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Sunday, May 31, 2015

Middle Eastern Olive Chicken Stew Ww Weight Watchers

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

  • Servings: 4
  • 1 lb chicken breast, boneless, skinless, cut into bite size pieces
  • 1 large onion, finely chopped
  • 4 large garlic cloves, minced
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 12 extra small red potatoes or 3 large red potatoes, peeled and diced
  • 1 (28 ounce) can diced tomatoes
  • 1 -2 cup fat free chicken broth
  • 1 lemon, juice of, fresh squeezed
  • zest from 1/2 lemon
  • 1 cup green olives, pitted
  • 3 tablespoons capers, rinsed
  • 1/4 cup fresh parsley, finely chopped
  • salt and pepper

Recipe

  • 1 cut chicken into bite size pieces.
  • 2 spray a large pot or dutch oven with non-fat cooking spray and set over medium high heat.
  • 3 brown chicken and remove chicken and set aside
  • 4 add in garlic and onion and sauté, stirring constantly, until tender, about 5 minute.
  • 5 return chicken to pan, and sprinkle with cumin, paprika, turmeric, cinnamon, nutmeg, salt, & pepper.
  • 6 add in potatoes, tomatoes, and 1-2 cups of broth (use enough broth to cover all the chicken and potatoes).
  • 7 cover and simmer over low heat for 25-30 minutes, stirring occasionally.
  • 8 add in lemon juice, lemon zest, capers olives and parsley and heat through. add in additional salt and pepper to taste, if desired (i didn't need additional s&p).
  • 9 serve immediately.

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