Recipe: Fruited Chicken Curry Stew

Fruited Chicken Curry Stew
Source: WW 1-2-3 Success Recipe Collection
Servings: 4

1 lb. skinless boneless chicken breasts -- diced
2 tablespoon. flour
3/4 teaspoon. salt
4 teaspoon. olive oil
1 onion -- sliced
3 garlic cloves -- chopped
1 1/2 teaspoon. curry powder
1 1/2 cup. chicken broth
18 dried apricot halves -- halved
12 prunes -- halved
1/4 teaspoon. pepper
2 tablespoon. chopped parsley
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Couscous

In plastic bag combine chicken, flour and 1/2 teaspoon salt, shake until chicken is coated. Heat 2 teaspoons oil in skillet and brown chicken. Transfer to a plate.

Heat remaining oil in same skillet. Saute onion and garlic til soft. Stir in the curry, stir til fragrant, about 1 minute. Stir in chicken, then add broth, apricots, prunes, pepper, and rest of salt. Reduce heat and cook until chicken is heated through, about 20 minutes. Serve on a bed of couscous, top with chopped parsley.