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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 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

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

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