Recipe - Quick Chicken Taj Mahal

1 tablespoon Vegetable oil
1 pound Skinless boneless chicken
breast; cut into 1" pieces
1 md Onion; chopped
2 cup Chicken broth; or less
1 cup Raisins or currants
1/3 cup Dried apricots or peaches;
cut into 1" cubes
1 teaspoon Saffron threads; soaked in
lemon
One half Lemon, juiced
1 teaspoon Ground turmeric
1 teaspoon Ground fenugreek; optional
One half teaspoon Cinnamon
One half teaspoon Cayenne pepper
One half teaspoon Ground coriander seed
Salt and pepper
1/3 cup Blanched slivered almonds;
toasted for garnish

Heat the oil in a large pan. Add the chicken and the onion and stirfry 10
minutes, the until chicken is well browned on all sides and the onion is
soft. Stir in 1 One half cups of the chicken broth, the raisins, dried fruit,
saffronlemon juice mixture, turmeric, fenugreek, cinnamon, cayenne, and
coriander seed. Bring to the boil. Reduce heat and simmer, covered, 5 to 10
minutes, until chicken is cooked through and flavors are married. Add salt
and pepper to taste. Garnish with the almonds.
Recipe By : Nathalie Dupree Cooks, TVFN

Posted to MCRecipe Digest V1 #240

Date: Wed, 9 Oct 1996 15:28:23 0700 (PDT)

From: patH phannema@wizard.ucr.edu