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| General Category : Main Course |
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| Food Group : Nuts, Poultry-Chicken |
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| Preparation Method : Skillet |
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| Parsley is used almost as a vegetable in this tasty dish. Serve with plain rice, bulgur or rice pilaf. |
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Ingredients
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2 boneless skinless chicken breasts (or 6 thighs) |
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1/2 tsp (2 mL) ground cumin |
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1/4 tsp (1 mL) ground allspice |
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1 bunch curly parsley |
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3 tbsp (45 mL) pine nuts |
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2 tbsp (30 mL) lemon juice |
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Salt, pepper, cayenne pepper and extra-virgin olive oil |
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Preparation
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Slice chicken breast or thighs in half crosswise; cut into thin strips, then ½-inch (1 cm) cubes. In bowl, mix chicken with cumin, allspice and ¼ tsp (1 mL) each salt, pepper and cayenne; set aside.
Remove stems from parsley; chop leaves and set aside.
In skillet over medium-high heat, heat 2 tbsp (30 mL) oil; sauté pine nuts until just beginning to colour, about 30 seconds. Add chicken; sauté until just beginning to turn golden, 4 to 5 minutes. Stir in parsley and ½ tsp (2 mL) salt; when parsley is wilted, stir in lemon juice. Sauté for 30 seconds.
Makes 4 servings.
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Nutritional information
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Per serving: about 197 cal, 18 g pro, 12 g total fat (1 g sat. fat), 5 g carb, 3 g fibre, 39 mg chol, 493 mg sodium. % RDI: 6% calcium, 28% iron, 21% vit A, 83% vit C, 28% folate.
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Source
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Homemakers Magazine: April 2005
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