Bombay Chicken with Apricots

Amount

  Measure

  Ingredient -- Preparation Method

--------

  ------------

  --------------------------------

3

  pounds

  skinless chicken breasts or whole chicken cut up

1

  cup

  long-grain rice

2

  cups

  water

6

  ounces

  dried apricots -- diced

1

  tablespoon

  homemade curry powder -- see recipe

1/2

  teaspoon

  smoked paprika

1

  small

  red onion -- chopped

1

  tablespoon

  olive oil

2

  tablespoons

  unsalted butter -- softened

Heat oven to 375F.

Add oil to skillet and heat to medium. Add onion and cooked until softened.

In a 9x13 inch pan mix rice, onions, and apricots together. Pour water over the rice mixture.

Mix butter, paprika, and curry powder together. Coat the chicken with the mixture.

Place chicken on top of rice.

Cover and bake for 1 hour or until chicken is cooked through.

NOTES : You can use regular paprika and store bought curry powder.

Makes 6 servings.
Per Serving: 447 Calories; 9g Fat (18.1% calories from fat); 46g Protein; 45g Carbohydrate; 4g Dietary Fiber; 116mg Cholesterol; 127mg Sodium. Exchanges: 1 1/2 Grain (Starch); 6 Lean Meat; 1/2 Vegetable; 1 Fruit; 1 Fat.

Return to Poultry