Malaysian Chicken
Ingredients
- 6 skinned chicken breast halves
- 1 cup chicken stock
- 1 cup tomato sauce
- 1/2 cup red wine vinegar
- 2 tablespoons burgundy wine
- 2 tablespoons frozen apple juice
- 2 teaspoons soy or tamari sauce
- 1 lemon, juiced
- 2 cloves garlic
- 2 teaspoons curry powder
- 2 teaspoons powdered ginger
- 2 teaspoons cardamom
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon dry mustard
- 1 cup yogurt
- 1 sliced orange
- 1/2 cup finely chopped parsley
- 1 1/2 cups cooked peas
Directions
Place the chicken pieces in a large bowl or pan. Place all remaining ingredients, except the yogurt,in a blender, and blend. Pour the mixture over the chicken, turning well to coat, Cover and marinate overnight in the refrigerator. About 1 hour before serving, transfer the chicken and marinade to a baking dish. Cover and bake at 350 degrees for 50 minutes, or until chicken is nearly done. Remove from the oven and spoon some of the chicken sauce into a small bowl. Allow sauce to cool slightly, then add the yogurt to the bowl and mix with the sauce. Pour the mixture over the chicken. Cover and return to the oven for 20 minutes, or until the chicken is tender. (The sauce may curdle slightly, but this will not affect the taste or quality of the dish.) Garnish with orange slices and parsley. Sprinkle 1 1/2 cups hot cooked peas over the chicken breasts just before serving 209 calories/serving
Note
really very good for a diet meal
Comments (0)
No comments yet.