Ingredients
- 12 ounces whole onion or 11 ounces chopped, ready-cut onion
- 2 teaspoons canola oil
- 1 clove garlic
- 1 large stalk celery or 2 ounces chopped celery
- 1 large tart apple
- 8 ounces skinless, boneless chicken breasts
- Enough fresh or frozen ginger to yield 1 tablespoon coarsely grated
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ⅛ teaspoon cayenne
- ½ teaspoon turmeric
- ½ cup no-salt-added chicken stock
- ⅛ teaspoon salt
- Nutritional Information
Nutritional analysis per serving (2 servings)
398 calories; 16 grams fat; 3 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 3 grams polyunsaturated fat; 36 grams carbohydrates; 6 grams dietary fiber; 20 grams sugars; 27 grams protein; 74 milligrams cholesterol; 335 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
2 servings
Preparation
- Chop whole onion.
- Heat canola oil in nonstick skillet until very hot. Reduce heat to medium high, and add oil. Saute onion until it begins to soften.
- Mince garlic, and add to onion as it cooks. Chop celery and apple. Add to onion and garlic; cook a couple of minutes.
- Wash, dry and cut chicken into cubes.
- Grate ginger; add to the pan with cumin, coriander, cayenne and turmeric, and cook 30 seconds.
- Push the ingredients to one side, and brown chicken pieces on both sides. Then, stir all ingredients together and add stock. Cover and cook over medium-high heat, bringing to boil. Season with salt.
- Serve with cranberry chutney or chutney of choice.
30 minutes
Dining and Cooking