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Ingredientes
- 2 whl chicken legs - (abt 1 3/4 lbs)
- 4 c. chicken stock
- 1/4 c. minced lemon grass
- 8 ounce low-fat plain yogurt
- 2 tsp minced lime zest
- 2 tsp fresh lime juice
- 1 tsp curry pwdr
- 1/4 c. sliced green onions
- 1/4 c. diced red bell pepper
- 1/4 c. diced celery
- 2 Tbsp. minced cilantro plus
- 8 whl cilantro sprigs
- 1 tsp salt
- 4 piece nan
- 1/4 c. minced salted peanuts
- 1 x lime cut into wedges for garnish
Direcciones
- Place chicken legs, chicken stock and minced lemon grass in a medium saucepan. Bring the stock to a gentle simmer over low heat. Poach the chicken for 30 to 40 min till cooked through. Remove from the stock and cold. Remove the skin and bones and shred the meat into bite-sized pcs.
- While the chicken is cooking, stir together the yogurt, lime zest, lime juice and curry pwdr. Add in the green onions, red pepper, celery, minced cilantro and salt. Gently stir in the shredded chicken.
- Place the nan in a 350-degree oven on the rack and heat till hot but still flexible, 1 to 2 min. Don't allow it to crisp.
- Place each piece of nan on a plate and spoon one-half c. of chicken salad on top. Sprinkle with 1 Tbsp. minced peanuts and lay 2 sprigs cilantro on top, extending out the sides. Roll the nan around the filling.
- This recipe yields 4 servings.
- Comments: Nan bread is available at Indian restaurants and Indian markets and specialty stores including Trader Joe's.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 386g | |
| Recipe makes 4 servings | |
| Calories 195 | |
| Calories from Fat 99 | 51% |
| Total Fat 11.05g | 14% |
| Saturated Fat 4.37g | 17% |
| Trans Fat 0.04g | |
| Cholesterol 38mg | 13% |
| Sodium 1026mg | 43% |
| Potassium 536mg | 15% |
| Total Carbs 11.59g | 3% |
| Dietary Fiber 2.8g | 9% |
| Sugars 5.63g | 4% |
| Protein 13.28g | 21% |
