Quick Chicken Taj Mahal

Ready in 1h

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1/3 c almonds; Blanched slivered
1/2 ts Ground coriander seed
1/2 ts Cinnamon
juice of 1/2 a lemon
1 ts Ground fenugreek; optional
Salt and pepper
2 c Chicken broth; or less
1 ts Ground turmeric
1 c Raisins; or currants
1/3 c Dried apricots; or peaches
1 md Onion; chopped
1 ts Saffron threads; soaked in
1 tb Vegetable oil
1 lb Skinless boneless chicken
1/2 ts Cayenne pepper

Original recipe makes 4



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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