Braised Chicken in Cream

Roast the coriander seeds in a low oven for 3 minutes

In a mortar and pestle, grind the roasted spices with the ginger, cardamom, cinnamon, salt, and pepper

Score the surface of the chicken breast and rub it with lime juice and some of the spice mixture

Let it rest for 1 hour

Use the remaining spice mixture to flavor the cream, then pour it over the chicken and simmer in a covered pan at low heat for 1/2 hour

Remove from heat and let it finish cooking in a preheated oven for an additional 15 minutes

Let it cool slightly before slicing into uniform pieces and serving

Warm the sauce and drizzle it over the chicken

Serve garnished with toasted almonds, lime wedges, and pistachios.