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