Chicken with fruit & almonds
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Milk |
| 1 | cup | Coconut; grated |
| 3 | mediums | Onions; sliced |
| 2 | Garlic cloves; crushed | |
| 2 | tablespoons | Lemon rind; grated |
| 3 | tablespoons | Lemon juice |
| 2 | tablespoons | Damson plum jam or preserves |
| 1 | tablespoon | Ground coriander |
| 1 | teaspoon | Each sugar and salt |
| 1 | teaspoon | Anise seeds; crushed |
| 1 | teaspoon | Ground ginger |
| ½ | teaspoon | Ground saffron |
| ¼ | teaspoon | Chili powder |
| 1 | tablespoon | Vegetable oil |
| 3 | tablespoons | Butter |
| 12 | Chicken breast halves* | |
| 1 | cup | Blanched whole almonds |
| Hot cooked rice | ||
Directions
*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.