Tuesday, May 13, 2014

Potatoes And Leeks With Chicken

Potatoes and Leeks With Chicken
This is a heart healthy recipe I received from my local hospital in their bi-monthly magazine.  Serves 8
2 tablespoons olive oil
3 cloves garlic, minced
2 tablespoons chopped fresh ginger root
2 teaspoons curry powder, to taste
1/2 teaspoon crushed, dried chilis
1/4 teaspoon allspice
1/4 tespoon cinnamon
3 leeks, trimmed and chopped
3 potatoes, peeled and cut in 1 inch chunks
1 cup low sodium tomato sauce
2 cups low sodium chicken broth
3 cups butternut squash, peeled and cubed
2 red peppers diced
4 chicken breasts, boned
Heart oil in large saucepan or Dutch oven.  Add garlic, ginger, spices anad leeks.  Cook a few minutes until tender.  Add potatoes, tomato sauce and chicken broth.  Cook 10 minutes.  Add squash and peppers; cook 15 minutes or until vegetables are tender.
Lightly brush chicken breasts with oil.  Grill approximately 10 minutes on each side, or until juices run clear.  Cut each chicken breast into three or four large pieces and add to sauce.
Reheat just before serving.  Sprinkle with cilantro.

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