Heat the oil in a large pan. Add the chicken and the onion and stir-fry 10 minutes, the until chicken is well browned on all sides and the onion is soft. Stir in 1 1/2 cups of the chicken broth, the raisins, dried fruit, saffron-lemon juice mixture, turmeric, fenugreek, cinnamon, cayenne, and coriander seed. Bring to the boil. Reduce heat and simmer, covered, 5 to 10 minutes, until chicken is cooked through and flavors are married. Add salt and pepper to taste. Garnish with the almonds. Recipe By : Nathalie Dupree Cooks, TVFN Posted to MC-Recipe Digest V1 #240 Date: Wed, 9 Oct 1996 15:28:23 -0700 (PDT) From: patH
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|Serving Size: 1 Serving (365g)|
|Recipe Makes: 4|
|Calories from Fat: 93 (19%)|
|Amt Per Serving||% DV|
|Total Fat 10.3g||14 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 4.9g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 78.4mg||24 %|
|Sodium 601.8mg||21 %|
|Potassium 1163.1mg||31 %|
|Total Carbohydrate 78.6g||23 %|
|Dietary Fiber 6.1g||24 %|
|Sugars, other 72.6g|
|Protein 29.8g||43 %|
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Calories per serving: 495
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