Recipe - Chicken With Fruit And Almonds

2 cup Milk
1 cup Coconut; grated
3 md Onions; cut or sliced up
2 Garlic cloves; crushed
2 tablespoon Lemon rind; grated
3 tablespoon Lemon juice
2 tablespoon Damson plum jam or preserves
1 tablespoon Ground coriander
1 teaspoon Each sugar and salt
1 teaspoon Anise seeds; crushed
1 teaspoon Ground ginger
One half teaspoon Ground saffron
One fourth teaspoon Chili powder
1 tablespoon Vegetable oil
3 tablespoon Butter
12 Chicken breast halves*
1 cup 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 0848707656. Electronic format by Cathy Harned.

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