GINGER CHICKEN WITH AVOCADO

Last update: July 4, 2009 - 11:40 AM

Serves 4.

Note: This recipe also could be made with turkey; cut a 1-pound turkey breast into 4 equal pieces and proceed as for chicken. The flavors of ginger and cumin give this dish an Indian flavor, which is why basmati rice is suggested. From "Eat Cheap But Eat Well," by Charles Mattocks.

• 1 tbsp. grated fresh ginger root

• 1 tsp. ground cumin

• 4 boneless, skinless chicken breast halves (about 1 lb. total)

• 1 tbsp. olive oil

• 1 (10.8-oz.) can chicken broth

• 1 avocado, peeled and diced

• 1/4 c. nonfat plain yogurt

• 1 tbsp. chopped fresh cilantro

• 2 tsp. lime juice

• 1 tsp. minced garlic

• 2 c. hot cooked rice (basmati is particularly good)

Directions

In a small bowl, mix together the ginger and cumin. Rub the chicken well on both sides with the mixture.

Heat the oil in a large skillet over medium heat until it shimmers. Add the chicken and cook until browned, 2 to 3 minutes per side. Add the chicken broth to the skillet, cover, and simmer until the chicken is cooked through, 10 to 15 minutes.

Meanwhile, with an electric mixer or blender, combine the avocado, yogurt, cilantro, lime juice and garlic; blend until smooth.

Serve the chicken on a bed of rice and spoon the avocado sauce over the top.