8 boneless, skinless chicken thighs (about 3 pounds), cut into 1-inch pieces
Herbed Yogurt:
1 cup plain yogurt
1 TBLS chopped basil
1 TBLS chopped mint
1 TBLS chopped parsley
1 TBLS lemon zest
¼ tsp salt
¼ tsp black pepper
Stew:
¼ cup flour
4 TBLS olive oil
1 bunch scallions, cut into ¼ inch pieces
3 carrots, peeled and sliced into ½ inch pieces
1 clove garlic, chopped
2 tsps ground coriander
1 tsp paprika
½ tsp salt
½ cup orange juice
2 ½ cups chicken stock
2 cans (15 oz) chickpeas, drained
1 can (14.5 oz) diced tomatoes and juices
1. In small bowl, combine all ingredients for Herbed Yogurt. Refrigerate to allow flavors to blend.
2. Place flour in plastic bag with zipper top. Add chicken; toss to coat.
3. In large pan with lid, warm oil over medium-high heat. Add chicken and sauté until browned, about 5 - 7 minutes. Remove chicken to a bowl and set aside.
4. In same pan, pour orange juice and chicken stock. Bring to a boil, scraping up any brown pieces from the bottom of the pan.
5. Add scallions, carrots, garlic, coriander, paprika and salt. Reduce heat to a simmer and cook, stirring occasionally, until carrots are crisp tender, about 10 - 15 minutes.
6. Add tomatoes and chicken, return to a simmer and cook until chicken is cooked through, about 15 minutes longer. Remove from heat.
7. To serve, spoon into bowls and top with dollop of Herbed Yogurt.
Nutrition Information, Per Serving:
650 calories; 29 g fat; 7 g saturated fat; 44 g carbohydrate; 53 g protein
Courtesy of National Chicken Council.