Fruited chicken curry stew
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Skinless boneless chicken breasts; diced |
| 2 | tablespoons | Flour |
| ¾ | teaspoon | Salt |
| 4 | teaspoons | Olive oil |
| 1 | Onion sliced | |
| 3 | Garlic cloves; chopped | |
| 1½ | teaspoon | Curry powder |
| 1½ | cup | Chicken broth |
| 18 | Dried apricot halves; halved | |
| 12 | Prunes; halved | |
| ¼ | teaspoon | Pepper |
| 2 | tablespoons | Chopped parsley |
| Couscous | ||
Directions
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