Quick chicken taj mahal
Last updated 6/12/2012 1:19:31 AM. Recipe ID 50886. Report a problem with this recipe.
Title: Quick chicken taj mahal
Categories: Dupree, Chicken
Yield: 4 Servings
1 TB vegetable oil
1 lb skinless boneless chicken
: breast -- cut into 1"
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
1/2 lemon, juiced
1 ts ground turmeric
1 ts ground fenugreek --
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.
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