2tbspgolden raisinsuse 1/4 cup if not watching carbs
2tbspdark raisinsuse 1/4 cup if not watching carbs
Melt butter in a large saute pan or dutch oven over medium high heat.
Pat chicken legs dry and sprinkle with salt and pepper. When pan is hot, add chicken, skin-side down and cook without moving 5 minutes, until skin is crispy brown. Turn chicken over and cook another 4 minutes.
Transfer chicken to a platter and tent with foil. Add onion, garlic and ginger to pan and cook until onion is translucent, scraping up browned bits, about 5 minutes.
Add cumin, cinnamon, coriander, turmeric, salt and pepper and cook until fragrant, about 30 seconds. Add broth and stir to combine.
Add chicken back into pan and sprinkle with raisins and pistachios. Bring to a boil and then reduce heat and simmer for 15 minutes.
Serves 6 to 8. For 6 servings, each serving has 8.3 g of carbs. For 8 servings, each serving has 6.3g of carbs.