Serve with a side of Couscous (see recipe link below) or brown rice.
- Portion size 4 servings
Ingredients
Method
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.
Nutritional facts <b>Per serving:</b> about
- Sodium 624 mg
- Protein 35 g
- Calories 280.0
- Total fat 7 g
- Cholesterol 83 mg
- Saturated fat 2 g
- Total carbohydrate 18 g
%RDI
- Iron 19.0
- Folate 26.0
- Calcium 11.0
- Vitamin A 115.0
- Vitamin C 12.0
