Yogurtlu Basti

• 2 cups plain whole-milk yogurt
• 1 teaspoon ground cardamom, or the seeds, crushed
• 1 1/2 inches fresh gingerroot, grated, or crushed in a garlic press to extract the juice
• 1 large onion, chopped
• 2 tablespoons olive oil
• A 3 1/2-pound chicken, cut into quarters, or 4 chicken fillets
• Salt and pepper
• 1/4 cup blanched almonds, toasted and coarsely chopped

1. In a bowl, mix the yogurt with the cardamom and ginger and let them infuse while you cook the chicken.
2. In a large skillet, fry the onion in the oil till soft.
3. Add the chicken pieces and saute until the onions are golden and the chicken pieces lightly browned.
4. Add salt and pepper and a cup of water, and cook over low heat12 minutes for breast meat, 20 minutes for darkuntil the chicken is very tender and the sauce reduced, turning the chicken pieces over and adding a little water if it becomes too dry.
5. Remove the pan from the heat and stir in the yogurt.
6. Serve sprinkled with almonds.

milk, ground cardamom, fresh gingerroot, onion, olive oil, chicken, salt, blanched almonds

Taken from www.epicurious.com/recipes/food/views/yogurtlu-basti-373381 (may not work)