19 January 2011 ~ 1 Comment

Middle Eastern Apricot and Date Chicken

Many of us (myself included) are trying to eat healthier meals in an effort to shed a couple of extra pounds. That seems like a common proposition at this time of the year, especially considering the amount of “no-no’s” we eat during the holidays.

This recipe I took and adapted slightly from a Weight Watchers Cookbook. Anyone who follows my blog knows how much I support Weight Watchers and their sensible eating habit regime, and this recipe seemed interesting and flavourful.

This recipe makes a spicy and sweet chicken dish, that is practically guilt-free, but 100% delicious!

Middle Eastern Apricot and Date Chicken

2 TBSP Olive Oil
3 cloves garlic, minced
1 tsp ground ginger
1 tsp ground cumin
1/2 tsp paprika
1/4 tsp turmeric
1/2 tsp curry powder
1/4 tsp cinnamon
2 chicken breasts, halved length-wise to make cutlets
1 small can chicken broth
1/2 TBSP sugar
1/3 cup dried apricots, chopped
4 pitted dry dates, chopped
10 small kalamata olives, chopped (optional)
1 TBSP lemon zest

To prepare the marinade mix oil, garlic, ginger, cumin, paprika, curry and cinnamon in a large bowl. Place chicken breast halves in marinade, and refrigerate for at least 2 hours.

In a skillet, add a little oil and place the chicken breast halves in a single layer on medium heat. Brown slightly on each side, then add the can of broth, and allow to boil off for about 15 minutes. Add 1/2 TBSP sugar, apricots, dates, olives (if using) and zest. Mix to incorporate, and allow fruits to soften for about 5 more minutes. Serve with quinoa, rice or salad.

One Response to “Middle Eastern Apricot and Date Chicken”

  1. Angie 25 January 2011 at 10:05 am Permalink

    This looks great Cat! I love all the spices you used! I will have to try this one out! Soon 🙂


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