In this case with the spices I'd think a coconut milk might be good if you want that creaminess.

You could also just do the chicken broth with whatever your favorite thickener is so it has a bit more body.

And I think just some butter (ghee) and a bit of chicken broth would be good, too.

Someone mentioned camels milk?

I wonder how this product is:
http://www.mimiccreme.com/

On an easier level, I'd just thicken the stock with the powder of your choice, add a little ghee if you have it, and make it into a gravy.

-A Tribetastic Creation

Slice, have you ever tried goat's milk as an alternative to cow's milk?

Styled by Agman, 2009

Very nice.

I used 1/2 and 1/2 instead of heavy cream and that worked just fine. I already had ground cumin and coriander so I picked up some ground cardamon. Might be nicer with fresh ground, but I wasn't going to go to the fancy store by work with more spices when I could get the ground during my weekly shopping trip and I already had the other ground up.

Chicken turned out nice and juicy. Served it over Israeli Couscous with steamed carrots and steamed green beans.

Israeli couscous is awesome. I've got a box of it lying around somewhere...

excellent if sauteed onions and zucchini are mixed in.

Because this is closer to how I look...

LAST EDITED ON 11-03-09 AT 09:40 AM (EST)

I had no idea what to expect when it came to flavor and boy, this did not disappoint. The flavor was more subtle than I expected but really delicious. I would have jumped in and swam around in the sauce if I were able to. Mmmmmm! DH's comment was "Chef Ramsey certainly wouldn't kick him{Starshine} out of the kitchen for making this!" He LOVED it.

Changes: I had to look up the conversions and then just went with 1 tsp ground of the three major spices, 1 1/4 cup stock, 1 1/4 Light cream. I don't feel like we sacrificed any creaminess by going with the light cream instead of the heavy.

DH's suggestions:
1. Add mushrooms to the sauce; or
2. 3/4 cup stock and 3/4 white whine with 2 tablespoons of capers.

We served it over Trader Joe's Brown Rice medley and steamed brussel sprouts.

Onto the pics!

Ingredients:

Chicken just before it goes into the oven:

Sauce: (MMMMMMMMMMMM!!! I should have been stirring but wanted to get a photo.)

Finished!!!

Thank you Starshine! That was really good and again, something we never would have made on our own. We liked it so much we're thinking about making this again this week!

LAST EDITED ON 11-03-09 AT 03:03 PM (EST)

Mmm, I was thinking of adding wine (and how that would've been a good suggestion for Slice above) last night! I think I might do that.

Edited to Ask: Were the spices sufficient in amount? I think you and I share about the same flavor palette, so I'm wondering if it was too mild or just right?

-A Tribetastic Creation

I used a teaspoon of each. It was mild. I would say you could go 1 1/4 for each spice. I just had no idea what to expect and went on the cautious side.

OR, you could reserve some of the spices from the rub and add them directly to the sauce. Yes, this is what I would do next time.

I threw the extra spices in with the onions before cooking the chicken. Hmmm wine, sounds like a very nice idea.

That looks seriously good. I'm going to do roasted brussel sprouts just because your pic makes me drool.

I am glad I had a picture first this time.

I am making this on Sunday.

Samboobree, brought to life by Arkie

I am doing this tonight since Mr. Qwerty's Tuesdays are very late and brutal. It will be a great way to cap off the day. And since the musical guest on DWTS is the vomitrocious Rod Stewart, I can focus entirely on the dinner.

OK forgot SYTYCD is on, so my attention was divided.

Big enthusiastic thumbs up from Mr. Qwerty and me.

I served it over brown rice, steamed vegetables and made a fruit salad of pearapples, orange and pomegranite.

I subbed in whipping cream rather than 'double cream' Very luxurious.

YUMMMMMM!

The smells in the house are incredible. It got the kids out of bed and they made up promise we would leave some for them.

I did find out that the dish I thought was stove top/oven safe was only oven safe.

Will definitely make this again. I have to remember to clean out the coffee grinder.

Thanks, Starshine!

Substitutions/Changes:
-leeks instead of onions
-I used skinnless chicken thighs instead of breasts because I had a giant pack of thighs. I don't usually cook with thighs but they were practically free at the store.
-fat free half & half
-doubled the spices as I like big flavor and had lots of thighs
-added about 1/2 c. wine after taking chicken out of oven.
-Used the stock created in the bottom of the pan from cooking the bone-in thighs instead of added broth.

Issues:
The only issue was that my thighs were a little crowded in the pan and took a long time to cook. I served them and at least 3/4 of them were not quite done yet. I need more practice cooking thighs.

Everything else was PERFECT. The sauce was fabulous!
Thanks, Starshine. We'll make this again.

Bonus pic of cats:

-A Tribetastic Creation

Your thighs were a little crowded in the pan? Uh huh.
Did you at least let the cats lick the pan?

Surfkitten Siggie Shop
2007
by Smokeysmom

Does fat free half and half work well as a substitution? I have been dragging my feet about making this because of the cream.

I think it worked great. I used a Tablespoon of flour mixed with a little wine just to thicken it a bit because I the fat free half & half doesn't thicken quite as much as heavy cream.

-A Tribetastic Creation

LAST EDITED ON 11-05-09 AT 02:53 PM (EST)

Thanks! I'm making this tomorrow night using your substitution.

Could they look any more comfy? Damn, it is good to be a cat!

Made this tonight and it was a hit. No pics as I boxed everything up and took it out to my Mom's house. I doubled everything and shared with her neighbor that just had knee replacement surgery. Between her knee and mom's hip there's a lot of new parts on that street.

So...it was a hit with 3 households. I didn't change anything. I did figure out that cardamom is not my favorite of spices to cook with. It's very perfumy smelling and made my nose itch. But the results were fantastic.

Rob said he would add mushrooms and wine and nutmeg. I told him that would be the jagerschnitzle sauce. He said "yeah, I know". And then smiled.

I liked this as it got me out of my comfort zone with spices.

Thanks Starshine!

I'm falling behind but will defintely make this on Saturday.

It looks yummy.

I've only used cardomom pods in my mulled wine spice bouquet at Christmas.

This dish is a winner. The sauce is delicious. I'm with tkit - I'd jump in and swim around in it if I could.

I didn't make any changes, really. I did use whipping cream because I had some on hand for another purpose - I would also do half-n-half if I had some of that around.

Despite Starshine's warning about overcooking I *still* thought that the cooking time seemed short so I let it go for an extra 5 minutes or so in the oven and. . . my chicken was slightly overcooked. Ack! And I was warned! Next time I'll follow directions.

I served it with steamed broccoli and jasmine rice. The combination of the rice and sauce was heavenly, and after I took the photo I poured the sauce over the broccoli, too. Mr. Fro went back for seconds of the rice and sauce and scraped the pan to get the very last bits of sauce.

Mr. Fro's suggestion was that I butterfly or use thinner chicken breasts, because they were too "chickeney" and took away from the flavor of the sauce.

Have I mentioned that the sauce was amazing?

I thought about putting some sliced red bell peppers into the sauce - maybe next time. They'd add some color and I think they'd go perfectly flavor-wise.

Thank you, Starshine! I will definitely do this one again!

One store did not have the cardamom, the other had it, but it was $11. I don't know what it is or when I would use it again. I saw on one website that I could substitute with cinnamon and nutmeg. Does anyone here have any other ideas?

Samboobree, brought to life by Arkie

Do you have any garam marsala on hand, that usually has cumin, coriander and cardamom in it, so that could be used (it also usually has cinnamon and cloves and pepper in it).

I also think it would be OK with just the cumin and coriander.

I just took a taste of the ground cardamom I have and I think a mix of Cinnamon and nutmeg could work, more on the nutmeg side of things, with maybe a bit of clove, but it is in that sort of flavor range to me.

Thanks. I have cinnamon, nutmeg and clove here.

Samboobree, brought to life by Arkie

LAST EDITED ON 11-07-09 AT 11:36 PM (EST)

Sorry, but there is no substitute for cardamom. The dish might also taste delicious with other spices, but it won't be the same. Is there a grocery store or food coop near you that sells spices by the ounce that you bag up yourself? That's the cheapest way to buy spices and you only get what you are going to use. You would need about 12 pods for this recipe.

Good luck. I think it would be well worth it to track some down.