2 tsp. canola oil
4x3 oz. chicken breasts
2 onions, chopped
2 garlic cloves
2 tsp ground cumin
1 tsp turmeric
1 tsp ground coriander
1 tsp ground ginger
1/4 tsp crushed red pepper flakes
14.5 oz can diced tomatoes
2 granny smith apples
1/2 cup low-sodium chicken broth
1/4 cup dried cranberries (craisins)

Makes 4 servings

1. In a large nonstick skillet, heat the oil. Add the chicken and cook until lightly browned, 2-3 min's on each side. Transfer to a plate.

2. Add the onions and cook, stirring as needed, until softened, about 5 min's. Add the garlic, cumin, turmeric, coriander, ginger and pepper flakes; cook, stirring constantly, until fragrant, about 30 seconds.

3. Add the tomatoes, apples, broth and cranberries; Bring to a boil, scraping up the browned bits from the bottom of the skillet. Return the chicken to the skillet; reduce the heat and simmer, covered, until chicken is cooked though, about 10 mines. Serve the rice, topped with the chicken breasts and sauce.

Number of Servings: 4

Recipe submitted by SparkPeople user KTRAUT.

 

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