Aromatic-Herbed Chicken

Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 185
  • Calories from fat: 17%
  • Fat: 3.4g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 27.8g
  • Carbohydrate: 10.4g
  • Fiber: 0.0g
  • Cholesterol: 66mg
  • Iron: 0.0mg
  • Sodium: 284mg
  • Calcium: 0.0mg

Ingredients

  • 6 (4-ounce) skinned, boned chicken breast halves
  • 1/2 teaspoon salt
  • 1 teaspoon grated lemon rind
  • 2 tablespoons fresh lemon juice
  • Vegetable cooking spray
  • 2 cups finely chopped onion
  • 1 tablespoon minced garlic
  • 1 tablespoon peeled, grated gingerroot
  • 1 (3-inch) stick cinnamon
  • 1/2 teaspoon ground cardamom
  • 4 whole cloves
  • 2 teaspoons vegetable oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground red pepper
  • 1 (14 1/2-ounce) can no-salt-added stewed tomatoes
  • 2 tablespoons chopped fresh cilantro

Preparation

  1. Place chicken in a shallow dish; sprinkle with salt. Combine lemon rind and juice; drizzle lemon mixture over chicken. Cover and marinate in refrigerator 30 minutes.
  2. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion, and cook 4 to 5 minutes or until tender, stirring frequently. Add garlic and gingerroot; cook 2 minutes. Stir in cinnamon, cardamom, and cloves; cook 2 additional minutes. Remove from skillet; set aside.
  3. Coat skillet with cooking spray; add oil. Place over medium-high heat until hot. Add chicken, and cook 5 minutes; turn chicken, and sprinkle with cumin and next 3 ingredients. Cook 5 additional minutes or until golden. Add onion mixture and tomatoes; stir well. Cover, reduce heat, and simmer 25 minutes or until chicken is tender. Remove and discard cinnamon stick and whole cloves. Add cilantro the last 5 minutes of cooking.
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