Cumin Chicken Breasts
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 280 |
| pro | 35 g |
| total fat | 7 g |
| sat. fat | 2 g |
| carb | 18 g |
| fibre | 3 g |
| chol | 83 mg |
| sodium | 624 mg |
| % RDI: | - |
| calcium | 11 |
| iron | 19 |
| vit A | 115 |
| vit C | 12 |
| folate | 26 |
Serve with a side of Couscous (see recipe link below) or brown rice.
Ingredients
- 4 boneless skinless chicken breasts
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 tsp vegetable oil
- 1 onion, thinly sliced
- 2 carrots, thinly sliced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 pinch cayenne pepper
- 1 tbsp all-purpose flour
- 1 cup chicken stock
- 1/4 cup dried currants or golden raisins
- 2 cups packed fresh spinach
- 1/2 cup Balkan-style plain yogurt
Preparation
Sprinkle chicken with salt and pepper. In large nonstick skillet, heat oil over medium-high heat; brown chicken. Remove to plate.
Add onion, carrots, garlic, cumin and cayenne to pan; cook, stirring occasionally, until softened, about 5 minutes. Sprinkle with flour; cook, stirring, for 1 minute. Stir in stock and currants, scraping up brown bits from bottom of pan.
Return chicken and any accumulated juices to pan; cover and cook over medium-low heat, turning once, until no longer pink inside and sauce is slightly thickened, about 8 minutes.
Add spinach; cover and cook until spinach is wilted, about 2 minutes. Serve with yogurt.
Additional information : Serve with: Couscous
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