Wednesday, June 23, 2010

Sizzling Sweet & Tangy Chicken

4-6 chicken thighs/drummies, skinless ($2.45)
1/2 C. plump golden raisins ($.35)
2 T. lemon juice concentrate ($.05)
1 T. molasses ($.10)
1 C. chicken broth ($.25)
1 chicken bouillion cube ($.08)
1/4 C. orange juice ($.10)
1/2 tsp. oregano ($.05)
2 cloves garlic ($.10)
1 small yellow dry onion ($.05)
1 red bell pepper ($.28)
1 T. veggie oil ($.10)
salt and pepper to taste ($.05)

Mince onion, garlic, and bell pepper (after removeing stem and seeds), add to a large non-stick skillet with oil over medium heat. Cook until onions are carmelized. Add chicken to pan, browning each side. Remove chicken from pan.

Whisk together lemon juice, molasses, chicken broth, orange juice, oregano. Add to skillet with the carmelized onions. Add chicken bouillon and bring to a simmer. Add chicken and raisins once the mixture has reached a simmer and cook over medium-low until chicken is fully cooked and juices run clear, about 12-16 minutes.

Top with cilantro, if desired.

Serve over brown rice.

Yields = 4 servings
Cost: $4.01
Cost per serving: $1.00

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