Side Pannel
Chicken with Fruit and Almonds
Chicken with Fruit and Almonds
- Recipe Submitted by ADMIN on 09/26/2007
Category: Poultry, Main Dish, Nuts, Fruit
Ingredients List
- 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
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.
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.
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