| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Grains, Meats, Dairy, Vegetables | Fruits, Harned 1994, Main dish, Nuts, Poultry | 12 | Servings | |
INGREDIENTS
| 2 | c | Milk |
| 1 | c | Coconut, grated |
| 3 | Onions, sliced | |
| 2 | Garlic cloves, crushed | |
| 2 | T | Lemon rind, grated |
| 3 | T | Lemon juice |
| 2 | T | Damson plum jam or preserves |
| 1 | T | Ground coriander |
| 1 | t | Each sugar and salt |
| 1 | t | Anise seeds, crushed |
| 1 | t | Ground ginger |
| 1/2 | t | Ground saffron |
| 1/4 | t | Chili powder |
| 1 | T | Vegetable oil |
| 3 | T | Butter |
| 12 | Chicken breast halves* | |
| 1 | c | 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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“An active faith can give thanks for a promise, though it be not as yet performed, knowing that God’s bonds are as good as ready money. #Matthew Henry”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 237
Calories From Fat: 120
Total Fat: 14g
Cholesterol: 35.3mg
Sodium: 63.8mg
Potassium: 302mg
Carbohydrates: 15.3g
Fiber: 2.7g
Sugar: 6.6g
Protein: 13.7g