Chicken with Fruit and Almonds

Yields:	12 servings
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2	cups	milk
1	cup	coconut	grated
3	medium	onions	sliced
2	cloves	garlic	crushed
2	tablespoons	lemon zest	grated
3	tablespoons	lemon juice
2	tablespoons	plum jam	or preserves
1	tablespoon	coriander	ground
1	teaspoon	sugar
1	teaspoon	salt
1	teaspoon	star anise	crushed
1	teaspoon	ginger	ground
1/2	teaspoon	saffron	ground
1/4	teaspoon	chili powder
1	tablespoon	vegetable oil
3	tablespoons	butter
12	each	chicken breast halves, boneless and skinless	4 oz each, cut in 1 inch pieces
1	cup	almonds	whole, blanched
1	x	rice	hot cooked

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.

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the resipe sounds just like a polish liver dumpling soup , my wife a i love thank you