Apple-Ginger Chicken

>> Lunes, Marso 21, 2011

Apple-Ginger Chicken
Coriander, cumin and mustard seed give this quick and healthy chicken dish bright Indian flavors.

2 cloves garlic, finely chopped
1 tablespoon all-purpose flour
1 tablespoon finely chopped fresh ginger
1 1/2 teaspoons canola oil, divided
1 teaspoon ground coriander
1 tart apple, such as Granny Smith, cored and cut into thin wedges
1 teaspoon ground cumin
3/4 cup reduced-sodium chicken broth
1 teaspoon whole yellow mustard seeds Salt, to taste
1 pound boneless, skinless chicken breasts, trimmed and cut into 1/4-inch-thick slices 1 tablespoon chopped fresh cilantro, or parsley

Yield: 4 Servings
1. Stir together garlic, ginger, coriander, cumin and mustard seeds in a small bowl; set aside.
2. Toss chicken with flour in a medium bowl until evenly coated. Heat 1 teaspoon of the oil in a large nonstick skillet or wok over medium-high heat. Add the chicken and saute until well-browned on all sides, 4 to 6 minutes. Transfer the chicken to a plate with a slotted spoon and set aside.
3. Add the remaining 1/2 teaspoon oil and apple to the pan. Reduce heat to medium and cook, stirring, until apples are lightly browned, about 3 minutes. Reduce heat to medium-low and add the reserved spice mixture. Stir until the apples are tender and the garlic is fragrant, 2 to 3 minutes. Add broth and the reserved chicken; increase heat to medium-high. Bring the mixture to a simmer and cook until the sauce is slightly thickened and the chicken is no longer pink inside, 2 to 3 minutes. Season with salt. Transfer to a serving dish and sprinkle with cilantro (or parsley).

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