- 2 cut into half moons Onions
- 4 cloves diced Garlic
- 2 tbsp fresh Ginger minced
- 1 1/2 tsp Cinnamon
- 1 tsp ground Coriander
- 1/2 tsp Turmeric
- 1/2 tsp cracked Black pepper
- 2 large skinless Chicken breasts boneless
- 1 tbsp Canola oil
- 1/2 cup Pitted prunes
- 1 cup no salt added Chicken broth
- 2 sliced thinly Clementines
Mairlyn’s tip: Have all your ingredients ready to go before you start cooking, it will actually speed up the process.
1. Have the onions, garlic, and ginger prepped and ready to go.
2. In a small bowl whisk together: cinnamon, coriander, turmeric and cracked pepper and set aside.
3. On a separate clean cutting board, I use one especially for meat, slice the chicken into 8 equal pieces. Wash hands with soap and water. (Wash cutting board with soap and water. Let cutting board air dry)
4. Heat a large non-stick that has a lid on medium heat. Add oil and onion and sauté until the onions start to turn golden, about 3-4 minutes. Push the onions to the side and add the garlic, ginger and chicken. Brown the chicken on both sides.
9. Sprinkle the spice mixture over the top. And stir in well. Add prunes and then pour the chicken broth over top. Bring to the boil, cover and reduce heat to low and gently cook for 20-25 minutes, or unto the chicken is cooked through.
10. Remove chicken onto a clean plate, cover and set aside. Add clementines, return to the boil, reduce heat and cook for 3-6 minutes to reduce the liquids.
11. Add the chicken back into the sauce, stir to coat and serve.
Per Serving: 226 Calories, 6.4 g Total Fat, 0.8 g Saturated Fat, 0 Trans Fat,
73 mg Cholesterol, 62 mg Sodium, 17.7 g Carbohydrate, 3.3 g Fibre, 6.2 g Sugars, 0 g Added Sugars, 26.5 g Protein, 515 mg Potassium
Carbohydrate Choice: 1
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