Mediterranean Chicken and Raisins
A high protein, low calorie chicken, chickpea, and raisin dinner
Equipment
- 1 9x13" casserole dish
- 1 Frying Pan
Ingredients
- 1½ lb Chicken Breast boneless skinless
- ⅓ cup Raisins
- ½ cup Green olives no pits
- ½ cup Dried Chickpeas
- 1½ Inches Ginger root fresh
- 1 Onion Yellow or Sweet
- 3 Carrots
- 2 tbsp Minced Garlic
- 1 cup Dry White Wine
- 1 cup Chicken Broth
- 1 tbsp Canola Oil
- ½ tbsp Olive Oil
Instructions
- Pressure cook 1/2 cup chickpeas with 2 cups water for 40 mins high pressure, natural pressure release for 10-20 mins.
- Slice the chicken breasts into filets.
- Heat a skillet with canola oil until hot. Sear each chicken breast filet for 2-4 minutes per side, or until each side is golden. Remove the chicken to a plate, cover with foil, and set aside. You can also just put the chicken in the microwave.
- To the same skillet, add approximately ½ tbsp of olive oil and fry onion, ginger, and carrots for 3-5 minutes, then add garlic. Fry 1 more minute.
- Add 1 cup wine, 1 cup broth, and 1 cup water. Bring to a boil then simmer while assembling casserole
- Layer chickpeas, olives, and raisins in the bottom of a 9x13 casserole dish. Top vegetables with seared chicken, pouring any remaining chicken juices into the dishNow pour over the vegetable/liquid mixture and spread vegetables evenly in the pan. Lay oregano over top, then bake uncovered in a 425 oven for 20-30 minutes
