| 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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