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 375°F. 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. |