Yield: 5 Lbs
| Measure | Ingredient |
|---|---|
| 2½ pounds | Chicken breasts, boneless and tenderloins |
| 2 tablespoons | Red wine vinegar, good quality |
| 2 tablespoons | Madeira, medium |
| 1½ tablespoon | Dijon mustard |
| 1 teaspoon | Thyme, dried |
| 1 teaspoon | Cumin, ground |
| ½ teaspoon | Cardamom, ground |
| ½ teaspoon | Salt |
| \N \N | Black pepper, freshly ground, to taste |
| ¾ cup | Olive oil, virgin |
| ½ pounds | Apricots, chopped |
| 4 \N | Scallions, green and white parts, finely chopped |
Place the chicken breasts in a large saute pan or casserole. Cover with water. Simmer over medium heat until cooked through. Remove from the water.
When cooled, cut into 1" cubes. Combine the remaining ingredients in a large bowl. Stir in the cooled chicken. Cover. Chill.
Posted to EAT-L Digest 31 Aug 96 From: Joel Ehrlich <Joel.Ehrlich@...> Date: Sat, 31 Aug 1996 09:49:06 -0800