Ingredients
- 12 chicken breast (halves)
- 2 garlic (cloves)
- 475 ml milk
- 120 gr blanched almonds (whole)
- 80 gr coconut
- 45 ml lemon juice
- 45 gr butter
- 40 gr damson jam (plum)
- 16 ml vegetable oil
- 12 gr lemon rind
- 6 gr coriander (ground)
- 4 gr sugar
- 2 gr anise seeds
- 2 gr ginger (ground)
- 1 gr chili powder
- 1 gr saffron (ground)
- 3 slices onions
Hot cooked rice *Breasts should be 4 oz. each and be skinned, boned and cut in 3 cm 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.