| 1 | Remove skin from chicken. |
| 2 | Cut into serving pieces, cutting whole legs into two pieces and whole breasts into 6 pieces. |
| 3 | Spread chicken in single layer and sprinkle with ?tsp salt and pepper to taste; pat into chicken to help it adhere. |
| 4 | Turn chicken over and repeat with another ?tsp salt and pepper to taste. |
| 5 | Heat oil and butter in large skillet, preferably non stick, over medium-high heat. |
| 6 | When hot, add cardamom, cloves, cinnamon, bay leaves and as many chicken pieces as pan will hold in single layer. |
| 7 | (do not crowd). |
| 8 | Brown chicken on both sides; transfer with slotted spoon to ovenproof casserole. |
| 9 | Repeat with remaining chicken. |
| 10 | Add almonds to hot oil in skillet and stir. |
| 11 | As soon as they begin to brown, about 1 minute, stir in raisins. |
| 12 | Immediately pour contents of skillet, fat and all over chicken. |
| 13 | In small bowl, stir together yogurt, cumin, cayenne, remaining salt and black pepper to taste. |
| 14 | Pour over chicken; mix well. |
| 15 | Cover casserole; place in preheated 350f oven 20 minutes. |
| 16 | Turn chicken pieces over; baste with juices. |
| 17 | Cover, return to oven 20 to 25 minutes or until chicken is tender. |
| 18 | Just before serving, if necessary, reheat chicken over low heat. |
| 19 | Remove chicken pieces; transfer to warm serving dish. |
| 20 | Spoon off most fat left in casserole; discard. |
| 21 | Place remaining sauce in casserole over medium-high heat and boil until thickened, about 5 minutes. |
| 22 | Pour thickened sauce over chicken. serves:6 |
