Quick chicken taj mahal
Yield: 4 Servings
Ingredients:
- 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 --
Instructions:
: 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. Recipe By : Nathalie Dupree Cooks TVFN From: Path
