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Add a photoThis is from Diabetic-Recipes.com.
It's low carb and very tasty!
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
- 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 minutes. 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
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 39g | |
| Recipe makes 4 servings | |
| Calories 42 | |
| Calories from Fat 33 | 79% |
| Total Fat 3.75g | 5% |
| Saturated Fat 0.28g | 1% |
| Trans Fat 0.01g | |
| Cholesterol 0mg | 0% |
| Sodium 303mg | 13% |
| Potassium 54mg | 2% |
| Total Carbs 2.47g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.44g | 0% |
| Protein 0.36g | 1% |
