| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Poultry |
4 |
Servings |
INGREDIENTS
| 8 |
|
THIGHS BROILER-FRYER,SKINNED |
| 1/2 |
ts |
SALT |
| 16 |
oz |
WHOLE TOMATOES CHOPPED |
| 1/2 |
ts |
CUMIN |
| 1/2 |
c |
GOLDEN RAISINS |
| 1/8 |
ts |
RED PEPPER |
| 1 |
tb |
CHOPPED GREEN CHILIES |
| 2 |
tb |
VEGETABLE OIL |
| 1 |
ts |
SUGAR |
| 1/2 |
c |
CHOPPED ONIONS |
| 1 |
ts |
CINNAMON |
| 1/4 |
c |
LICED ALMONDS |
INSTRUCTIONS
PHILLY.INQUIRER
IN A SMALL BOWL,MIX TOGETHER THE TOMATOES,RAISINS,GREEN
CHILIES,SUGAR,CINNAMON,SALT ,CUMIN,AND RED PEPPER AND SET ASIDE.IN A LARGE
FRYING PAN,PLACE THE OIL AND HEAT TO MEDIUM HIGH.ADD THE CHICKEN AND
COOK,TURNING,ABOUT 10 MINUTES OR UNTIL BROWN ON ALL SIDES. ADD THE ONION
AND COOK,STIRRING 2 TO 3 MINUTES OR UNTIL SLIGHTLY TENDER.DRAIN OFF EXCESS
FAT.ADD THE TOMATO MIXTURE;COVER,REDUCE THE HEAT T MEDIUM,AND COOK ABOUT 15
MINUTES OR UNTIL CHICKEN IS FORK TENDER.UNCOVER A COOK FIVE MINUTES
LONGER.SERVE CHICKEN AND SAUCE OVER HOT COOKED RICE.SPRINKLE WITH
ALMONDS.MAKES FOUR SERVINGS.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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