Fruited chicken curry stew

Yield: 1 Servings

Measure Ingredient
1 pounds Skinless boneless chicken breasts; diced
2 tablespoons Flour
¾ teaspoon Salt
4 teaspoons Olive oil
1 \N Onion sliced
3 \N Garlic cloves; chopped
1½ teaspoon Curry powder
1½ cup Chicken broth
18 \N Dried apricot halves; halved
12 \N Prunes; halved
¼ teaspoon Pepper
2 tablespoons Chopped parsley
\N \N Couscous

From: WW 1-2-3 Success Recipe Collection In plastic bag combine chicken, flour and ½ t. of salt, shake til chicken is coated. Heat 2 t. oil in skillet and brown chicken. Transfer to a plate.

Heat remaining oil in same skillet. Saute onion and garlic til soft. Stir in the curry, stir til fragrant, about 1 minute. Stir in chicken, then add broth, apricots, prunes, pepper, and rest of salt. Reduce heat and cook til chicken is heated through, about 20 minutes. Serve on a bed of couscous, top with chopped parsley.

Serves 4. Per serving (couscous info not included) 309 calories, 9 g. fat, 2 g. saturated fat, 76 mg. cholestreol, 836 mg. sodium, 30 g. carbohydrate, 5 g. fiber, 28 g. protein, 52 mg. calcium.

Posted to EAT-LF Digest by jenk@... (Jennifer) on Mar 15, 1998

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