Biblical chicken with honey, nuts, and raisins Recipe

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Biblical chicken with honey, nuts, and raisins

Artist:	_	Yield:	6
Categories:	Chicken, Exotic, Holidays, Honey, Iraqi, Jewish, Middle Eastern, Poultry	Rating:	0
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Ingredients:

6		Boned chicken breasts
		-skinned
2	tbsp	Flour
1	tsp	Salt
10		Grinds black pepper
1/4	cup	Margarine
1	tbsp	Olive oil
3/4	cup	Slivered almonds
		FOR THE SAUCE
1 1/4	cup	Dry white wine
2/3	cup	Chicken stock
2/3	cup	Orange juice
2	tsp	Grated lemon rind
1	tbsp	Honey
3	tbsp	Raisins (preferably muscat)
3		Inch cinnamon stick
2	tsp	Cornstarch, mixed with
1	tbsp	Water or chicken stock
2	small	Oranges, peeled, pith
		-removed
		, cut in sections

Procedures:

1	Take each breast in turn and flatten it gently between the hands then coat with the seasoned flour.
2	In a large saute pan, heat the fats until the foam subsides, then immediately add the almond slivers and cook gently until golden brown.
3	Drain on a paper towel.
4	Add the chicken breasts to the hot fats - probably in two batches - and cook on each side for about 3 minutes, or until a golden color.
5	Remove from the pan and pour away any excess fat without discarding the savory brown bits at the bottom.
6	Now add the wine to the pan, stirring well, and bubble fro 3 minutes to intensify the flavor, then add the stock, orange juice, lemon rind, honey, raisins and cinnamon stick.
7	Bring the sauce to the boil, add the chicken breasts in a single layer, spoon the liquid over them, then cover the pan and take it off the heat.
8	Just before serving, bring the sauce slowly back to the simmer, add the cornstarch mixture and bubble for 3 more minutes.
9	Nick a breast to check that there"s no sign of pinkness; if there is, bubble a bit more.
10	Lift the breasts out and arrange on a warm plate.
11	Add salt and pepper if necessary, then spoon the sauce over the breasts and decorate the dish with the orange sections and the toasted almonds.
12	Serve accompanied by plain steamed basmati rice or new potatoes.
13	Note: if the pan won"t hold all the chicken breasts in a single layer, arrange them side by side in a roasting pan, pour over the hot sauce and leave covered with foil.
14	To reheat, cook covered at 350 °F.
15	For 25 minutes, or until bubbly