Honey almond chicken

Pernod chicken

• 500 GRAM CHICKEN BREAST FILLET
• 1/2 CUP YOGURT
• 1/2 CUP CREAM
• 50 GRAM RAISINS
• 2 TBSP HONEY
• 50 GRAM ALMONDS, chopped
• JUICE AND RIND FROM 1/2 LEMON
• 1/2 TSP CUMIN SEEDS
• 1/2 TSP TURMERIC

• 1 LARGE WHOLE CHICKEN
• 1 TSP ROSEMARY
• 1 TSP OREGANO
• 3 BAY LEAVES
• 1 TBSP ANIS SEED
• 1 KG POTATOES, peeled
• 75 GRAM BUTTER
• 1 DECILITER PERNOD

Stir the yogurt, cream, almond, raisins, honey, lemon juice and rind, cumin seeds and turmeric well together and marinate the chicken 4 hours. Put the chicken in an oven dish, spoon the rest of the marinade on top and bake it in the oven for 35 minutes at 180 degrees Celsius.

Stuff the chicken with bay leaves, rosemary and oregano. Put salt and pepper to taste on the outside and fry it on all sides in the butter until golden brown. Keep the butter apart. Put the chicken in an oven dish, pour the pernod on top and sprinkle with anis seed. Cook the potatoes 5 minutes, cut them in four and arrange around the chicken. Pour the melted butter on top. Put salt and pepper on the potatoes to taste and cover the dish with aluminum foil. Bake 50 minutes at 180 degrees Celsius, take off the foil and bake 15 minutes more.