Recipe - Fruited Chicken En Brochette

3 Whole chicken breasts
Boned and skinned
One half cup Yogurt
One fourth cup Dry white wine
One half teaspoon Ground cinnamon
One fourth teaspoon Curry powder
1/8 teaspoon Ground cardamom
One half cup Dried apricots
One half cup Water
2 tablespoon Brown sugar
1 tablespoon Lemon juice
One half md Onion cut in 1" squares
Sliced green onions

1. Cut boned chicken into bitesized squares and place in a shallow glass
bowl. In a small bowl blend yogurt, wine, cinnamon, curry powder, and
cardamom until smooth. Pour over chicken, stirring to coat well. Cover and
refrigerate 2 to 4 hours.

2. Meanwhile, place apricots in a small pan with water, brown sugar, and
lemon juice. Bring to a gentle boil and simmer, uncovered, until apricots
are just tender (about l0 minutes). Drain.

3. Preheat broiler. Remove chicken pieces from marinade and thread onto 6
metal skewers, alternating with onion squares and apricots. Place on rack
in broiling pan, about 6 inches from heat; broil until chicken is cooked in
the thickest part (test with a small sharp knife) and lightly browned (10
to l2 minutes per side). Sprinkle with green onions. Serve with lemon to
squeeze over chicken.

Recipe By : the California Culinary Academy

From: Date:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip