Friday, December 4, 2009

Chicken with Spices and Almonds

Chicken with Spices and Almonds


1 1/2 tsp lemon juice
1 tsp salt
1 lb chicken breasts
1 onion, finely diced
1 tbsp minced garlic
1 tbsp grated ginger
8 green cardamom pods
4 whole cloves
1 tsp cumin
1 tsp coriander
1/2 tsp turmeric
1/2 tsp cayenne
1/4 tsp cinnamon
1 can diced tomatoes
2 tbsp almond butter

Prick chicken with a fork, rub with lemon juice and salt. Let marinate in fridge for at least 1/2 hour.

Heat oil in a skillet; add onion, garlic, and ginger; and cook until soft. Clear a space and toast spices. Add tomatoes and almond butter and mix. Place chicken in slow cooker and pour the contents of skillet. Cook on low for three hours.

Based on a recipe from Classic Indian Cooking by Julie Sahni.