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Title: Chicken With Fruit And Almonds
Yield: 12 Servings

Ingredients

      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
      1    hot cooked rice

Instructions

*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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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