How To make Chicken with Fruit and Almonds
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 ts Each sugar and salt
1 ts Anise seeds; crushed
1 ts 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.
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Chicken is a favored meal choice because it’s quick, inexpensive, and lower in fat and cholesterol than many meats. In this video, Chef Marty Cosgrove shows you how the pressure cooker makes tender, flavor-infused chicken even faster than usual.
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Quarantine Cooking with Carolyn Chicken Tagine with Apricots and Almonds
Chicken Tagine with Apricots and Almonds
4 dried apricot halves, diced
1 cup fat free chicken broth
1 lb. boneless, skinless chicken breast, cut into 1inch cubes
1 Tablespoon flour
1 medium onion, chopped
1 Tablespoon honey
½ teaspoon cinnamon
¼ cup slivered almonds
Salt and pepper to taste
2 cups cooked couscous
2 Tablespoons chopped parsley
In a small saucepan over medium heat, bring apricots and chicken broth to simmer. Set aside. Coat a large nonstick skillet with nonstick spray and place over medium high heat. In a medium bowl, toss chicken with flour. Add chicken to skillet and sauté until golden, about 5 minutes. Stir in onion, reduce heat to medium low and cook until onions are very tender about 10 minutes. Stir in honey and cinnamon. Into skillet, stir reserve apricot/broth mixture and almonds; season with salt and pepper simmer about 10 minutes and serve over couscous. Sprinkle parsley on top.