Quick Chicken Taj Mahalchicken 1 x no 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 -- : 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 |
