Quick chicken taj mahal

4 Servings

Ingredients

Quantity Ingredient

Directions

1 TB vegetable oil

1 lb skinless boneless chicken

: breast -- cut into 1" : pieces

1 md onion -- chopped

2 c chicken broth -- or less

1 c raisins or currants

⅓ c dried apricots or peaches -- : cut into 1" cubes

1 ts saffron threads -- soaked in : lemon

½ lemon, juiced

1 ts ground turmeric

1 ts ground fenugreek --

: optional

½ ts cinnamon

½ ts cayenne pepper

½ ts ground coriander seed

: Salt and pepper

⅓ c blanched slivered almonds -- : toasted for garnish

Heat the oil in a large pan. Add the chicken and the onion and stir-fry 10 minutes, the until chicken is well browned on all sides and the onion is soft. Stir in 1½ cups of thechicken broth, the raisins, dried fruit, saffron-lemon juice mixture, turmeric, fenugreek, cinnamon, cayenne, and coriander seed. Bring to the boil.

Reduce heat and simmer, covered, 5 to 10 minutes, until chicken is cooked through and flavors are married. Add salt and pepper to taste.

Garnish with the almonds.

Recipe By : Nathalie Dupree Cooks, TVFN From: Path <phannema@...> Date: Wed, 9 Oct 1996 15:28:23 ~0700 (P

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