Cooking Recipe Chicken With Fruit & Almonds
Recipe Ingredients
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.