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 MIDDLE EASTERN-STYLE CHICKEN

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Posts : 799
Join date : 2009-07-14

PostSubject: MIDDLE EASTERN-STYLE CHICKEN   Fri Sep 18, 2009 8:17 pm

INGREDIENTS

- 1 pound boneless, skinless chicken breast,
trimmed of all fat and cut into bite-sized pieces
- 2 cups frozen mixed pepper and onion stir-fry
- 2 garlic cloves, minced
- 2 teaspoons olive oil
- 1 cup fat-free, low-sodium or regular chicken broth
- 1 (14-1/2 ounce) can low-sodium or regular diced tomato
- 1/2 cup dark raisins
- 1 large bay leaf
- 1-1/2 teaspoons dried thyme leaves
- 1 teaspoon cumin
- 1/4 teaspoon allspice
- 1/8 teaspoon cloves
- 1/8 teaspoon black pepper
- Salt to taste (optional)

DIRECTIONS

In a nonstick skillet coated with nonstick spray
coating, cook the chicken pieces over medium heat,
turning frequently, until they begin to brown.

Add the onion and pepper mixture, garlic, oil and 1 tablespoon
of the broth to the skillet. Stir up any browned bits from
the bottom of the pan. Raise the heat and bring to a boil.

Lower the heat again and cook over medium heat, stirring
frequently, 2 or 3 minutes, or until the onion is slightly
softened. Add the remaining broth, tomato, raisins, bay
leaf, thyme, cumin, allspice, cloves, and black pepper.

Bring to a boil, reduce the heat, and simmer, uncovered,
about 20 minutes, or until the chicken is tender and the
sauce has cooked down slightly. Remove the bay leaf and
discard. Add salt to taste (if desired).

Serve at once, or transfer to a casserole, cover, and
refrigerate. The chicken will keep for 2 to 3 days
in the refrigerator.
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MIDDLE EASTERN-STYLE CHICKEN
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