glazed chicken & fruit pilaf
http://www.sun-maid.com/chicken.html 
 
this easy recipe makes two meals in one... tonight's dinner and 
tomorrow's lunch. 
 
2 tsp  vegetable oil
4   chicken breast halves, skinned, boned and cut into 3/4-inch cubes
2 Tbsp  packed brown sugar
2 Tbsp  soy sauce
1/2 tsp  crushed red pepper
2 cup  long-grain white rice
1 can  (14 1/2-oz.) chicken broth
1/2 tsp  ground cinnamon
1/4 tsp  ground cardamom or ground ginger
1/2 tsp  ground coriander
1 package  (8-oz.) sun-maid dried mixed fruits, thinly sliced
1/2 cup  thinly sliced green onions
1/2 cup  minced parsley
 
heat oil in dutch oven or large deep skillet (with lid) over high heat. 
add chicken and cook until browned. reduce heat to medium. add brown 
sugar, soy sauce and crushed red pepper; stir until chicken is glazed 
and cooked through. remove chicken from pan to serving bowl; set aside. 
pour chicken broth and 2 1/4 cups water into skillet; add rice, 
cinnamon, cardamom and coriander. cover and bring to boil. reduce heat 
to low and simmer until rice is tender and liquid is absorbed, about 20 
minutes. remove from heat and stir in chicken, fruit, green onions and 
parsley. cover and let stand for 5 minutes. serve hot. refrigerate 
leftovers for tomorrow's salad (recipe follows). makes 8 cups. 
 
tomorrow's salad: 
this salad uses one cup of leftover glazed chicken & fruit pilaf per 
serving. 
 
1 cup  prepared glazed chicken & rice pilaf, chilled (recipe above)
1/2 cup  diced bell pepper, jicama or sliced celery (or combination)
1 Tbsp  prepared fat free or reduced-fat oriental or other salad
  dressing
 
stir together pilaf, bell pepper and salad dressing. serve on lettuce 
leaves as a salad. or, place lettuce and rice mixture in pita bread 
halves and serve as a sandwich. 
 
 
 
 
 
(ID: 75325) Mirror: rec.food.recipes: Sun, Dec 5, 2004


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