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Ingredientes
- 1/2 c. Golden brown Raisins
- 1 1/3 Tbsp. Vegetable Oil Note 1
- 6 med Skinless Boneless Chicken Breast Halves
- 6 med Skinless Chicken Thighs Salt And Pepper
- 1 lrg White Onions Halved Lengthwise - Thin Slice Crosswise
- 1 1/2 sm Lemons Skinned Thinly Sliced Crosswise
- 1/4 tsp Grnd Cumin
- 2 c. Nonfat Veg Chicken Broth, Low Sod Note 2
Direcciones
- Note 1: Original recipe used 2 Tbsp oil. I cut it back.
- Note 2: Original recipe used regular or possibly low sodium chicken broth
- In a small bowl, soak the raisins in 1/2 C hot water till softened, about 20 minutes; drain the raisins.
- Heat 2 tsp of the oil in a large nonstick skillet. Season the chicken on both sides with salt and pepper and add in the breasts to the skillet. Cook over moderately high heat till golden brown on the bottom, about 5 minutes. Turn the breasts and cook till golden brown, about 4 minutes longer; transfer to a plate.
- Heat the remaining 1 tsp oil in the skillet and repeat the process with the thighs.
- Heat the remaining 1 tsp oil in skillet. Add in the onion and saute/fry over moderately high heat till translucent/soft, about 6 minutes. Transfer to a bowl.
- Arrange the thighs in the middle of the skillet and the breasts around the sides. Slip the lemon slices, sauteed onion and raisins between the chicken pcs and sprinkle with the cumin. Pour the chicken stock into the skillet and bring to a simmer over moderately high heat. Cover and simmer till the breasts are cooked through, about 10 minutes. Transfer the breasts to a large deep platter and cover with foil. Continue simmering the thighs, turning once, till cooked through, about 10 minutes longer. Add in to the platter and surround with the lemon slices. Pour the sauce over the chicken and serve.
- Make ahead. The cooked chicken can be refrigerated overnight. Rewarm in a 325F oven.
- This was very good. I would even make it for company.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 101g | |
| Recipe makes 10 servings | |
| Calories 66 | |
| Calories from Fat 4 | 6% |
| Total Fat 0.47g | 1% |
| Saturated Fat 0.13g | 1% |
| Trans Fat 0.01g | |
| Cholesterol 16mg | 5% |
| Sodium 94mg | 4% |
| Potassium 197mg | 6% |
| Total Carbs 8.46g | 2% |
| Dietary Fiber 0.9g | 3% |
| Sugars 5.57g | 4% |
| Protein 7.36g | 12% |
