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Chicken With Fruit & Almondsfruits, main dish, poultry, nuts 2 cup milk 1 cup coconut; grated 3 medium onions; sliced 2 garlic cloves; crushed 2 tablespoon lemon rind; grated 3 tablespoon lemon juice 2 tablespoon damson plum jam or preserves 1 tablespoon ground coriander 1 teaspoon each sugar and salt 1 teaspoon anise seeds; crushed 1 teaspoon ground ginger 1/2 teaspoon ground saffron 1/4 teaspoon chili powder 1 tablespoon vegetable oil 3 tablespoon butter 12 chicken breast halves* 1 cup blanched whole almonds 1 hot cooked rice *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.
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