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Receta Parvine's Indian Lemon Chicken
by Keely Locke

Parvine's Indian Lemon Chicken

This is from Diabetic-Recipes.com.
It's low carb and very tasty!

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Indian
Tiempo para Cocinar: Raciónes: 4 Servings

Ingredientes

  • 2 1-inch (2.5 cm) pieces fresh ginger, peeled and coarsely chopped
  • 2 cloves garlic, peeled
  • 1/4 cup (60 ml) water
  • vegetable cooking spray
  • 1 tablespoon (15 ml) canola oil
  • 4 4-ounce (120 g) boneless and skinless chicken thighs
  • 1/2 cup (30 g) chopped cilantro (fresh coriander)
  • 1 jalapeño or serrano chile pepper, seeded and minced
  • 1 1/2 teaspoons (7.5 ml) ground cumin
  • 1/2 teaspoon (2.5 ml) coriander seed
  • 1/4 teaspoon (1.25 ml) ground turmeric
  • 1/2 teaspoon (2.5 ml) salt (optional)
  • 1/4 cup (60 ml) fresh lemon juice
  • 1 teaspoon (5 ml) grated lemon zest

Direcciones

  1. Put the ginger, garlic, and water in a food processor or blender.. Process to a smooth paste. Set aside.
  2. 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.
  3. 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 minutes. Stir in reserved ginger paste, lemon juice, and lemon zest.
  4. 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.
  5. Transfer chicken pieces to a serving platter, spooning sauce over the top. Serve at once