Title: Quick chicken taj mahal
 Categories: Dupree, Chicken
      Yield: 4 Servings
 
 
        1 TB vegetable oil
        1 lb skinless boneless chicken
  :          breast -- cut into 1"
  :          pieces
        1 md onion -- chopped
        2 c  chicken broth -- or less
        1 c  raisins or currants
      1/3 c  dried apricots or peaches --
  :          cut into 1" cubes
        1 ts saffron threads -- soaked in
  :          lemon
      1/2    lemon, juiced
        1 ts ground turmeric
        1 ts ground fenugreek --
  :          optional
      1/2 ts cinnamon
      1/2 ts cayenne pepper
      1/2 ts ground coriander seed
  :          Salt and pepper
      1/3 c  blanched slivered almonds --
  :          toasted for garnish
  
  Heat the oil in a large pan. Add the chicken and the onion and
  stir-fry 10 minutes, the until chicken is well browned on all sides
  and the onion is soft. Stir in 1 1/2 cups of thechicken broth, the
  raisins, dried fruit, saffron-lemon 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.