Chicken with dried fruit
5 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Chicken breasts no skin, boned, trim fat cut in bite-size pcs |
| ¼ | teaspoon | Salt; optional |
| ⅛ | teaspoon | Black pepper |
| 1 | large | Onion; chopped |
| 1 | Garlic clove; minced | |
| 2 | teaspoons | Olive oil |
| 1 | cup | Chicken broth (defatted) divided |
| ¼ | cup | Light rum |
| 1¼ | cup | Mixed dried pitted prunes & apricots |
| ½ | Red bell pepper seeded and diced | |
| ½ | teaspoon | Ground ginger |
| 1 | large | Bay leaf |
| 1¼ | cup | Long-grain rice uncooked |
| Additional dried apricots for garnish | ||
Directions
Recipe by: Skinny One-Pot Meals - ISBN 0-940625-75-X Sprinkle chicken with salt, if desired, and pepper. In large, non-stick, spray-coated skillet, cook chicken over medium heat until meat turns white. Remove to medium bowl and reserve.
In same skillet, cook onion and garlic in oil and 3 Tbs broth until onion is tender, about 5 or 6 mins. If liquid begins to evaporate, add more broth. Add remaining broth, rum, fruit, red pepper, ginger, and bay leaf. Stir to mix well. Stir in reserved chicken. Bring to a boil. Cover, reduce heat, and cook 20 mins or until flavors are well blended. Remove bay leaf.
Uncover skillet, raise heat, and cook, stirring frequently, until sauce has thickened slightly.
Meanwhile, cook rice according to package directions. Arrange rice on serving platter, and top with fruit and chicken mixture. Garnish with additional apricots, if desired.
NUTRITIONAL DATA (based on 5 servings): Per Serving: Calories 406 Fat (gm) 4⅕ Sat. fat (gm) ⅘ Cholesterol (mg) 36 Sodium (mg) 105 Protein (gm) 19 Carbohydrate (gm) 68 % Calories from fat 9