Side Pannel
Quick Chicken Taj Mahal
Ingredients List
- 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
- 1/3 c Dried apricots or peaches;
- -cut into 1" cubes
- 1 ts Saffron threads; soaked in
- -lemon
- 1/2 Lemon, juiced
- 1 ts Ground turmeric
- 1 ts Ground fenugreek; optional
- 1/2 ts Cinnamon
- 1/2 ts Cayenne pepper
- 1/2 ts Ground coriander seed
- Salt and pepper
- 1/3 c Blanched slivered almonds;
- -toasted for garnish
Directions
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 1 1/2 cups of the chicken 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.
minutes, the until chicken is well browned on all sides and the onion is
soft. Stir in 1 1/2 cups of the chicken 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.
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