I'm dragging an old favorite out of my collection. Trying to make a couple of Mark's favorites for dinner on Monday and Tuesday. It's my last chance to cook for him for quite a while.
So; Monday's recipe:
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Yield: 4 servings (serving size: 1 cup chicken mixture, 3 polenta slices, 1 tablespoon yogurt, 1 tablespoon almonds, and 1 tablespoon cilantro)
2 tablespoons all-purpose flour
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1/2 teaspoon ground red pepper
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 pound skinned, boned chicken breast, cut into 1-inch pieces
2 teaspoons olive oil
3/4 cup low-salt chicken broth
1/3 cup raisins
1 teaspoon ground turmeric
1 (16-ounce) tube wild-mushroom polenta, cut crosswise into 12 slices
Cooking spray
1/4 cup plain fat-free yogurt
1/4 cup sliced almonds, toasted
1/4 cup chopped fresh cilantro
Combine the first 6 ingredients in a medium bowl; reserve 1 tablespoon flour mixture. Add chicken to flour mixture in bowl; toss gently to coat. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes, stirring frequently. Stir in broth, raisins, and turmeric; bring to a boil. Reduce heat; simmer 8 minutes or until slightly thick.
Preheat broiler. Place polenta slices on a baking sheet coated with cooking spray, and sprinkle with reserved 1 tablespoon flour mixture. Broil 8 minutes or until thoroughly heated. Serve chicken mixture over polenta; top with yogurt, and sprinkle with almonds and cilantro
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