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  • Parvine's Indian Lemon Chicken

    1 vote
    Parvine's Indian Lemon Chicken
    Prep time:
    Cook time:
    Servings: 4 Servings
    by Keely Locke
    6 recipes
    		 >
    This is from Diabetic-Recipes.com. It's low carb and very tasty!

    Ingredients

    • 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

    Directions

    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

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