Friday, September 28, 2012

chicken with olives and dates

From Weight Watchers New Complete Cookbook (adapted to increase spices).

1 T olive oil
4 garlic cloves, crushed
2 tsp minced fresh ginger
2 tsp ground cumin
1 tsp paprika
1/2 tsp turmeric
1/4 tsp icnnamon
1/4 tsp salt
1 pound skinless boneless chicken thighs
1/4 c low-sodium chicken broth
1/4 c dried apricot halves, chopped
2 pitted dates, coarsely chopped
10 small kalamata olives, pitted and chopped
1 T grated lemon zest
1 T water

*Prepare marinade: combine oil through salt in a ziploc bag, then add chicken - squeeze out air, coat chicken, seal bag.  Refrigerate turning once for one hour.  Drain and discard marinade.

*Spray large nonstick skilled with nonstick spray, heat.  Add chicken and broth, cook covered for 15 minutes. Turn chicken over, sprinkle with apricots, dates, olives, lemon zest, water. Cook, covered, checking occasionally, until the chicken is cooked through, about 15 minutes longer.  If chicken begins to stick to skillet, add 1-2 T more water.

*Serve with couscous.

***Makes 4 servings.  Per serving: 5 points plus value, 202 ccal, 8 g fat, 2 g sat fat, 0 g trans fat, 82 mg chol, 296 mg sod, 9 g carb, 1 g fib, 23 g prot, 35 mg calc.

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