Title: Quick Chicken Taj Mahal
Categories: Dupree, Chicken
Yield: 4 Servings

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;
-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 the chicken 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

Posted to MC-Recipe Digest V1 #240

Date: Wed, 9 Oct 1996 15:28:23 -0700 (PDT)

From: patH