1/2 c Blanched almonds

6 Garlic cloves

1 tb Fresh gingerroot, minced

2 tb Vegetable oil

2 lb Chicken thighs, skinned

6 Whole cloves

3 Bay leaves

2 Onions, chopped

1 Cinnamon stick

1 ts Ground coriander

1 ts Cumin

1 ts Cardamom

1 ts Salt

1/4 ts Cayenne pepper

1/2 c Plain yogurt

Fresh coriander, chopped in blender or food processor, pure blanched almonds, garlic, ginger and 1/3 cup water until smooth.

In large saucepan or Dutch oven, heat oil over medium-high heat; brown chicken on all sides. Remove and set aside. Stir in cloves, bay leaves, onions and cinnamon; cook for 5 minutes or until onions are lightly browned. Add almond mixture to saucepan along with coriander, cumin, cardamom, salt and cayenne pepper; cook, stirring for 3 minutes or until lightly browned. Return chicken to saucepan along with 1/2 cup water; cover and simmer for about 30 minutes or until juices run clear when chicken is pierced. Stir in yogurt, 1 tb at a time. Discard cinnamon stick, cloves and bay leaves. Garnish with coriander. 4 servings for $7.54 CDN [Mar/95]

Serve with bowls of chutney, toasted almonds and yogurt. Source: Canadian Living magazine, Mar 95 Presented in article by Jan Main "Budget Bests: Dem Bones, Dem Bones, Dem Tasty Bones" [-=PAM=-] PA_Meadows@msn.com