Sunday, January 29, 2012

Caribbean Chicken

Serves 6
2 tsp. olive oil
6 skinless, boneless chicken breasts, cubed
2-3 garlic cloves, minced
1/2 C. onion, chopped
1/4 C. sugar free apricot jam
1/2 tsp. thyme
1/2 tsp. each curry powder, cinnamon, nutmeg and cloves
1/4 tsp. dried mustard
1 1/2 C. low sodium chicken broth
2 tsp. coconut flavoring
In a large skillet, heat oil on medium high, add chicken pieces and saute until brown.  Remove chicken and set aside.  Saute garlic and onion in skillet until soft and golden.  Stir in jam and spices and cook one minute.  Add broth and heat through, stirring constantly.  Return chicken to sauce, reduce heat and simmer for 15 minutes.  Stir in coconut flavoring.  Serve over brown rice.

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