From Paulette Vickery's Recipe Collection

WW: CURRIED CHICKEN WITH DRIED CRANBERRIES

main dish, poultry

2 teaspoon olive oil
4 each chicken breasts, 12oz
2 each onions, chopped
2 teaspoon minced garlic, in a jar
2 teaspoon ground cumin
1 teaspoon turmuric
1 teaspoon ground corriander
1 teaspoon ground ginger
1/4 teaspoon crushed red pepper flakes
1 can diced tomatoes, 14 1/2oz
2 each apples, cored, diced
1/2 cup chicken broth
1/4 cup dried cranberries
4 cup hot cooked brown rice

Heat oil in a large nonstick skillet. Add chicken and cook until lightly browned, 2-3 minutes on each side. Transfer chicken to a plate. Add onions and cook, stirring as needed until tender, about 5 minutes. Add garlic, cumin, turmuric, corriander, ginger, and pepper flakes. Cook, stirring constantly until fragrant, about 30 seconds. Add tomatoes, apples, broth, and cranberries. Bring to a boil, scraping up brown bits from the bottom of skillet. Return chicken to skillet, reduce heat, and simmer covered, until chicken is cooked through, about 10 minutes. Serve rice topped with chicken breasts and sauce. Per serving: calories 437, total fat 6 G, saturated fat 1 G, cholesterol 50 MG, sodium 98 MG, carbohydrate 69 G, fiber 7 G, protein 27 G, calcium 89 MG, points 8.

Yield: 4 servings





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