Chicken With Yogurt (Laban Makoud)

Chicken With Yogurt (Laban Makoud)

Ingredients:
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
spices, cardamom
spices, pepper, black
salt, table
yogurt, greek, plain, nonfat
cornstarch
nuts, pine nuts, dried

Directions:
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.
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.