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Indian Lemon Chicken

Source of Recipe

Marla


List of Ingredients

Diabetic Indian Lemon Chicken

2 pcs fresh ginger, peeled & coarsely chopped(1 inch pieces)
2 clv garlic, peeled
1/4 c water vegetable cooking spray
1 T canola oil
4 boneless and skinless chicken thighs (4 oz each)
1/2 c chopped cilantro (fresh coriander)
1 jalapeno or serrano chile pepper, seeded and minced
1 1/2 t ground cumin
1/2 t coriander seed
1/4 t ground turmeric
1/2 t salt (optional)
1/4 c fresh lemon juice
1 t grated lemon zest




Recipe

Put the ginger, garlic, and water in a food processor or blender.
Process to a smooth paste. Set aside. Lightly coat a heavy
nonstick skillet with cooking spray. Add oil and place over
medium-high heat. Add chicken thighs in a single layer and brown
on both sides, about 4 to 5 minutes per side. Transfer chicken
pieces to a heated plate. To the skillet, add the cilantro,
chile, cumin, coriander seed, turmeric, and salt (if using). Stir
constantly until herbs and spices become fragrant, about 1 minute.
Stir in reserved ginger paste, lemon juice, and lemon zest.
Return thighs to the skillet and spoon sauce over the tops. Cover
and simmer for 5 minutes. Turn chicken pieces over and simmer,
covered, for another 5 minutes, until chicken is cooked through
when tested with the tip of a knife. Transfer chicken pieces to a
serving platter, spooning sauce over the top. Serve at once.
Makes 4 servings.

Nutritional information: 185 calories, 8 g fat, 23 g protein,
4 g carbohydrates, 94mg cholesterol, 104 mg sodium, 1 g fiber.