The abundant sauce is perfect spooned over brown rice or lentils.

• 2 Tbsp. peanut oil
  
• 4 (6-ounce) skinless chicken breast halves, with ribs
  
• 1 1/2 cups finely chopped onion
  
• 3 garlic cloves, smashed
  
• 2 tsp. ground turmeric
  
• 1/8 tsp. ground cloves
  
• 4 vine-type tomatoes, diced, 4-5 cups
  
• 6 sprigs fresh thyme or 2 teaspoons dried
  
• 1 tsp. salt
  
• 1/8 tsp. ground black pepper
  
• 1 cup fat-free reduced sodium chicken broth
  
• 1/2 tsp. sugar, optional
  
• 1/4 cup chopped flat-leaf parsley
  
• 3 cups cooked brown basmati rice

In a deep, medium skillet heat oil over medium-high heat. Add chicken and brown pieces on all sides, 8-10 minutes, using tongs to turn as needed. Remove to plate. Add onions, garlic, turmeric, and cloves and cook until fragrant, 1-2 minutes.

Add broth, tomatoes, thyme, pepper salt and chicken. Simmer, turning chicken three times, until it is white all the way through when cut with a knife, about 20 minutes. The tomatoes should be soft and moist. If the sauce is too acid, mix in sugar. Stir in parsley.

To serve, divide chicken and sauce between four wide, shallow plates. Add rice.

Makes 4 servings

Per serving: 660 calories, 10 g total fat ( 2 g saturated fat), 48 g carbohydrate,
34 g protein, 4 g dietary fiber, 500 mg sodium

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Something Different is written by Dana Jacobi, author of 12 Best Foods Cookbook and contributor to AICR’s New American Plate Cookbook: Recipes for a Healthy Weight and a Healthy Life.