Good Food For Hungry Men

One thing that my hubby and brother in law love to do is spend time doing things outside. Another thing they both have in common is the ability to eat. They each have their favorite but I can easily say that whatever they are eating will not last long. This recipe from Cooking.com could easily put a smile on their faces.

For the Stew:


1 cup julienned carrots

1 cup thinly sliced onion

2 garlic cloves, minced

2 teaspoons olive oil or canola oil

1 pound boneless skinless chicken breasts, cut into 1-inch cubes

1 tablespoon all-purpose flour

1/4 cup water

3 tablespoons white wine or chicken broth

1 cup (8 ounces) fat-free plain yogurt

1 cup fresh or frozen peas

1/4 teaspoon each curry powder, salt, pepper, ground cumin and ginger



For the Biscuits:

1 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

4 1/2 teaspoons cold butter or stick margarine

1/2 cup fat-free plain yogurt

1 1/2 teaspoons dried parsley flakes







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DIRECTIONS In a large nonstick skillet, saute the carrots, onion and garlic in oil until tender. Add chicken; cook and stir for 5 minutes. Combine the flour, water and wine or broth until smooth; add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in yogurt, peas and seasonings. Transfer to a shallow 1-1/2-qt. baking dish coated with nonstick cooking spray; keep warm.





For biscuits, combine flour, baking powder, baking soda and salt in a bowl. Cut in butter until crumbly. Stir in yogurt and parsley. Drop eight mounds over warm chicken mixture. Bake, uncovered, at 350 degrees F for 25-35 minutes or until biscuits are golden brown and stew bubbles around the edges.

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