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.

Related recipes