Recipe - Fruited Chicken Curry Stew

1 pound Skinless boneless chicken
breasts; minced
2 tablespoon Flour
Three fourths teaspoon Salt
4 teaspoon Olive oil
1 Onion cut or sliced up
3 Garlic cloves; chopped
1 One half teaspoon Curry powder
1 One half cup Chicken broth
18 Dried apricot halves; halved
12 Prunes; halved
One fourth teaspoon Pepper
2 tablespoon Chopped parsley
Couscous

From: WW 123 Success Recipe Collection

In plastic bag combine chicken, flour and One half 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 EATLF Digest by jenk@midplains.net (Jennifer) on Mar 15, 1998