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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 4 |
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Directions: Place first 3 ingredients in a large zip-lock bag. Add chicken; seal
bag and shake to coat. Chill for 1 hour.
Combine 1 cup water and the prunes in a medium saucepan; bring to a
boil. Remove from heat and let stand for 1 hour. Drain prunes,
reserving cup cooking liquid.
Coat a nonstick skillet with cooking spray; add oil. Place over
medium heat until hot. Add ginger, turmeric and cinnamon; cook for 1
minute, stirring constantly. Add onion and saut for 8 minutes. Add
chicken, remaining cup water, prunes, reserved cooking liquid and
chicken broth; bring to a boil. Reduce heat and simmer, uncovered,
for 10 minutes or until chicken is done.
Place cous
cous on a serving platter; top with chicken mixture,
sprinkle with almonds and serve.
Cooking Light March 1995
From: Neysa Dormish Date: 27 Mar 96
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Chicken meat nutritional information #1 of 2 Breast (baked):
===============
Per serving:
: 116.0 calories
: 24.0 g protein
: 0.0 g carbohydrate
: 2.0 g total fat
: 0.0 g saturated fat
: 72.0 mg cholesterol
: 63.0 mg sodium
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==================
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note: 1. in step 1,
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