Posts Tagged ‘chicken’

Sugar Detox Day 13: Easy Chicken with Apples, Onions, and Red Pepper

Sorry I’m a day behind with these posts! The last one will be tomorrow for my 14-day detox.

When I’m sugar detoxing, it helps cut my cravings if I have something sweet(ish) as part of my lunch or dinner. Then I don’t feel the need for dessert. And with so many different sweet fall apples out there, it’s the perfect time for this very simple recipe that takes next to no time at all.

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1. In a sauté pan, cook diced apple, diced onion, and diced red pepper until the onion is almost done.
2. Add shredded roast chicken breast and mix in well with other ingredients.  Cook until the chicken is heated through.

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That’s it! I found no need for salt in this recipe. I also found no need for any kind of sauce because the cooked apple, onion, and red pepper were so sweet and such a good combo, it felt like a complete dish all by itself. You could possibly throw some balsamic vinegar in there, but I like it best on its own.

Do you like to have fruit in your savory dishes? Do you find it helps cut your cravings?

Keep on living the wheat free life!

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African Chicken in Spicy Red Sauce – Dinner and Breakfast!

Last weekend I made an awesome Ethiopian recipe that I found on EthiopianRecipes.net. Here it is, quoted from that website:

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African Chicken in Spicy Red Sauce

Ingredients
Chicken
2 lbs boneless chicken breast
3 tablespoons fresh lemon juice (1 lemon)
3/4 teaspoon salt, divided
1 teaspoon olive oil
1 1/2 cups chopped onion (2 medium)
1 tablespoon minced garlic
1 tablespoon butter
1 tablespoon minced ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cardamom
1/2 cup dry red wine
1 (14 1/2 ounce) can chicken broth
1 (6 ounce) can tomato paste
2 tablespoons fresh cilantro
4 lemon wedge

Berbere (use 2 teaspoons)
2 tablespoons ground red pepper
1 tablespoon fresh ground black pepper
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves

Directions
Berbere:.
Combine all ingredients in a small bowl. Yields 1/4 cup. Serving size is 1 teaspoons.

Chicken:.
Place chicken in a shallow dish; drizzle with juice, and sprinkle with 1/2 tsp salt. Cover and marinate in refrigerator for 30 minutes.

Heat a large pot over medium heat. Add olive oil. Add onion and garlic; cook 5 minutes (do not brown), stirring frequently.

Add 2 tsp Berbere, remaining 1/4 tsp salt, butter, ginger, nutmeg, and cardamom, cook 1 minute.

Add wine, broth, and tomato paste; stir until well blended.

Add chicken mixture; bring to a boil.

Cover, reduce heat, and simmer 50 minutes or until chicken is tender, turning chicken occasionally.

Stir in cilantro. Serve with lemon wedges.

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Personally, I didn’t use cilantro, cardamom, or the lemon wedge garnish. I used canola oil instead of olive oil and fresh grated ginger instead of ground ginger for the Berbere. I also cut the amount of red pepper in half for the Berbere to make the dish more mild. It still had some spice, but leftover it was pretty darned spicy! I served it over Kasmati rice (Indian style Basmati – or so the label says :)) with salad on the side, and it turned out really great!

Then, there was so much sauce leftover (I made only 3 chicken breasts) that I used it for breakfast. I put a slice of Udi’s white sandwich bread on the bottom of the plate, put a couple of over easy eggs on top of the bread, and poured the warmed up sauce over the whole thing. DELICIOUS!!!!!

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