Chicken with Apricots, Sweet Potatoes, & Prunes
Yield
6 servingsPrep
15 minCook
40 minReady
55 minIngredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
6 |
chicken breast halves, boneless, skinless
|
* | |
¾ | cup |
prunes
dried |
* |
½ | cup |
apricots
dried |
* |
1 | tablespoon |
olive oil
|
|
3 | tablespoons |
white vinegar
|
|
½ | cup |
vermouth
dry |
* |
2 | Garlic |
cloves
minced |
* |
1 ½ | tablespoons |
brown sugar
|
|
1 | tablespoon |
oregano
|
|
½ | teaspoon |
salt
|
|
2 | cups |
sweet potatoes, or yams
cut into 1/2 inch cubes |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
6 |
chicken breast halves, boneless, skinless
|
* | |
177 | ml |
prunes
dried |
* |
118 | ml |
apricots
dried |
* |
15 | ml |
olive oil
|
|
45 | ml |
white vinegar
|
|
118 | ml |
vermouth
dry |
* |
2 | Garlic |
cloves
minced |
* |
23 | ml |
brown sugar
|
|
15 | ml |
oregano
|
|
2.5 | ml |
salt
|
|
473 | ml |
sweet potatoes, or yams
cut into 1/2 inch cubes |
Directions
Place the chicken breasts in a medium bowl or casserole.
Combine the prunes, apricots, olive oil, vinegar, vermouth, garlic, brown sugar, oregano, and salt.
Pour over the chicken. Cover and marinate in the refrigerator for several hours or overnight.
When you are ready to bake the chicken, place the sweet potato cubes in a saucepan with water to cover.
Bring to a boil and boil gently for 3 minutes.
Drain and set aside.
Remove the chicken from the marinade.
Arrange the pieces in a shallow baking pan.
Spread the marinade over the chicken, cover with the sweet potatoes, and bake covered at 350℉ (180℃). for 30 to 45 minutes, until the chicken and sweet potatoes are fully cooked.
Per Serving: Calories: 323 Protein: 30 grams Carbs: 30 grams Sodium: 251 mg Fat: 5 grams (14% of calories) * Adapted from "Eater's Choice" by Ron and Nancy Goor * Published in: Nutrition Action Healthletter (CSPI) * Typed