Karen Black's Chicken Cashew Guk
3 whole broiler-fryer chicken breasts
2 tbsps. safflower oil
2 tbsps. margarine
1 green pepper, cut in strips
1 cup diagonally-cut celery
3 tbsps. minced scallions
1/2 cup cashew nuts
1/2 tsp. curry powder
1/4 tsp. nutmeg
3/4 cup liquid (1/2 cup pineapple or peach syrup plus 1/4 cup water)
1 chicken bouillon cube
1 tbsp. soy sauce
1 large can pineapple chunks (or 1 1/2 cups fresh pineapple chunks)
4 peach halves (fresh or canned), cut
2 tbsps. arrowroot (or cornstarch)
A little cold water (about 2 tbsps.)
Small (4 oz.) can pimiento, drained, cut in pieces
1. Bone chicken breasts (or buy already boned). Remove skin, cut each breast into strips with scissors.
2. Prepare and assemble remaining ingredients: Melt safflower oil and margarine in large skillet (or wok). Add chicken, cook over high heat stirring constantly 3 minutes. Add green pepper, celery, scallion and cashew nuts; sprinkle with curry and nutmeg. Continue stir-frying 2 minutes longer.
3. Add liquid, bouillon cube, soy sauce, pineapple chunks and peaches. Bring to boil, cover and cook 4 minutes. Blend together arrowroot (or cornstarch) with cold water. Stir rapidly into chicken-vegetable-fruit mixture until thickened. Garnish with pimiento. Serve with hot brown (or parslied) rice. Serves 6.
Karen Black's Parslied Rice
2 cups chicken broth (or water)
1/2 tsp. salt
3 tbsps. minced fresh parsley
2-3 tbsps. margarine
2 cups packaged pre-cooked rice
1. Bring water and salt to a boiling point. Stir in rice. Cover, remove from heat. Let stand 15 minutes. Add parsley and margarine. Toss lightly with fork to mix. Serves 6.