Thursday, September 8, 2011


4 boneless chicken breasts
¼ tsp each salt and pepper
2 tsp vegetable oil
1 onion thinly sliced
2 carrots thinly sliced
2 cloves garlic, minced
1 tsp cumin
Pinch cayenne pepper
1 tbsp flour
1 cup chicken stock
¼ cup dried currants or golden raisins
2 cups fresh spinach
½ cup yogurt

Sprinkle chicken with salt and pepper. In large nonstick skillet, heat oil over med high heat, brown chicken, do not fully cook.. remove to a plate.

Add onions, carrots, garlic, cumin and cayenne to pan, cook, stirring occasionally till soft. About 5 minutes. Sprinkle with flour, cook, stirring, for 1 minute. Stir in stock and currants, scraping brown bits up from bottom of the pan.

Return chicken to pan and any accumulated juice, cover and cook until done, about 8 minutes. Add spinach, cover and cook until spinach is wilted, about 2 minutes. Serve with yogurt.

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