Chicken Breast With Cardamom
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Arab | Chicken, Mc-recipe, Poultry, Spices | 4 | Servings |
INGREDIENTS
| 2 | Skinless chicken breasts | |
| bone-in | ||
| 2 | T | Rice flour |
| 1 | t | Ground cardamom |
| 5 | c | Milk |
| Ground cinnamon, for garnish | ||
| 1 | c | Sugar |
| 2 | T | Rose water |
INSTRUCTIONS
Boil the chicken breasts until well-cooked. Remove the bones from the chicken. Put the chicken in a food blender with 1 1/2 cups of milk and the cardamom. Blend thoroughly then strain through a fine mesh metal sieve. Sweeten the remaining milk. Add the rose water and bring to a boil over low heat. Add the blended chicken to the milk and stir. Add the rice flour, stirring constantly until the mixture thickens. Pour the mixture into a dish and leave aside to thicken. Sprinkle with ground cinnamon, and place in the refrigerator to cool. SOURCE Caravanserai: Mixing Spices with History: Recipes With Cardamom www.bayarea.net/~emerald/caravan/ Site has information about the history of cardamom, its storage, uses and folklore and mail order. Busted by phannema@wizard.ucr.edu (jan 1998) Notes: Sidreyat Al Dajaj - Saudi Arabia PATH'S QUESTION: 1 cup sugar? Recipe by: Caravanserai: Recipes with Cardamom Posted to MC-Recipe Digest V1 #1018 by KitPATh <phannema@wizard.ucr.edu> on Jan 16, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 553
Calories From Fat: 104
Total Fat: 11.7g
Cholesterol: 116.2mg
Sodium: 223.3mg
Potassium: 759.3mg
Carbohydrates: 69g
Fiber: <1g
Sugar: 65.4g
Protein: 42.6g