| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
|
Chicken, Fowl, Alcohol, Mexico, Archived |
6 |
Servings |
INGREDIENTS
| 2 |
tb |
Oil, vegetable |
| 2 |
tb |
Butter, unsalted |
| 5 |
lb |
Chicken; serving pieces |
| 1/4 |
lb |
Ham; cooked, coarse chopped |
| 1 |
c |
Raisins, seedless |
| 1/8 |
ts |
Cloves, ground |
| 1/8 |
ts |
Cinnamon |
| 1/8 |
ts |
Cumin |
| 1/8 |
ts |
Coriander seed, ground |
| 2 |
|
Garlic cloves; chopped |
| 2 |
c |
Wine, white, dry |
|
|
Salt |
|
|
Pepper, ground |
| 1/2 |
c |
Almonds; toasted, slivered |
| 1/2 |
c |
Olives, stuffed; halved |
| 1 |
tb |
Capers; drained |
INSTRUCTIONS
In heavy casserole, heat oil and butter, saute chicken until golden. Add
ham, raisins, spices, garlic, wine and salt and pepper to taste.
Cover, simmer gently, over low heat, until the chicken is tender when
pierced by a fork - about 1 hour. Add almonds, olives and capers; heat
through, uncovered for about 5 minutes.
MM and upload by DonW1948@aol.com / CBMC
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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