Chicken With Fresh Dill - cooking recipe

Ingredients

2 cups plain yogurt
2 cups fresh dill weed, chopped
4 scallions, including the green part, sliced thin
1 tablespoon fresh gingerroot, peeled and finely grated
1 1/2 tablespoons ground cumin
1 -6 fresh hot green pepper, chopped fine (to taste)
3 tablespoons fresh lemon juice
2 1/2 teaspoons salt
black pepper, to taste
6 1/2 lbs chicken parts (breasts halved if whole and the legs and drumsticks cut into sections)
5 tablespoons vegetable oil
1 cinnamon stick, 1 inch in length
6 whole cloves

Preparation

In a bowl, whisk the yogurt well, add the dill, scallions, gingerroot, cumin hot peppers, lemon juice, 1/2 teaspoons salt, black pepper and combine mixture well.
Pull off and discard the skin from the chicken, and sprinkle the chicken on both sides with black pepper and the remaining 2 teaspoons of salt.
In a heavy large deep skillet or wide flameproof casserole heat the oil over moderately high heat until it is hot but not smoking, add the cinnamon stick, the cloves and cook the spices, stirring, for 5 seconds. Brown the chicken in the spiced oil in batches, transferring it as it is browned with tongs to a bowl.
Return the chicken to the skillet with any juices that have accumulated in the bowl, arranging the drumsticks and thighs on the bottom and the breast pieces on the top. Add the yogurt mixture and bring it to a boil. Simmer the mixture, covered, stirring occasionally for 20 minutes. (This dish can be prepared 2 days in advance and kept covered and refrigerated until the day of serving.).
Remove the lid and boil the mixture, uncovered stirring occasionally, for 5 to 10 minutes, or until the liquid is reduced to a thick sauce.