Ingredients
- 8 ounces skinless, boneless chicken breast
- 2 teaspoons olive oil
- 8 ounces whole onion or 7 ounces ready-cut onion (1 2/3 cups)
- 4 ounces peeled carrots or 4 ounces sliced carrots
- 1 clove garlic
- 12 ounces apples
- 1 teaspoon cumin
- ½ teaspoon turmeric
- ½ teaspoon ground ginger
- ½ teaspoon ground coriander
- 3 tablespoons dried cherries
- ½ cup no-salt-added chicken stock
- 1 tablespoon white-wine vinegar
- 2 tablespoons low-fat sour cream
- ⅛ teaspoon salt
- Freshly ground black pepper to taste
- Nutritional Information
Nutritional analysis per serving (2 servings)
499 calories; 19 grams fat; 5 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 3 grams polyunsaturated fat; 56 grams carbohydrates; 8 grams dietary fiber; 36 grams sugars; 28 grams protein; 80 milligrams cholesterol; 358 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
2 servings
Preparation
- Wash, dry and cut chicken into one-inch cubes.
- Heat oil to very hot in a nonstick skillet, and saute chicken over medium-high heat until chicken browns on all sides; remove from pan, and set aside.
- Chop onion and slice carrots, if whole, and mince garlic. Saute them in the same pan until onion begins to soften.
- Wash, core and dice apples. Add apples to onion mixture, and stir; cook for about a minute.
- Return chicken to pan; add cumin, turmeric, ginger and coriander, and stir well for a few seconds.
- Add cherries, stock and vinegar, and mix well; bring to a boil, then reduce heat.
- When ready to serve, remove from heat, and stir in sour cream. Season with salt and pepper.
30 minutes
Dining and Cooking