Apricot Chicken with Garam Masala

Apricot Chicken with Garam Masala

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From: Diabetic Living Magazine

Garam masala, a premixed Indian curry spice blend, adds an authentic touch to an exotic chicken dish served over rice.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 2½ pounds skinless, boneless chicken thighs
  • 1 tablespoon vegetable oil
  • 4 medium carrots, bias-sliced ½ inch thick
  • 2 cups frozen small whole onions, thawed
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup chicken broth
  • ¼ cup low-sugar apricot spread
  • 2 tablespoons quick-cooking tapioca, crushed
  • 1 to 2 tablespoons Dijon-style mustard
  • ½ teaspoon garam masala
  • 4 cups hot cooked brown rice
  • ½ cup frozen peas, thawed
  • Shredded lemon peel (optional)
  • Cracked black pepper (optional)

Preparation

  • Prep

  • Ready In

  1. In an extra-large skillet, cook chicken, half at a time, in hot oil over medium-high heat until brown. (Add more oil, if necessary.) Drain off fat.
  2. In a 3- ½- or 4-quart slow cooker, combine carrots and onions. Top with chicken. Sprinkle chicken with salt and pepper. In a small bowl combine broth, apricot spread, tapioca, mustard, and garam masala. Pour over mixture in cooker.
  3. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3- ½ hours.
  4. In a medium bowl, stir together hot cooked rice and peas. Serve chicken and vegetables with rice mixture. Drizzle with some of the cooking juices. If desired, garnish with lemon peel and cracked pepper.

Nutrition information

  • Serving size: 5 ounces chicken + ⅓ cup vegetables and sauce
  • Per serving: 347 calories; 8 g fat(2 g sat); 4 g fiber; 35 g carbohydrates; 31 g protein; 28 mcg folate; 135 mg cholesterol; 6 g sugars; 5,311 IU vitamin A; 6 mg vitamin C; 52 mg calcium; 2 mg iron; 310 mg sodium; 496 mg potassium
  • Nutrition Bonus: Vitamin A (106% daily value)
  • Carbohydrate Servings:
  • Exchanges: 3½ lean protein, 1½ starch, 1½ vegetable

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