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Indian-Spiced Chicken with Wild Rice
Yield: Makes 4 servings
Ingredients:
1/2
teaspoon salt
1/2
teaspoon ground cumin
1/2
teaspoon black pepper
1/4
teaspoon ground cinnamon
1/4
teaspoon ground turmeric
4
boneless skinless chicken breasts (about 1 pound)
2
tablespoons olive oil
2
carrots, sliced
1
red bell pepper, chopped
1
stalk celery, chopped
2
cloves garlic, minced
1
package (6 ounces) long grain and wild rice mix
2
cups reduced-sodium chicken broth
1
cup raisins
1/4
cup sliced almonds
Preparation:
1.
Combine salt, cumin, black pepper, cinnamon and turmeric in small bowl. Rub spice mixture on both sides of chicken. Place chicken on plate; cover and refrigerate 30 minutes.
2.
Preheat oven to 350°F. Spray 13X9-inch baking dish with nonstick cooking spray.
3.
Heat oil in large skillet over medium-high heat. Add chicken; cook 2 minutes per side or until browned. Remove chicken; set aside.
4.
Add carrots, bell pepper, celery and garlic to skillet; cook and stir 2 minutes. Add rice; cook 5 minutes, stirring frequently. Add seasoning packet from rice mix and broth; bring to a boil over high heat. Remove from heat; stir in raisins. Pour into prepared dish. Place chicken on rice mixture; sprinkle with almonds.
5.
Cover tightly with foil and bake 35 minutes or until chicken is no longer pink in center and rice is tender.
Nutritional Information:
| Serving Size: | |
| Sodium | 993 mg |
| Protein | 34 g |
| Fiber | 4 g |
| Carbohydrate | 67 g |
| Cholesterol | 69 mg |
| Total Fat | 17 g |
| Calories from Fat | 28 % |
| Calories | 544 |
Dietary Exchange:
| Fat | 1-1/2 |
| Meat | 3 |
| Vegetable | 2 |
| Fruit | 2 |
| Starch | 2 |
This recipe appears in:
Middle Eastern
