Chicken thighs with apricot sauce:
This spicy-sweet main dish is delicious served with steamed couscous or quinoa, a super-nutritious ancient grain from south America.

1 pound boneless, skinless chicken thighs, trimmed of all visible fat
1/4 teaspoon ground cinnamon
Pinch of ground red pepper
1 teaspoon Canola oil
1 tablespoons defatted reduced-sodium chicken broth
1/3 cup apricot all-fruit spread
3 tablespoons lime juice
Pinch of ground allspice
1/4 teaspoon grated fresh ginger

Rinse the chicken and pat dry with paper towels. Lightly sprinkle with the cinnamon and pepper and set aside.
Coat a large no-stick skillet with no-stick spray. Add the oil and warm over medium high heat. Add the chicken and cook for 3 to 4 minutes, or until lightly browned on all sides.

Push the chicken to the side of the skillet. Add the broth, fruit spread, lime juice, allspice and ginger and mix well. Push the chicken back to the center of the skillet. Cover and cook, stirring occasionally, over medium heat for about 15 minutes, or until the chicken is no longer pink.

Makes 4 servings. Per Serving: 224 calories, 8.3 g. fat 17.3 g. protein, 62 mg. cholesterol. 63 mg. sodium.

Quinoa:

Farmed for centuries high in the Andes Mountains of Peru, quinoa (KEEN-wa) has only recently been introduced to North America. This high-protein grain can be used as a substitute for rice in pilafs and side dishes and as a base for stews.

Rinse quinoa with cold water before using to remove the natural, bitter-tasting coating. Prepare in the same way as you would rice, mixing 1 cup quinoa with 2 cups water.

Alternatively, toast quinoa briefly in a large, dry no-stick skillet before adding water.