Saturday, February 25, 2006
Point Count: Chicken Thighs with Squash, Yams, and Dried Apricots
Modified from Epicurious.com.
CHICKEN THIGHS WITH SQUASH, YAMS, AND DRIED APRICOTS
A hearty Moroccan-style one-dish meal.
2 teaspoons ground cumin - 0 pt.
1 teaspoon dried thyme - 0 pt.
8 skinless boneless chicken thighs - 15 pt.
1 tablespoon olive oil - 3 pt.
2 cups chopped onions - 0 pt.
3 garlic cloves, minced - 0 pt.
1 1/2 cups 1/2-inch cubes peeled butternut squash (about 12 ounces) - 1.5 pt.
1 1/2 cups 1/2-inch cubes peeled yams (about 12 ounces) - 4.5 pt.
1 cup dried apricot halves - 6 pt.
1 28-ounce can diced tomatoes in juice - 0 pt.
3 cardamom pods - 0 pt.
3 whole cloves - 0 pt.
Mix cumin and thyme in small bowl. Sprinkle chicken with spice mixture, then salt and pepper. Heat oil in large deep nonstick skillet over medium-high heat. Add onions; sauté until golden, about 5 minutes. Add garlic; stir 1 minute. Push onion mixture to side of skillet. Working in batches, add chicken and cook until beginning to brown, about 1 1/2 minutes per side. Transfer chicken to bowl after each batch. Return chicken to skillet. Scatter onion mixture, squash, yams, and apricots over chicken. Pour tomatoes with juices over; bring to boil. Stir in cardamom and cloves. Reduce heat to medium-low; cover and simmer until chicken and vegetables are tender, about 30 minutes. Uncover and simmer until juices are slightly reduced, about 3 minutes. Season with salt and pepper. Serve.
Makes 8 servings; at 30 points total, this is quite a bargain on points! Just a bit under 4 points/serving.
CHICKEN THIGHS WITH SQUASH, YAMS, AND DRIED APRICOTS
A hearty Moroccan-style one-dish meal.
2 teaspoons ground cumin - 0 pt.
1 teaspoon dried thyme - 0 pt.
8 skinless boneless chicken thighs - 15 pt.
1 tablespoon olive oil - 3 pt.
2 cups chopped onions - 0 pt.
3 garlic cloves, minced - 0 pt.
1 1/2 cups 1/2-inch cubes peeled butternut squash (about 12 ounces) - 1.5 pt.
1 1/2 cups 1/2-inch cubes peeled yams (about 12 ounces) - 4.5 pt.
1 cup dried apricot halves - 6 pt.
1 28-ounce can diced tomatoes in juice - 0 pt.
3 cardamom pods - 0 pt.
3 whole cloves - 0 pt.
Mix cumin and thyme in small bowl. Sprinkle chicken with spice mixture, then salt and pepper. Heat oil in large deep nonstick skillet over medium-high heat. Add onions; sauté until golden, about 5 minutes. Add garlic; stir 1 minute. Push onion mixture to side of skillet. Working in batches, add chicken and cook until beginning to brown, about 1 1/2 minutes per side. Transfer chicken to bowl after each batch. Return chicken to skillet. Scatter onion mixture, squash, yams, and apricots over chicken. Pour tomatoes with juices over; bring to boil. Stir in cardamom and cloves. Reduce heat to medium-low; cover and simmer until chicken and vegetables are tender, about 30 minutes. Uncover and simmer until juices are slightly reduced, about 3 minutes. Season with salt and pepper. Serve.
Makes 8 servings; at 30 points total, this is quite a bargain on points! Just a bit under 4 points/serving.
