*  Exported from  MasterCook  *
 
                          Quick Chicken Taj Mahal
 
 Recipe By     : Nathalie Dupree Cooks, TVFN
 Serving Size  : 4    Preparation Time :0:30
 Categories    : Dupree                           Chicken
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      tablespoon    vegetable oil
    1      pound         skinless boneless chicken breast -- cut into 1″ pieces
    1      medium        onion -- chopped
    2      cups          chicken broth -- or less
    1      cup           raisins or currants
      1/3  cup           dried apricots or peaches -- cut into 1″ cubes
    1      teaspoon      saffron threads -- soaked in lemon
      1/2                lemon, juiced
    1      teaspoon      ground turmeric
    1      teaspoon      ground fenugreek -- optional
      1/2  teaspoon      cinnamon
      1/2  teaspoon      cayenne pepper
      1/2  teaspoon      ground coriander seed
                         Salt and pepper
      1/3  cup           blanched slivered almonds -- toasted for garnish
 
 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.
 
 
 
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