6 broiler-fryer chicken
breast halves, skinned and boned
1/4 cup light rum
1 tablespoon soy sauce
1 tablespoon packed dark brown sugar
1/2 teaspoon minced fresh ginger
1/8 teaspoon ground cloves
1 garlic clove, minced
1 tablespoon canola oil
1/4 cup, plus 2 tablespoons sliced green onion
1 pound sweet potatoes, peeled, cut in 1 1/2 inch cubes
2 cups okra, cut in 1-1/2 inch pieces
2 medium tart apples, cored and cut in 1/2 inch rings
1 (14-ounce) can low sodium chicken broth
1 1/2 teaspoons cornstarch
2 teaspoons water
1/8 teaspoon ground black pepper
2 tablespoons fresh lime juice
Lime slices
In shallow glass baking
dish, place chicken in single layer.
In small bowl, make marinade
by mixing together rum, soy sauce, brown sugar, ginger, cloves
and garlic. Pour over chicken, cover and chill 30 minutes.
Remove chicken from marinade
and dish. Reserve marinade.
In electric skillet (or
large frypan), place oil and heat to medium temperature. Add
chicken and cook about 8 minutes or until brown on all sides.
Add 1/4 cup green onion,
sweet potatoes, okra, apple rings, chicken broth and reserved
marinade. Cover; reduce heat and simmer about 30 minutes or until
vegetables are tender and fork can be inserted in chicken with
ease. Remove chicken and vegetables to serving platter; keep
warm.
Increase heat to high
temperature and bring liquid in frypan to a boil, stirring until
liquid is reduced by about 1/3.
In small cup, place cornstarch;
add water and stir until smooth. Add to frypan and cook, stirring,
1 minute, or until liquid has thickened. Stir in pepper and lime
juice. Spoon sauce over chicken and vegetables. Sprinkle with
remaining 2 tablespoons green onion and garnish with lime slices.
Serve over couscous with raisins, if desired.
Makes 6 servings.
Recipe provided courtesy
of the National Chicken Council. Used with permission.
