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 MIDDLE EASTERN-STYLE CHICKEN

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Join date : 2009-07-14

PostSubject: MIDDLE EASTERN-STYLE CHICKEN   Sat Oct 30, 2010 11:26 am

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 tomatoes
- 1/2 cup dark raisins
- 1 large bay leaf
- 1-1/2 teaspoon 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 heat again and cook over medium heat, stirring
frequently, 2 to 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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