Chicken with Leeks, Sweet Potatoes and Dates Serves 4 Preheat oven to 400°F (200°C) 4 chicken breasts or legs All-purpose flour for dusting 1 tbsp (15 mL) margarine 2 tsp (10 mL) crushed garlic 2 cups (500 mL) chopped leeks 2 cups (500 mL) chopped peeled sweet potatoes 1 1/2 cups(375 mL) chicken stock 1/2 cup (75 mL) white wine 1/2 tsp (2 mL) cinnamon 1/2 tsp (2 mL) ground ginger 1/2 cup (125 mL) chopped dates Dust chicken with flour. In nonstick skillet sprayed with nonstick vegetable spray, brown chicken on both sides, approximately 10 minutes. Place in baking dish. In the same skillet, melt margarine, sauté garlic, leeks and potatoes until softened, approximately 10 minutes, stirring constantly. Add chicken stock, wine, cinnamon and ginger; cover and simmer for 10 minutes. Stir in dates. Pour sauce over chicken; bake for 20 to 30 minutes, basting occasionally, or until chicken is no longer pink inside and juices run clear when chicken is pierced. Remove skin before eating. TIPS If leeks are unavailable, use the same measurement of sliced onions. Dried apricots or raisins can replace the dates, or use a combination. If using a food processor to chop the dates, oil the blade first to avoid sticking. To complete this meal, serve with a garden or spinach salad and low-fat dressing such as Herb Vinaigrette (page 156). Sweet potatoes ensure this recipes provides 240% for vitamin A and 59% DV for vitamin E. ANALYSIS PER SERVING 2 Starch 4 Vegetable 1 Lean Meat Calories -- 362 Carbohydrates -- 55g Fiber -- 7g Protein -- 22g Fat, total -- 5g Fat, saturated -- 1g Sodium -- 591mg Cholesterol -- 46mg Excerpted from The Best Diabetes Cookbook All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.
