Chicken with Fruit & Almonds
Yield
12 servingsPrep
20 minCook
20 minReady
40 minIngredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
2 | cups |
milk
|
|
1 | cup |
coconut
grated |
* |
3 | medium |
onions
sliced |
|
2 | cloves |
garlic
crushed |
|
2 | tablespoons |
lemon zest
grated |
|
3 | tablespoons |
lemon juice
|
|
2 | tablespoons |
plum jam
or preserves |
* |
1 | tablespoon |
coriander
ground |
|
1 | teaspoon |
sugar
|
|
1 | teaspoon |
salt
|
|
1 | teaspoon |
star anise
crushed |
|
1 | teaspoon |
ginger
ground |
|
½ | teaspoon |
saffron threads
ground |
* |
¼ | teaspoon |
chili powder
|
|
1 | tablespoon |
vegetable oil
|
|
3 | tablespoons |
butter
|
|
12 | each |
chicken breast halves, boneless, skinless
4 oz each, cut in 1 inch pieces |
|
1 | cup |
almonds
whole, blanched |
* |
1 | x |
rice
hot cooked |
* |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
473 | ml |
milk
|
|
237 | ml |
coconut
grated |
* |
3 | medium |
onions
sliced |
|
2 | cloves |
garlic
crushed |
|
3E+1 | ml |
lemon zest
grated |
|
45 | ml |
lemon juice
|
|
3E+1 | ml |
plum jam
or preserves |
* |
15 | ml |
coriander
ground |
|
5 | ml |
sugar
|
|
5 | ml |
salt
|
|
5 | ml |
star anise
crushed |
|
5 | ml |
ginger
ground |
|
2.5 | ml |
saffron threads
ground |
* |
1.3 | ml |
chili powder
|
|
15 | ml |
vegetable oil
|
|
45 | ml |
butter
|
|
12 | each |
chicken breast halves, boneless, skinless
4 oz each, cut in 1 inch pieces |
|
237 | ml |
almonds
whole, blanched |
* |
1 | x |
rice
hot cooked |
* |
Directions
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.