Quick Chicken Taj Mahal

* Exported from MasterCook *

Quick Chicken Taj Mahal

Recipe By : Nathalie Dupree Cooks, TVFN
Serving Size : 4 Preparation Time :0:30
Categories : Dupree Chicken

Amount Measure Ingredient -- Preparation Method
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1 tablespoon vegetable oil
1 pound skinless boneless chicken breast -- cut into 1" pieces
1 medium onion -- chopped
2 cups chicken broth -- or less
1 cup raisins or currants
1/3 cup dried apricots or peaches -- cut into 1" cubes
1 teaspoon saffron threads -- soaked in lemon
1/2 lemon, juiced
1 teaspoon ground turmeric
1 teaspoon ground fenugreek -- optional
1/2 teaspoon cinnamon
1/2 teaspoon cayenne pepper
1/2 teaspoon ground coriander seed
Salt and pepper
1/3 cup 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.



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