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