Title: Chicken with fruit and almonds
 Categories: Fruits, Harned 1994, Main dish, Nuts, Poultry
      Yield: 12 Servings
 
      2 c  Milk
      1 c  Coconut; grated
      3 md Onions; sliced
      2    Garlic cloves; crushed
      2 tb Lemon rind; grated
      3 tb Lemon juice
      2 tb Damson plum jam or preserves
      1 tb Ground coriander
      1 ts Each sugar and salt
      1 ts Anise seeds; crushed
      1 ts Ground ginger
    1/2 ts Ground saffron
    1/4 ts Chili powder
      1 tb Vegetable oil
      3 tb Butter
     12    Chicken breast halves*
      1 c  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 0-8487-0765-6.
  Electronic format by Cathy Harned.