Categories: Fruits, Harned 1994, Main dish, Nuts, Poultry 
      Yield: 12 servings 
  
      2 c  Milk 
      1 c  Coconut; grated 
      3 md Onions; sliced 
      2    Garlic cloves; crushed 
      2 tb Lemon rind; grated 
      3 tb Lemon juice 
      2 tb Damson plum jam or preserves 
      1 tb Ground coriander 
      1 ts Each sugar and salt 
      1 ts Anise seeds; crushed 
      1 ts Ground ginger 
    1/2 ts Ground saffron 
    1/4 ts Chili powder 
      1 tb Vegetable oil 
      3 tb Butter 
     12    Chicken breast halves* 
      1 c  Blanched whole almonds 
           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.