Chicken Yakhni

Chicken Yakhni is a classic Lebanese dish. Pieces of chicken are first fried, and then gently cooked with cinnamon, cardamom, yogurt, and other zesty condiments. There are many types of Lebanese yakhnis. In fact, a “yakhni” is merely a special type of well-spiced broth or soup. You can then make seafood, vegetable, or meat yakhni dishes. This chicken yakhni is an outstanding blend of flavors and textures.

(Photo Attributed to Author: TabassumJawed)

Chicken Yakhni Recipe-

Ingredients:

1-1/2 lb. (700-800 grams) chicken pieces: legs, thighs, wings, and breast halves
6-7 tbsp. extra virgin olive oil
1 cup of lemon curd
2 green cardamom pods
2 brown cardamom pods
2 small cinnamon sticks
1 tsp. saunth
1 tsp. saunf powder
1/2 tsp. Kashmiri red chili powder
salt, to taste

Directions:

Heat the oil in a large skillet over medium high heat, and fry the chicken pieces until nicely browned all over. When done, remove the pieces with a slotted spoon – keeping the cooking juices in the skillet. Place the fried chicken in a bowl, and set aside for now.
Using the same skillet, reduce the heat to medium and sauté the cinnamon sticks and cardamom pods until they start to soften and become fragrant.
Mix a little water into the saunf and saunth powders and then add and stir them to the skillet. Cook and a gentle boil for 2-3 minutes, then turn the heat off, and allow the skillet and contents to cool down to just room temperature.
Next, and and stir the lemon curd into the skillet; bring the heat up to medium low, and cook for just two minutes.
Now add the chicken pieces back into the skillet. Sprinkle the chili powder on, and add salt, to taste. Stir everything together well, cover the skillet, and cook at a very gentle simmer for 10-15 minutes.
Serve your Chicken Yakhni while nice and hot, with freshly steamed rice.