Chicken With Fruit And Almonds Recipe

* Breasts should be 4 oz. each and be skinned, boned and cut in 1" pieces.

Step 1

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.

Step 2

Combine onion and next 11 ingredient; stir well. Set aside.

Step 3

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.

Things You'll Need

  • 2c Milk
  • 1c Coconut; grated
  • 3md Onions; sliced
  • 2 Garlic cloves; crushed
  • 2tb Lemon rind; grated
  • 3tb Lemon juice
  • 2tb Damson plum jam or preserves
  • 1tb Ground coriander
  • 1ts Each sugar and salt
  • 1ts Anise seeds; crushed
  • 1ts Ground ginger
  • 1/2ts Ground saffron
  • 1/4ts Chili powder
  • 1tb Vegetable oil
  • 3tb Butter
  • 12 Chicken breast halves*
  • 1c Blanched whole almonds
  • Hot cooked rice

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