Quick Chicken Taj Mahal

• 1 tablespoon vegetable oil
• 1 pound chicken breasts, skinless, boneless, cut into 1 inch pieces
• 1 each onions chopped
• 2 cups chicken broth or less
• 1 cup raisins, seedless or currants
• 13 cup apricots dried, or peaches, cut into 1 inch cubes
• 1 teaspoon saffron threads threads, soaked in lemon juice
• 1/2 each lemon juiced
• 1 teaspoon turmeric ground
• 1 teaspoon fenugreek ground, optional
• 1/2 teaspoon cinnamon
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon coriander seeds ground
• 1 x salt and pepper, to taste
• 13 cup almonds blanched, slivered, toasted, for garnish

1. Heat the oil in a large pan.
2. Add the chicken and the onion and stir-fry 10 minutes, the until chicken is well browned on all sides and the onion is soft.
3. Stir in 1 1/2 cups of the chicken broth, the raisins, dried fruit, saffron-lemon juice mixture, turmeric, fenugreek, cinnamon, cayenne, and coriander seed.
4. Bring to the boil.
5. Reduce heat and simmer, covered, 5 to 10 minutes, until chicken is cooked through and flavors are married.
6. Add salt and pepper to taste.
7. Garnish with the almonds.

vegetable oil, chicken breasts, onions, chicken broth, raisins, apricots dried, lemon juice, lemon juiced, turmeric ground, fenugreek ground, cinnamon, cayenne pepper, coriander seeds ground, salt, almonds blanched

Taken from recipeland.com/recipe/v/quick-chicken-taj-mahal-2115 (may not work)