Chicken with Fruit and Almonds |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 12 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 2 cups milk | 1 cup grated coconut | 3 medium onions, sliced |
| 2 cloves garlic, crushed | 2 tablespoons grated lemon rind | 3 tablespoons lemon juice |
| 2 tablespoons Damson plum jam or preserves | 1 tablespoon ground coriander | 1 teaspoon sugar |
| 1 teaspoon salt | 1 teaspoon anise seeds, crushed | 1 tespoon ground ginger |
| 1/2 teaspoon ground saffron | 1/4 teaspoon chili powder | 1 tablespoon vegetable oil |
| 3 tablespoons butter | 12 (4-ounce) chicken breast halves, skinned, boned, and cut into 1-inch pieces | 1 cup whole blanched almonds |
| hot cooked rice | ||
| 1 | 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. |
| 2 | Combine onion and next 11 ingredients; stir well. Set aside. |
| 3 | Combine oil and butter in a large skillet; and cook over medium heat until butter melts. Add reserved 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. |