Title: Fruited Chicken Curry Stew
Categories: None
Yield: 1 Servings

1 lb Skinless boneless chicken
-breasts; diced
2 tb Flour
3/4 ts Salt
4 ts Olive oil
1 Onion sliced
3 Garlic cloves; chopped
1 1/2 ts Curry powder
1 1/2 c Chicken broth
18 Dried apricot halves; halved
12 Prunes; halved
1/4 ts Pepper
2 tb Chopped parsley
Couscous

From: WW 1-2-3 Success Recipe Collection

In plastic bag combine chicken, flour and 1/2 t. of salt, shake til chicken
is coated. Heat 2 t. oil in skillet and brown chicken. Transfer to a plate.

Heat remaining oil in same skillet. Saute onion and garlic til soft. Stir
in the curry, stir til fragrant, about 1 minute. Stir in chicken, then add
broth, apricots, prunes, pepper, and rest of salt. Reduce heat and cook til
chicken is heated through, about 20 minutes. Serve on a bed of couscous,
top with chopped parsley.

Serves 4. Per serving (couscous info not included) 309 calories, 9 g. fat,
2 g. saturated fat, 76 mg. cholestreol, 836 mg. sodium, 30 g. carbohydrate,
5 g. fiber, 28 g. protein, 52 mg. calcium.

Posted to EAT-LF Digest by jenk@midplains.net (Jennifer) on Mar 15, 1998