Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Fruits Harned 1994
Main Dish Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c Milk
1 c Coconut -- grated
3 md Onions -- sliced
2 Garlic cloves -- crushed
2 tb Lemon rind -- grated
3 tb Lemon juice
2 tb Damson plum jam or preserves
1 tb Ground coriander
1 t Each sugar and salt
1 t Anise seeds -- crushed
1 t Ground ginger
1/2 ts Ground saffron
1/4 ts Chili powder
1 tb Vegetable oil
3 tb Butter
12 Chicken breast halves*
1 c Blanched whole almonds
Hot cooked rice
*Breasts should be 4 oz. each and be skinned, boned
and cut in 1" pieces.
Combine milk and coconut in a saucepan. Bring just to
a boil over medium heat; remove from heat and let
stand 30 minutes. Drain well, reserving milk. Press
coconut between paper towels to remove excess
moisture; set aside.
Combine onion and next 11 ingredient; stir well. Set
aside.
Combine oil and butter in a large skillet; cook over
medium heat until butter melts. Add reserved coconut;
cook until lightly browned, stirring constantly.
Remove coconut with a slotted spoon; set aside. Add
chicken to oil in skillet; cook until lightly browned,
stirring occasionally. Add reserved onion mixture;
stir gently. Stir in reserved milk, coconut and
almonds. Bring to a boil; cover, reduce heat, and
simmer 10 minutes or until chicken is tender. Serve
over hot cooked rice.
Recipe from Jane Mold in _Elizabeth H. Brown Humane
Society Cookbook_ by The Elizabeth H. Brown Humane
Society, Inc./Orleans, VT. In _America's Best
Recipes: A 1989 Hometown Collection_. Birmingham, AL:
Oxmoor House, Inc., 1989. Pg. 252. ISBN
0-8487-0765-6. Electronic format by Cathy Harned.
