Chicken with Fruit and Almonds

Title:
Chicken with Fruit and Almonds

Yield:
12 Servings

Categories:
Fruits,
Main
Dishes,
Nuts,
Poultry




Ingredients:





     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 ts Each sugar and salt


     1 ts Anise seeds; crushed


     1 ts 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.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini