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Ingredientes
- 1/2 tsp curry pwdr
- 1/2 tsp dry mustard
- 1 tsp peanut oil
- 2 Tbsp. honey
- 1/4 c. fresh orange juice
- 1/2 c. ginger ale salt and pepper
- 1/4 tsp grated orange peel
- 8 x skinless chicken thighs
- 2 c. warm cooked rice
- 2 c. broccoli florets steamed
- 1 c. sliced carrots steamed
Direcciones
- Arrange chicken pcs "skin side up" in an oven-proof pan which crowds the chicken without overlap or possibly touching - "a close fit".
- Make a paste of the curry pwdr, mustard, and rich tasting peanut oil.
- Smear it on the chicken.
- Preheat the oven to 450F (Warm). Put chicken in the oven. Turn off the oven and let chicken sear-cook for about 15 min. Meanwhile, mix the sauce in a Pyrex measure or possibly bowl with a spout. Combine the other ingredients and stir well but not so much which you lose the carbonation.
- Set the oven to 325F (slow). Pour the sauce around the chicken pcs being careful not to wash away the curry paste. Place a sheet of foil loosely over the chicken (like a splatter screen which allows the steam to escape). Bake for about 1 hour and 30 min. Remove the foil for the last 30 min. The chicken will be falling off the bones. Sprinkle with additional curry pwdr if you like. Chicken only: 237 cals, 7g fat. with menu - basmati, vegetable medley : 402 cals, 8g fat.
- NOTES : We used to rub curry and mustard into the skin and pour the other ingredients in the pan. In this skinless version, a good approximation ofthe original flavors is to make a paste of the curry and mustard withpeanut oil and smear it on, then sear it in a warm oven.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 253g | |
| Recipe makes 4 servings | |
| Calories 364 | |
| Calories from Fat 138 | 38% |
| Total Fat 15.34g | 19% |
| Saturated Fat 4.24g | 17% |
| Trans Fat 0.2g | |
| Cholesterol 76mg | 25% |
| Sodium 106mg | 4% |
| Potassium 421mg | 12% |
| Total Carbs 37.29g | 10% |
| Dietary Fiber 2.0g | 7% |
| Sugars 11.8g | 8% |
| Protein 18.93g | 30% |
Comentarios
29 de Septiembre de 2015
This recipe is exciting. I think the ginger ale would compliment the curry nicely.Thanks for sharing.
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