Golden Chicken Sultana

  • Yield: servings


12-- chicken thighs
1tablespoon ground cardamon
1teaspoon salt
1/2teaspoon fresh ground black pepper
2-- oranges, one for 1 teaspoon grated orange peel and juice, the other sliced for garnish
2tablespoons olive oil
1medium onion, minced
1clove garlic, minced
1teaspoon turmeric
1/2teaspoon cinnamon
1/4teaspoon cloves
1/4teaspoon ginger
1/2cup chicken broth
1medium tomato, peeled, seeded. diced 1/2"
1-- 15 ounce can chickpeas, drained
1/4cup chopped pistachios


Rub thighs with mixture of cardamon, salt, pepper, and orange rind. Saute in olive oil in large skillet until appetizingly browned. Remove chicken. In skillet saute onion, garlic, turmeric, cinnamon, cloves and ginger until onions are tender-crisp. Add broth and juice from orange and deglaze skillet. Return chicken to skillet. Add tomatoes and chickpeas. Cover and simmer until chicken juices run clear, about 20 minutes.

Transfer chicken to serving platter. Spoon peas and sauce around. Sprinkle with pistachios and garnish with 1/2 slices of orange around edge. 6 servings