Ingredients
2 cup milk
1 cup coconut, grated
3 medium onions, sliced
2 garlic cloves, crushed
2 tbsp lemon rind, grated
3 tbsp lemon juice
2 tbsp damson plum jam or preserves
1 tbsp ground coriander
1 tsp each sugar and salt
1 tsp anise seeds, crushed
1 tsp ground ginger
1/2 tsp ground saffron
1/4 tsp chili powder
1 tbsp vegetable oil
3 tbsp butter
12 chicken breast halves*
1 cup blanched whole almonds
1 hot cooked rice
Directions
*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.
Servings: 12 servings
Chicken With Fruit & Almonds Recipe brought to you by Recipe Ideas
Categories: Appetizer; Chicken; Fruit; Nut; Poultry
The History of Recipes
Written cooking instructions as an idea can be observed way back into ancient history, in truth as far back into recorded history as early Egypt, and possibly even further. In practice though, sadly, these old recipes were just primitive hieroglyphic instructions for food preparation.
Interestingly, the oldest recipe found, according to Professor Solomon Katz, are some tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `blissful`. During Roman times around 25BC a man called Apicius assembled a number of scripts detailing recipes prepared by wealthy Romans. In his publication, he tells us how the roman meals were split into hors d`oeuvre, main course and dessert, a very modern way of dining. This early Roman chef describes how the chefs of Roman times were skilled in the use of a wide range of herbs, including a few you will know for example basil, fennel and dill. In the fifteenth century, the Crusaders brought back a variety of foods and herbs from the Middle-East, including coriander, parsley, basil and rosemary. These new spices and herbs prompted a torrent in recipe manuscripts, the majority of which still exist in academic collections. By the arrival of the 1900s, recipe publications were highly popular mostly as a result of increased literacy, more leisure time and being a little richer. Like it or not, the introduction of television brought us TV cooks and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the internet revolution, allowing everyone to access thousands of recipes just like those on the site you are now reading. |
We hope you enjoy this Chicken With Fruit & Almonds recipe.
