Chicken With Potato And Leek
Ingredients
2 Tbsp olive oil
3 cloves garlic, minced
2 Tbsp chopped fresh ginger root
2 tsp curry powder or to taste
½ tsp crushed, dried chilies
¼ tsp Allspice
¼ tsp Cinnamon
3 leeks, trimmed and chopped
3 potatoes, peeled and cut in 1" chunks
1 cup low sodium tomato sauce
2 cup low sodium chicken broth
3 cup Butternut squash, peeled and cubed
2 red peppers, diced
4 chicken breasts, boned
1 Tbsp olive oil
½ cup fresh cilantro/coriander, chopped
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Directions
Heat oil in large saucepan or Dutch oven. Add garlic,
ginger, spices and leeks. Cook a few minutes until tender.
Add potatoes, tomato sauce and chicken broth. Cook 10
minutes.
Add squash and peppers; cook 15 minutes or until vegetables
are tender. Lightly brush chicken breasts with oil. Grill
approximately 10 minutes on each side, or until juices run
clear.
Cut each chicken breast into 3 or 4 large pieces and add to
sauce. Reheat just before serving. Sprinkle with
cilantro/coriander.
Nutritional analysis per serving: Calories 247, Protein 18g,
Fat 7g, Calories From Fat 7%, Cholesterol 35mg,
Carbohydrates 31g, Fibre 6g, Sodium 82mg.
Makes 8 servings
Each serving equals 1/2 cup of fruit or vegetables
Source: Produce for Better Health/Prince Edward Island
Potato Board
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