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Chicken, Persian (M, KLP, TNT)
Source: "Passover Cookery, In the Kitchen with Joan Kekst"
Serves: 8

8 boneless chicken breast halves, about 2-1/2 lbs.
juice of one lime
1/2 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon cardamom
salt and freshly ground pepper to taste
2 tablespoons matzo cake meal
2 tablespoons vegetable oil
1 generous cup onions, chopped
4 garlic cloves, minced
1 cup orange juice
2 tablespoons golden raisins
4 tablespoons chopped dates
4 tablespoons toasted, sliced almonds

Trim breasts and pound heavy ends to cook evenly. Sprinkle with lime juice, season with cinnamon, cloves, cardamom, salt and pepper. Allow to stand 15 minutes.

Heat vegetable oil or spray in a heavy 11" non-stick skillet over medium high heat. Dust chicken with matzo cake meal. Sautee breasts about 4 minutes per side until golden. Remove and keep warm.

Sauté onions and garlic in same pan until limp, 5 minutes. Drain excess oil. Add orange juice, dates, and raisins. Simmer 5 minutes to thicken juices and soften fruit. Return chicken to pan and coat well. Can be made ahead to this point.

Preheat oven to 300°F. Spread almonds in a single layer on a piece of foil, bake 10 minutes.

Cover chicken and heat thoroughly, turning to coat several times. Place chicken on serving platter with a slotted spoon, surround with fruit. Increase heat to high and reduce pan juices until thick and syrupy. Pour over chicken; garnish with toasted almonds.

Posted by Judy Bart Kancigor

Nutritional Info Per Serving: N/A