| 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”