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Receta Mediterranean Chicken, Curry And Ginger Ale
by Global Cookbook

Mediterranean Chicken, Curry And Ginger Ale
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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

  1. Arrange chicken pcs "skin side up" in an oven-proof pan which crowds the chicken without overlap or possibly touching - "a close fit".
  2. Make a paste of the curry pwdr, mustard, and rich tasting peanut oil.
  3. Smear it on the chicken.
  4. 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.
  5. 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.
  6. 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.