Chicken With Fruit & Almonds Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
2 cup: Milk,
1 cup: Coconut, grated
3 medium: Onions, sliced
2: Garlic cloves, crushed
2 tbsp: Lemon rind, grated
3 tbsp: Lemon juice,
2 tbsp: Damson plum jam or preserves,
1 tbsp: Ground coriander,
1 tsp: Each sugar and salt,
1 tsp: Anise seeds, crushed
1 tsp: Ground ginger,
1/2 tsp: Ground saffron,
1/4 tsp: Chili powder,
1 tbsp: Vegetable oil,
3 tbsp: 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
_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.
Source from luhu.jp
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.
Source from luhu.jp