Preparation time: a few minutes
Cooking time: 1 hour 25 minutes
 

Serve with white rice cooked in light chicken broth, or a pilaf.

1. Heat the butter in a Dutch oven or cocotte. Add the finely chopped onions and garlic. Cook for 3 minutes until lightly browned.
2. Add the skinless chicken legs. Whisk together the yogurt with the cloves, quatre-épices, curry and salt and add to the chicken. Cook, covered, for one hour over low heat. Add the cinnamon, coriander, cumin, cardamom, saffron and cayenne. Cook 20 minutes longer.
3. Remove the chicken from the pot. Strain the sauce to remove the spices and blend, if desired. You can also use a splash of yogurt to thicken the sauce. Pour over the chicken and serve.