| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
5 |
Lbs |
INGREDIENTS
| 2 1/2 |
lb |
Chicken breasts, boneless and tenderloins |
| 2 |
tb |
Red wine vinegar, good quality |
| 2 |
tb |
Madeira, medium |
| 1 1/2 |
tb |
Dijon mustard |
| 1 |
ts |
Thyme, dried |
| 1 |
ts |
Cumin, ground |
| 1/2 |
ts |
Cardamom, ground |
| 1/2 |
ts |
Salt |
|
|
Black pepper, freshly ground, to taste |
| 3/4 |
c |
Olive oil, virgin |
| 1/2 |
lb |
Apricots, chopped |
| 4 |
|
Scallions, green and white parts, finely chopped |
INSTRUCTIONS
Place the chicken breasts in a large saute pan or casserole. Cover with
water. Simmer over medium heat until cooked through. Remove from the water.
When cooled, cut into 1" cubes. Combine the remaining ingredients in a
large bowl. Stir in the cooled chicken. Cover. Chill.
Posted to EAT-L Digest 31 Aug 96
From: Joel Ehrlich <Joel.Ehrlich@SALATA.COM>
Date: Sat, 31 Aug 1996 09:49:06 -0800
A Message from our Provider:
“Misunderstood? No one understands like Jesus”