Rating
Published Feb 12th
Prep 5m Cook 25m Additional - Ready In 30m
Servings 2 servings Calories 526.4
A sumptuous dish with a Middle Eastern flair. The spicy aroma fills you with passionate thoughts. Serve over white rice or couscous. This chicken is also a perfect complement to falafel. The spices can be adjusted; I use much more cumin than I specified in the recipe.
Recipe Ingredients
- 2 tablespoons vegetable oil
- 2 skinless, boneless chicken breast halves - cut into cubes
- ½ cup sour cream
- ½ cup half-and-half cream
- 3 teaspoons ground cumin
- ½ teaspoon ground nutmeg
- ½ teaspoon ground allspice
- 1 teaspoon ground white pepper
- 1 (14.5 ounce) can stewed tomatoes
Cooking Directions
- 1 In a large skillet over medium heat, warm oil and cook chicken for 5 to 10 minutes or until no longer pink.
- 2 Turn heat to low. Add sour cream, half and half, cumin, nutmeg, allspice, and ground white pepper to skillet; simmer for about 5 minutes or until sauce is smooth. Do not allow mixture to boil.
- 3 Stir stewed tomatoes into the mixture and simmer over low heat for 10 minutes; serve.
Nutrition Facts
- Calories 526.4
- Carbohydrate 20.6 g
- Cholesterol 116.1 mg
- Fat 35.6 g
- Fiber 2.9 g
- Protein 33.5 g
- Saturated Fat 14.3 g
- Sodium 586.4 mg
- Sugar 7.6 g