Curried Chicken With Apples and Dried Cherries

• 8 ounces skinless, boneless chicken breast
• 2 teaspoons olive oil
• 8 ounces whole onion or 7 ounces ready-cut onion (1 2/3 cups)
• 4 ounces peeled carrots or 4 ounces sliced carrots
• 1 clove garlic
• 12 ounces apples
• 1 teaspoon cumin
• 1/2 teaspoon turmeric
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground coriander
• 3 tablespoons dried cherries
• 1/2 cup no-salt-added chicken stock
• 1 tablespoon white-wine vinegar
• 2 tablespoons low-fat sour cream
• 18 teaspoon salt
• Freshly ground black pepper to taste

1. Wash, dry and cut chicken into one-inch cubes.
2. Heat oil to very hot in a nonstick skillet, and saute chicken over medium-high heat until chicken browns on all sides; remove from pan, and set aside.
3. Chop onion and slice carrots, if whole, and mince garlic.
4. Saute them in the same pan until onion begins to soften.
5. Wash, core and dice apples.
6. Add apples to onion mixture, and stir; cook for about a minute.
7. Return chicken to pan; add cumin, turmeric, ginger and coriander, and stir well for a few seconds.
8. Add cherries, stock and vinegar, and mix well; bring to a boil, then reduce heat.
9. When ready to serve, remove from heat, and stir in sour cream.
10. Season with salt and pepper.

skinless, olive oil, onion, carrots, clove garlic, apples, cumin, turmeric, ground ginger, ground coriander, dried cherries, nosalt, whitewine vinegar, lowfat sour cream, salt, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/8160 (may not work)