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Name: Chicken with Fruit and Almonds
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 12
Cuisine: American
Ingredients: 12 Chicken breast halves*; Hot cooked rice; 1 ts Anise seeds; crushed; 1 ts Ground ginger; 2 Garlic crushed; 1/4 ts Chili powder; 3 tb Lemon juice; 2 tb Damson plum jam or preserves; 3 tb Butter; 1/2 ts Ground saffron; 2 tb Lemon rind; grated; 1 tb Ground coriander; 1 c Blanched whole almonds; 1 ts Each sugar and salt; 1 tb Vegetable oil; 1 c Coconut; grated; 2 c milk; 3 md Onions; sliced

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INGREDIENTS

12 Chicken breast halves*
Hot cooked rice
1 ts Anise seeds; crushed
1 ts Ground ginger
2 Garlic ; crushed
1/4 ts Chili powder
3 tb Lemon juice
2 tb Damson plum jam or preserves
3 tb Butter
1/2 ts Ground saffron
2 tb Lemon rind; grated
1 tb Ground coriander
1 c Blanched whole almonds
1 ts Each sugar and salt
1 tb Vegetable oil
1 c Coconut; grated
2 c milk
3 md Onions; sliced

Servings

INSTRUCTIONS

*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.

NOTES

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Chicken with Fruit and Almonds

12 Chicken breast halves*
 Hot cooked rice
1 ts Anise seeds; crushed
1 ts Ground ginger
2 Garlic crushed
1/4 ts Chili powder
3 tb Lemon juice
2 tb Damson plum jam or preserves
3 tb Butter
1/2 ts Ground saffron
2 tb Lemon rind; grated
1 tb Ground coriander
1 c Blanched whole almonds
1 ts Each sugar and salt
1 tb Vegetable oil
1 c Coconut; grated
2 c milk
3 md Onions; sliced

*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.

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Nutrition

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Serving Size: 1 Serving (35g)
Recipe Makes: 12 Servings

Calories: 112
Calories from Fat: 91 (81%)

Amt Per Serving		% DV

	Total Fat 10.1g	13 %
	Saturated Fat 2.5g	12 %
	Monounsaturated Fat 5.3g
	Polyunsanturated Fat 1.8g
Cholesterol 8.4mg		3 %
Sodium 29mg		1 %
Potassium 119.7mg		3 %
Total Carbohydrate 4.1g		1 %
	Dietary Fiber 1.5g	6 %
	Sugars, other 2.6g
Protein 3.2g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 112

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