Cardamom chicken stew in the Indian style

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Name: Cardamom chicken stew in the Indian style
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 4
Cuisine: not set
Ingredients: 12 chicken thighs; 1 tablespoon salt; 1 tablespoon pepper; 2 tablespoons ground cardamom; 1/4 cup olive oil; 2 Yellow onions thinly sliced; 2 teaspoons Ground cinnamon; 15 whole cloves; 2 tablespoons ginger minced; 2 tablespoons garlic minced; 2 tablespoons Red or green chili pepper minced; 2 White potatoes peeled and quartered; 4 cups Chicken Stock; 2 cups Coconut milk; 1 tablespoon Ground cumin; 1 tablespoon ground coriander; 1 tablespoon chili powder; 1 teaspoon ground turmeric; 1/3 cup Fresh Cilantro chopped; 1/4 cup Lime Juice; Salt and pepper to taste

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INGREDIENTS

12 chicken thighs
1 tablespoon salt
1 tablespoon pepper
2 tablespoons ground cardamom
1/4 cup olive oil
2 Yellow onions ; thinly sliced
2 teaspoons Ground cinnamon
15 whole cloves
2 tablespoons ginger ; minced
2 tablespoons garlic ; minced
2 tablespoons Red or green chili pepper ; minced
2 White potatoes ; peeled and quartered
4 cups Chicken Stock
2 cups Coconut milk
1 tablespoon Ground cumin
1 tablespoon ground coriander
1 tablespoon chili powder
1 teaspoon ground turmeric
1/3 cup Fresh Cilantro ; chopped
1/4 cup Lime Juice
Salt and pepper to taste

Servings

INSTRUCTIONS

preheat the oven to 350.

Sprinkle the chicken with the salt and pepper and cardamom. In a large skillet, heat the olive oil. Add the thighs and brown on both sides. Then place in a large Dutch oven.

Add the onions, cinnamon, cloves, garlic, ginger and chile to the saute pan and cook, stirring frequently until the onions are translucent, about 5-7 minutes. Transfer to the pan with the chicken.

Add the potatoes, chicken stock, and coconut milk to the Dutch oven, place in the oven, and bake for 40 minutes to an hour, or until chicken is done.

Meanwhile, in a saucepan, toast the cumin, coriander, chili powder and turmeric over medium heat , stirring frequently, until they barely begin tO smoke. Don't burn them.

When the chicken is done, remove the casserole from the oven , add the toasted spices, cilantro and lime juice. Season with desired amount of salt and pepper.

NOTES

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Cardamom chicken stew in the Indian style

12 chicken thighs
1 tablespoon salt
1 tablespoon pepper
2 tablespoons ground cardamom
1/4 cup olive oil
2 Yellow onions thinly sliced
2 teaspoons Ground cinnamon
15 whole cloves
2 tablespoons ginger minced
2 tablespoons garlic minced
2 tablespoons Red or green  chili pepper minced
2 White potatoes peeled and quartered
4 cups Chicken Stock
2 cups Coconut milk
1 tablespoon Ground cumin
1 tablespoon ground coriander
1 tablespoon chili powder
1 teaspoon ground turmeric
1/3 cup Fresh Cilantro chopped
1/4 cup Lime Juice
 Salt and pepper to taste

preheat the oven to 350.

Sprinkle the chicken with the salt and pepper and cardamom. In a large skillet, heat the olive oil. Add the thighs and brown on both sides. Then place in a large Dutch oven.

Add the onions, cinnamon, cloves, garlic, ginger and chile to the saute pan and cook, stirring frequently until the onions are translucent, about 5-7 minutes. Transfer to the pan with the chicken.

Add the potatoes, chicken stock, and coconut milk to the Dutch oven, place in the oven, and bake for 40 minutes to an hour, or until chicken is done.

Meanwhile, in a saucepan, toast the cumin, coriander, chili powder and turmeric over medium heat , stirring frequently, until they barely begin tO smoke. Don't burn them.

When the chicken is done, remove the casserole from the oven , add the toasted spices, cilantro and lime juice. Season with desired amount of salt and pepper.

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Nutrition

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Serving Size: 1 Serving (980g)
Recipe Makes: 4 Servings

Calories: 1770
Calories from Fat: 735 (42%)

Amt Per Serving		% DV

	Total Fat 81.6g	109 %
	Saturated Fat 36.5g	182 %
	Monounsaturated Fat 24.5g
	Polyunsanturated Fat 16g
Cholesterol 206mg		63 %
Sodium 115441.7mg		3981 %
Potassium 3304.5mg		87 %
Total Carbohydrate 160.1g		47 %
	Dietary Fiber 13.6g	54 %
	Sugars, other 146.5g
Protein 107g		153 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1770

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