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  Recipe Home » Fruit » Chicken With Fruit & Almonds
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  Chicken With Fruit & Almonds
  Category: Fruit
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 212
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
Instructions:
*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.
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