*  Exported from  MasterCook  *
 
                       CHICKEN WITH FRUIT AND ALMONDS
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Fruits                           Harned 1994
                 Main Dish                        Poultry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       c            Milk
    1       c            Coconut -- grated
    3       md           Onions -- sliced
    2                    Garlic cloves -- crushed
    2       tb           Lemon rind -- grated
    3       tb           Lemon juice
    2       tb           Damson plum jam or preserves
    1       tb           Ground coriander
    1       t            Each sugar and salt
    1       t            Anise seeds -- crushed
    1       t            Ground ginger
      1/2   ts           Ground saffron
      1/4   ts           Chili powder
    1       tb           Vegetable oil
    3       tb           Butter
   12                    Chicken breast halves*
    1       c            Blanched whole almonds
                         Hot cooked rice
 
   *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 _America’s 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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