*  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
--------  ------------  --------------------------------
   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 -- juice of
   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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