Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Combine 1 kg of boneless, skinless chicken thighs with 250 ml of kefir, 1 teaspoon of ground cardamom, 1 teaspoon of salt, and 0.5 teaspoon of black pepper in a large bowl, then marinate in the refrigerator for at least 4 hours or overnight.

2. 2

   Melt 2 tablespoons of unsalted butter in a large Dutch oven or heavy-bottomed pot over medium-high heat, then remove the chicken from the marinade, reserving the marinade, and sear the chicken thighs for 3-4 minutes per side until golden brown.

3. 3

   Remove the chicken from the pot and set aside, then add 1 chopped yellow onion and 3 minced garlic cloves to the same pot, cooking for 5-7 minutes until softened.

4. 4

   Stir in 1.5 kg of shredded green cabbage and cook for an additional 10-15 minutes, stirring occasionally, until the cabbage begins to wilt and turn tender.

5. 5

   Whisk 2 tablespoons of all-purpose flour into the reserved kefir marinade until smooth, then pour the mixture into the pot with the cabbage along with 250 ml of chicken broth.

6. 6

   Return the seared chicken thighs to the pot, nestling them into the cabbage and sauce, then bring the mixture to a simmer, cover, and reduce heat to low, cooking for 25-30 minutes until the chicken is cooked through and tender.

7. 7

   Stir in 0.25 cup of fresh chopped dill before serving hot, adjusting seasoning with additional salt and pepper to taste.