4 small Chicken breast halves, bones
3 tsp Vegetable oil
1/4 tsp Salt
1/8 tsp Ground red pepper
1 medium Unpeeled green apple, choppe
1 medium Onion, chopped
1 cl Garlic, finely chopped
2 tsp Curry powder
2 tsp Orange peel, grated
1 cup Chicken broth or water
1/4 cup Raisins
1 tbsp Cornstarch
1/4 cup Cold water
3 tbsp Chopped fresh parsley
1 tbsp Orange peel, grated
4 cup Hot cooked rice
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Recipe by: Pasta, Rice & beans Remove any excess fat from chicken. Cut chicken into 1" pieces. Heat 2 tsp. oil in 10" skillet over med. heat. Cook chicken, salt and red pepper in oil about 5 min., stirring occasionally, until chicken is no longer pink in center; remove chicken from skillet. Add remaining 1 tsp. oil, the apple, onion, garlic, curry powder, and 2 tsp. orange peel to skillet. Cook over med. heat about 7 min., stirring occasionally, until apple is tender. Stir in broth, raisins and chicken. heat to boiling, stirring constantly. Mix cornstarch and water; stir into chicken mixture. Heat to boiling, stirring constantly. Boil and stir 1 min. Stir parsley and 1 Tbls. orange peel into hot rice; serve with chicken. Posted to MC-Recipe Digest V1 #813 by Nancy Berry <nlberry@prodigy.net> on Sep 28, 1997
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