casablanca chicken

Name: Casablanca Chicken
Prep time: 2 h
Cook time: 20 min
Yield: 4
Ingredients: 2 tablespoon(s) low-fat plain yogurt; 1/2 teaspoon(s) ground cumin; 1/2 teaspoon(s) ground cinnamon; 2 - chicken breast , skinless and boneless; 1 large eggplant; 1/4 cup(s) chicken broth, low salt low fat; 3 clove(s) garlic,finely minced; 3 large shallots,finely chopped; 12 - cherry tomatoes; 3/4 teaspoon(s) oregano, dried

(1 RATING)

46 Pinches

billy haze

Philadelphia, PA

Updated on Nov 15, 2012

Nutritional Breakdown (per serving without rice) Calories-175 Protein-28g Carbohydrates-5g Fat-3g Sodium-70mg Cholesterol 75mg

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prep time 2 Hr

cook time 20 Min

method ---

yield 4 serving(s)

Ingredients

2 tablespoons low-fat plain yogurt
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
2 - chicken breast , skinless and boneless
1 large eggplant
1/4 cup chicken broth, low salt low fat
3 cloves garlic,finely minced
3 large shallots,finely chopped
12 - cherry tomatoes
3/4 teaspoon oregano, dried

How To Make casablanca chicken

Step 1

Blend yogurt,cumin and cinnamon in a small bowl. Rub 1/2 yogurt mixture all over the chicken,cover with plastic wrap and marinate in refrigerator 2 hours or overnight.

Step 2

Prick eggplant skin,steam until tender.Peel and chop
Step 3

Spray a medium size skillet with no stick cooking spray.Add stock and saute garlic and shallots until soft.Add eggplant and stir 2 minutes.
Step 4

Remove from heat,add remaining yogurt mixture and blend well.Keep warm.
Step 5

In a different non stick skillet,Add chicken and cook 3 or 4 minutes on each side,constantly turning so as not to burn or stick. Add tomatoes,chicken and oregano to eggplant mixture Serve over brown rice
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