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