Chicken With Fruit And Almonds

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.