| My friend gave this top low fat chicken | | | | Notes: |
| recipe and recommended me cooking it. This | | | | |
| dish is amazing! Not too spicy, not too | | | | Sumac is a purple, lemony spice used in North |
| bland, just right and perfectly complemented | | | | African and Middle Eastern cooking. From |
| by the bread and cooling yoghurt. I'm sure | | | | spice stores and selected delis. |
| you will definitely be serving this dish | | | | Ready-toasted pine nuts are available from |
| again. | | | | supermarkets. There is one more low fat |
| | | | chicken recipe that is really tasty. Do try |
| Ingredients of low fat chicken recipe #1 | | | | to cook it! |
| (serves 4): | | | | |
| | | | Ingredients of low fat chicken recipe #2 |
| 500g chicken fillet, cut into 2cm dice | | | | (serves 4): |
| | | | |
| 3 tbs (1/4 cup) flour, seasoned with salt and | | | | 2 zucchinis, cut into wedges |
| pepper | | | | |
| | | | 2 red onions, cut into wedges |
| 1/4 cup (60ml) olive oil | | | | |
| | | | 3 tomatoes, cut into wedges |
| 2 onions, sliced | | | | |
| | | | 1/4 cup pitted black olives |
| 2 tsp ground cinnamon | | | | |
| | | | 1/4 cup (60ml) olive oil |
| 1/4 tsp ground cloves | | | | |
| | | | 4 x 180g thick skinless white fish fillets |
| 2 tsp sumac | | | | (such as ling) |
| | | | |
| 3 tbs (1/4 cup) sultanas | | | | 1 small garlic clove, crushed |
| | | | |
| 1 cup (250ml) chicken stock | | | | 1 tbs lemon juice |
| | | | |
| 50g toasted pine nuts* | | | | 1 tbs Dijon mustard |
| | | | |
| 3 tbs (1/4 cup) chopped fresh coriander | | | | 1/2 cup roughly chopped flat-leaf parsley |
| | | | |
| Juice of 1 lemon, plus wedges to serve | | | | Methods of low fat chicken recipe #2: |
| | | | |
| Couscous, Greek yoghurt and Lebanese bread, | | | | |
| to serve | | | | |
| | | | 1. Preheat the oven to 200°C. |
| Methods of low fat chicken recipe #1: | | | | |
| | | | 2. Toss the zucchini, onion, tomato and |
| | | | olives with 1 tablespoon of the oil in a |
| | | | baking dish. |
| 1. Toss chicken in the flour. Heat 2 | | | | |
| tablespoons oil in a large fry pan over high | | | | 3. Brush another tablespoon of oil over the |
| heat until hot, then cook chicken in batches | | | | fish and place on the vegetables. Place in |
| until golden and set aside. | | | | the oven and bake for 25-30 minutes until |
| | | | cooked through. |
| 2. Heat remaining oil in pan. Add onions, | | | | |
| reduce heat to medium and cook for 10 | | | | 4. Whisk together the garlic, lemon juice, |
| minutes, stirring, until golden and softened. | | | | mustard and remaining oil to make a dressing. |
| Return chicken to pan with spices, sultanas | | | | |
| and stock. Reduce heat to low and cook for 5 | | | | 5. Divide the cooked vegetables among plates |
| minutes until heated through and thickened | | | | and top each with a piece of fish. |
| slightly. Stir in pine nuts, coriander and | | | | |
| lemon juice. Serve with couscous, yoghurt, | | | | 6. Drizzle the fish with the dressing and |
| bread and lemon. | | | | scatter with chopped parsley. |
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