Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.

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