Post by Michelle on Mar 29, 2006 3:34:03 GMT 10
I haven't tried this one yet, but I've heard it's really good
2 tsp Canola Oil
1lb skinless chicken thighs (I used breasts, I don't like dark meat) cut into chunks
1 onion, chopped
1 tbsp fresh minced ginger
1 clove garlic, chopped
2 tsp cinnamon
2 tsp ground cumin
1/2 tsp red curry paste
1 cup low sodium chicken broth (I found I needed more)
1 cup orange juice
6 oz baby spinach, chopped
1/2 cup dried currants
1/2 cup dried apricots, chopped
1 tbsp honey
1/2 tsp salt
1 cup plain couscous
3 tbsp toasted slivered almonds
Heat 1 tsp of the oil in a dutch oven over med-high heat. Add the chicken and cook until browned. Remove to a bowl and set aside.
Add the remaining 1tsp oil to the same dutch oven, then add the onion, ginger and garlic. Cook over med head, stirring frequently until fragrant. Add the cinnamon, cumin and curry paste. Cook, stirring constantly for 1 minute.
Stir in the broth, juice, spinach, currants, apricots, honey and salt. Bring to a boil. Return the chicken to the pan. Bring to a simmer. Remove from heat and stir in couscous. Cover and let stand for 5 minutes, fluff with fork. Sprinkle with almonds before serving.
From Weight Watchers "In One Pot"
2 tsp Canola Oil
1lb skinless chicken thighs (I used breasts, I don't like dark meat) cut into chunks
1 onion, chopped
1 tbsp fresh minced ginger
1 clove garlic, chopped
2 tsp cinnamon
2 tsp ground cumin
1/2 tsp red curry paste
1 cup low sodium chicken broth (I found I needed more)
1 cup orange juice
6 oz baby spinach, chopped
1/2 cup dried currants
1/2 cup dried apricots, chopped
1 tbsp honey
1/2 tsp salt
1 cup plain couscous
3 tbsp toasted slivered almonds
Heat 1 tsp of the oil in a dutch oven over med-high heat. Add the chicken and cook until browned. Remove to a bowl and set aside.
Add the remaining 1tsp oil to the same dutch oven, then add the onion, ginger and garlic. Cook over med head, stirring frequently until fragrant. Add the cinnamon, cumin and curry paste. Cook, stirring constantly for 1 minute.
Stir in the broth, juice, spinach, currants, apricots, honey and salt. Bring to a boil. Return the chicken to the pan. Bring to a simmer. Remove from heat and stir in couscous. Cover and let stand for 5 minutes, fluff with fork. Sprinkle with almonds before serving.
From Weight Watchers "In One Pot"
