Email to Phyllis_ aka_ Filus      

CORIANDER CHICKEN WITH ORANGE

Source of Recipe

Great Healthy Food - Diabetes - by Azmina Govindji - e-mail
WARNING: Maximum Fat Levels
You can lower the fat levels by using chicken breasts instead of the thighs.

CORIANDER CHICKEN WITH ORANGE

Exchanges
Yield: 4 servings

- 1/2 cup currants
- 7/8 cup unsweetened orange juice
- 1 tablespoon olive oil
- 4 large chicken thighs, skinned
- 1 large red onion, quartered and thickly sliced
- 4 whole garlic cloves, peeled
- 1 teaspoon coriander seeds, freshly crushed
- 2 medium red chili peppers, seeded and finely chopped
- 2 cinnamon sticks
- 1/3 cup whole blanched almonds
- 2 large oranges, peeled and white pith removed, roughly chopped
- 1-1/4 cups chicken stock
- Sprigs of fresh mint, tied

Soak the currants overnight in half the orange juice, or for at least 1 hour.

Preheat the oven to 400ºF. Heat the olive oil in a shallow, non-stick casserole dish and saute the chicken for 2 minutes. Add the onions, garlic and coriander. Cook until the onions are soft and starting to brown.

Add the chili peppers, cinnamon sticks, almonds, currants, the remaining orange juice, chopped oranges, chicken stock and mint.

Bring to a boil, then transfer the casserole to the oven. Cook uncovered for 40 minutes. Discard the mint and cinnamon sticks and serve.

One serving (1/4 of recipe) equals: Calories: 297, Carbohydrate: 26 g, Protein: 18 g, Fiber: 4 g, Fat: 15 g, Cholesterol: 52 mg, Sodium: 238 mg ++++ Exchanges: 1 Fruit, 1 Vegetable, 2-1/2 Lean Meat, 1-1/2 Fat ++++ WWP: 6