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Chicken with Fruit and Almonds
12 Servings
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Chicken with Fruit and Almonds Ingredients
2 c
Milk
1 ts
Anise
seeds; crushed
1 c
Coconut
; grated
1 ts Ground
ginger
3 md
Onion
s; sliced
1/2 ts Ground
saffron
2
Garlic
cloves; crushed
1/4 ts
Chili powder
2 tb
Lemon
rind; grated
1 tb
Vegetable oil
3 tb
Lemon
juice
3 tb
Butter
2 tb Damson plum jam or preserves
12
Chicken breast
halves*
1 tb Ground
coriander
1 c Blanched whole
almond
s
1 ts Each
sugar
and salt
Hot cooked
rice
Instructions for Chicken with Fruit and Almonds
*Breasts should be 4 oz. each and be skinned, boned and cut in 1" pieces. Combine milk and coconut in a saucepan. Bring just to a boil over medium heat; remove from heat and let stand 30 minutes. Drain well, reserving milk. Press coconut between paper towels to remove excess moisture; set aside. Combine onion and next 11 ingredient; stir well. Set aside. Combine oil and butter in a large skillet; cook over medium heat until butter melts. Add reserved coconut; cook until lightly browned, stirring constantly. Remove coconut with a slotted spoon; set aside. Add chicken to oil in skillet; cook until lightly browned, stirring occasionally. Add reserved onion mixture; stir gently. Stir in reserved milk, coconut and almonds. Bring to a boil; cover, reduce heat, and simmer 10 minutes or until chicken is tender. Serve over hot cooked rice. Recipe from Jane Mold in _Elizabeth H. Brown Humane Society Cookbook_ by The Elizabeth H. Brown Humane Society, Inc./Orleans, VT. In _Americas Best Recipes: A 1989 Hometown Collection_. Birmingham, AL: Oxmoor House, Inc., 1989. Pg. 252. ISBN 0-8487-0765-6. Electronic format by Cathy Harned. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
Main Ingredient:
Chicken
Cuisine:
Uncategorized
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