Ingredients
- 4 chicken breast cubed (boneless skinless halves)
- 3 parsley sprigs (minced)
- 2 onions fine (chopped)
- 2 tomatoes (chopped)
- 2 green bell peppers fine (chopped)
- 2 garlic (cloves minced)
- 1 celery stalks fine (chopped)
- 55 gr seedless raisins
- 45 gr butter
- 16 ml dry sherry
- 7 ml lemon juice
- 3 gr turmeric (ground)
- 2 gr curry powder
- 2 gr coriander
- 1 gr ginger (ground)
* Pure chili contains only chili powder. There are no other spices in it. Strengths vary from mild to fiery hot. If you cannot find pure chili for this recipe, try regular chili.
1. Heat two tablespoons butter or margarine in a large skillet. Place first six ingredients (all the spices) in skillet and brown for 1 minute over high heat.
2. Have the chicken breasts boned, skinned and cut into bite-sized cubes.
Place chicken in skillet with browned spices; stir to coat well, then brown 1 minute longer or until chicken has turned white on the inside (cut a piece to check). Remove from pan and set aside.
3. Add remaining butter to pan and saute onions over high heat until limp. Add remaining ingredients, including browned chicken, and cook over medium heat until celery is tender but still slightly crisp. Vegetables will give off some juiciness as they cook.
Serve over brown rice.
