Crock Marengo Chicken

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Per Serving: 287 Calories; 12g Fat; 31g Protein; 14g Carbohydrate; 4g Dietary Fiber; 54mg Cholesterol; 1984mg Sodium. Exchanges: 0 Grain (Starch); 4 Lean Meat; 1 Vegetable; 1/2 Fruit; 1/2 Fat.

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  • 4

Ingredients

  • 2 pounds skinless boneless chicken thigh meat, cut into 1-inch cubes
  • 1 tablespoon whole wheat flour (or use arrowroot flour if you want GF)
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 tablespoon olive oil
  • 1 1/4 cups water
  • 3/4 teaspoon curry powder
  • 1 cup celery, chopped
  • 1 onion, chopped
  • 6 pitted prunes
  • 12 pitted kalamata olives
  • 2 1/2 cups cauliflower, cut into flowerets, cooked and drained

Preparation

Step 1

Combine half the flour, salt and pepper; mix well. Sprinkle chicken with flour mixture. Reserve excess flour mixture.

Brown chicken, onions and celery in oil in a large skillet. Pour off fat. Add 1/4 cup water, and using a wire whisk, get all the stuff off the bottom. Stir in curry powder and bring to a boil. Throw this whole mixture into a crockpot and cook on low for 6 to 8 hours, depending on the age and temperature of your crockpot's low (so many variables with these things!).

When chicken is through cooking, combine reserved flour with remaining 1/4 cup water, mixing well. Transfer chicken mixture into a saucepan and bring to a boil. Stir the flour and water into the chicken mixture; add the prunes and olives and continue cooking for 3 minutes or until properly thickened, stirring occasionally. Add the cauliflower into chicken mixture and heat through.

LC SERVING SUGGESTIONS: Serve with sautéed spinach and a green salad.

SERVING SUGGESTIONS: Add steamed red potatoes to the above.

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