Chicken With Yogurt (Laban Makoud)

Ingredients

• 1 3 1/2-pound chicken, cut into serving pieces (with breast quartered)
• 1 tablespoon ground cardamom
• 1 teaspoon ground white pepper, or as needed
• 1 teaspoon salt, or as needed
• 2 cups thick whole-milk yogurt, like Greek yogurt
• 1 tablespoon cornstarch
• 2 to 3 tablespoons toasted pine nuts or slivered almonds, for garnish

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    942 calories; 63 grams fat; 19 grams saturated fat; 0 grams trans fat; 25 grams monounsaturated fat; 12 grams polyunsaturated fat; 8 grams carbohydrates; 0 grams dietary fiber; 5 grams sugars; 78 grams protein; 313 milligrams cholesterol; 916 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

4 servings

Preparation

1. In a 4- to 5-quart saucepan, combine chicken pieces, cardamom, 1 teaspoon white pepper and 1 teaspoon salt. Add just enough cold water to cover. Place over high heat to bring to a boil, then reduce heat to medium-low. Simmer, partly covered, until chicken is opaque throughout, 15 to 20 minutes.
2. Using a fork, transfer chicken to a platter. Remove 2 cups broth and pour into a clean saucepan. Add yogurt and cornstarch, and place over low heat. Bring to a simmer, stirring frequently, then add chicken and allow to thoroughly reheat for a few more minutes. Adjust salt and pepper as needed, and stir to coat chicken with sauce. Serve garnished with toasted pine nuts or almonds.

25 minutes