Nepalese Chicken

Nepal is the one other place that my dad wanted to go and never got to.  It is definitely one of the places to visit on my bucket list.

Nepal is officially the Federal Democratic Republic of Nepal is a country is South Asia and the world’s youngest republic. It is ordered to the north by the People’s Republic of China, and to the south, east, and west by the Republic of India. Kathmandu is the nation’s capital and the country’s largest metropolitan city.
Interesting Facts:
- The mountainous north is home to eight of the world’s highest mountains, including the highest, Sagarmatha, known in english as Mount Everest.
- Buddhism, though a minority faith in the country, is historically with Nepal as the birthplace of Siddhartha Gautama, who as the Buddha gave birth to the Buddhist tradition.

Recipe: Honey Almond Chicken

1lb. Chicken Breast
1/2 C. Yogurt
1/2 C. Cream
3 1/2tbsp. Raisins
2 Tbs. Honey
3 1/2 tbsp. Chopped Almonds
Juice and Rind from 1 Lemon
1/2 tsp. cumin seeds
1/2 tsp. turmeric

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 350F.

Notes and Verdict:
I used cumin powder instead of cumin seeds but I recommend you use the seeds if you can find them. If not then try the powder, I used a tablespoon. The yogurt and the sour cream I used where the low fat and fat free variety and it still turned out well. Please, please, please be sure you do marinate the chicken for at least 4 hours. Try making it the night before and baking it for dinner the next day. I did find that by marinating it for only 1 hour it didn’t really absorb the flavours and it WAS very good. I also think that it’s a very easy dinner dish. Serve it with rice (of course) and green beans.