Ingredients

2 lb. chicken pieces
1 tsp. olive oil
1 small onion, finely chopped
1 small clove garlic, chopped
2 tsp. curry powder
1/2 C. chicken broth, or water
1 Tbsp. lemon juice
1 tsp. tomato paste
2 dried apricots, chopped
1 bay leaf
1/2 C. light mayonnaise
1/2 C. low fat sour cream
1 bunch watercress
1/2 small sweet red pepper

Cooking Instructions

Roast or poach chicken at least 8 hours ahead, and allow to thoroughly cool in refrigerator. In small saucepan, heat oil over medium heat. Cook onion and garlic for 4 minutes, or until tender. Stir in curry powder. Cook and stir for 1 minute. Stir in broth, lemon juice, tomato paste, apricots, and bay leaf. Simmer for about 8 minutes, or until apricots are soft. Discard bay leaf. In food processor, puree apricot mixture, or mash with fork and press through sieve. Stir into mayonnaise and sour cream. Cut chicken into even pieces. Reserve about 3/4 C. sauce. Mix remainder with chicken. Arrange chicken in center of serving dish. Coat with reserved sauce. Surround with watercress. Cut red pepper into thin slivers. Scatter over top. Serve cold or at room temperature.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)