| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | California | 6 | Servings | |
INGREDIENTS
| 3 | Whole chicken breasts — | |
| Boned and skinned | ||
| 1/2 | c | Yogurt |
| 1/4 | c | Dry white wine |
| 1/2 | ts | Ground cinnamon |
| 1/4 | ts | Curry powder |
| 1/8 | ts | Ground cardamom |
| 1/2 | c | Dried apricots |
| 1/2 | c | Water |
| 2 | tb | Brown sugar |
| 1 | tb | Lemon juice |
| 1/2 | md | Onion — cut in 1" squares |
| Sliced green onions |
INSTRUCTIONS
1. Cut boned chicken into bite-sized squares and place in a shallow glass bowl. In a small bowl blend yogurt, wine, cinnamon, curry powder, and cardamom until smooth. Pour over chicken, stirring to coat well. Cover and refrigerate 2 to 4 hours. 2. Meanwhile, place apricots in a small pan with water, brown sugar, and lemon juice. Bring to a gentle boil and simmer, uncovered, until apricots are just tender (about l0 minutes). Drain. 3. Preheat broiler. Remove chicken pieces from marinade and thread onto 6 metal skewers, alternating with onion squares and apricots. Place on rack in broiling pan, about 6 inches from heat; broil until chicken is cooked in the thickest part (test with a small sharp knife) and lightly browned (10 to l2 minutes per side). Sprinkle with green onions. Serve with lemon to squeeze over chicken. Recipe By : the California Culinary Academy From: Date: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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