Saucy Mediter­ranean Chicken with Rice

TAKES: 30 min. • MAKES: 4 serv­ings

Simple & Delicious - - RECIPE INDEX -

This chicken dish has hints of an ex­otic Mediter­ranean fla­vor. I’ve ad­justed the recipe to suit the whole fam­ily.

—Tabitha Al­loway, Edna, KS

³/4 cup wa­ter 3 Tbsp. tomato paste 2 Tbsp. lemon juice ³/4 tsp. salt 1 tsp. chili pow­der 1/2 tsp. gar­lic pow­der 1/2 tsp. ground ginger 1/4 tsp. ground fen­nel seed 1/4 tsp. ground turmeric 1 tsp. ground co­rian­der, op­tional 3 Tbsp. olive oil 1 medium onion, chopped 1 lb. bone­less skin­less chicken breasts, cut into 1-in. cubes 3 cups hot cooked rice minced fresh pars­ley, op­tional

1. In a bowl, mix the wa­ter, tomato paste, lemon juice, salt, chili pow­der, gar­lic pow­der, ginger, fen­nel, turmeric and, if de­sired, co­rian­der un­til smooth.

2. In a skil­let, heat oil over medi­umhigh heat. Add onions; cook and stir un­til ten­der. Stir in chicken; brown 3-4 min­utes. Add wa­ter mix­ture.

3. Bring to a boil. Re­duce the heat; sim­mer, un­cov­ered, un­til chicken is no longer pink, 8-10 min­utes. Serve with rice. If de­sired, top with pars­ley. PER SERV­ING 394 cal., 13g fat (2g sat. fat), 63mg chol., 527mg sod., 40g carb. (3g sug­ars, 2g fiber), 27g pro.

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