Mimi's Apricot Chicken
1 Whole Chicken Breast (boned and skinned)
2 Tbsp Soy Sauce
3 Tbsp Rice Wine or Dry Sherry
1 Tbsp Grated fresh Ginger or Ground Ginger
6 oz. GREAT LAKES' Ready-to-Eat Dried Apricots, diced
1 cup Rice
1 cube Chicken Boullion
1/2 cup Chopped Walnuts
1 can (8oz) Sliced Water Chestnuts
1 Medium onion, diced
2 Tbsp Chopped Parsley
dash Basil, Marjoram & Cilantro
Marinate chicken overnight in soy sauce, wine or sherry and ginger. Save
marinade. In a medium pan, cover apricots with 1 cup of water and simmer
until soft and done (about 5 minutes). In another medium pan, add chicken
to 1 1/2 cups of boiling water and simmer for 10-15 minutes or until cooked
through. Remove chicken and cut into bite size pieces. Save water. Add 1
1/2 cups of water to saved chicken water and add rice, diced onions, chicken
boullion. Slow boil until rice is soft (about 15 minutes). Combine all
ingredients including leftover marinade in a large casserole dish and bake
at 350 F for 40 minutes or until heated through.
Source: <http://www.glit.com/apricotrecipes.html#recipe2>
--
Rec.food.recipes is moderated by Patricia Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/