Monday, June 30, 2008

Spicy Chicken with Apricot Couscous

from Weight Watcher's In One Pot cookbook

2 tsp canola oil
1 lb skinless, boneless chicken thighs, trimmed of all fat and cut into chunks
1 onion, chopped
3 cloves garlic, minced
3 Tbl minced fresh ginger
2 tsp cinnamon
2 tsp cumin
11/2 cups fat free chicken broth
1 orange, squeezed, plus pulp
1 6 oz bag baby spinach, chopped
4 fresh apricots, chopped
1/2 tsp salt
1 cup plain whole wheat couscous, uncooked
3 Tbl toasted slivered almonds *


Heat 1 tsp oil in pan and cook chicken until browned. Transfer to a bowl and set aside.

Heat other tsp of oil and add onion, garlic and ginger and saute until onion is translucent. Add cinnamon and cumin and stir for 1 minute more. Add chicken broth, orange juice and pulp, spinach, apricots and salt, and bring to a boil. Add chicken back in and add couscous. Remove from heat and wait until all the liquid is absorbed. Fluff and serve with almonds sprinkled over top.

Makes 6 servings. This is a Core recipe without almonds. With almonds it is 7 pts per serving.

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