| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains | Greek | Dupree, Chicken | 4 | Servings |
INGREDIENTS
| 1 | tb | Vegetable oil |
| 1 | lb | Skinless boneless chicken breast; cut into 1" pieces |
| 1 | md | Onion; chopped |
| 2 | c | Chicken broth; or less |
| 1 | c | Raisins or currants |
| 1/3 | c | Dried apricots or peaches; cut into 1" cubes |
| 1 | ts | Saffron threads; soaked in lemon |
| 1/2 | Lemon, juiced | |
| 1 | ts | Ground turmeric |
| 1 | ts | Ground fenugreek; optional |
| 1/2 | ts | Cinnamon |
| 1/2 | ts | Cayenne pepper |
| 1/2 | ts | Ground coriander seed |
| Salt and pepper | ||
| 1/3 | c | Blanched slivered almonds; toasted for garnish |
INSTRUCTIONS
Heat the oil in a large pan. Add the chicken and the onion and stir-fry 10 minutes, the until chicken is well browned on all sides and the onion is soft. Stir in 1 1/2 cups of the chicken broth, the raisins, dried fruit, saffron-lemon juice mixture, turmeric, fenugreek, cinnamon, cayenne, and coriander seed. Bring to the boil. Reduce heat and simmer, covered, 5 to 10 minutes, until chicken is cooked through and flavors are married. Add salt and pepper to taste. Garnish with the almonds. Recipe By : Nathalie Dupree Cooks, TVFN Posted to MC-Recipe Digest V1 #240 Date: Wed, 9 Oct 1996 15:28:23 -0700 (PDT) From: patH <phannema@wizard.ucr.edu>
A Message from our Provider:
“Conviction is not repentance; conviction leads to repentance. But you can be convicted without repentance. #Martyn Lloyd-Jones”