February 20, 2010 in Uncategorized
In keeping with my effort to provide Max with tasty yet fat free food ….. not laden with carbs, I came up with this creation. It’s known as Mr Smiths chicken in the Tripepi household. I use fat free plain yoghurt and get the sweetness from using xylitol. This ticks all Max’s boxes, it’s packed full of flavour, sweet and juicey meat on the bone (he loooves to chew on them bones), all the skin is removed from the chicken and can be made in huge quantities. Once, cooked for dinner I box and refrigerate a whole lot for the next day and leave some in the fridge for when he gets home from “clubbing and partying” with mates … apparently it’s “The Bomb Mum” for soaking up too much alcohol. I am also posting this recipe specially for our fellow blogger known as “Less Of Me” – i sent her this recipe and promised to make it and post it for her. Here you go darling, you are a Superstar for sticking at it and pretty soon you shall be known as “The Best Of Me”. This will fit right in with your regime angel and i hope you enjoy it. Lotsa love Jan xxx
1 large tray of chicken thighs – about 25
1L tub of fat free plain yoghurt
2 tsp coriander
2 tsp cumin
2 tsp mustard seeds
2 tsp curry powder
1 tsp of tumeric
1 dessert spoon of chopped garlic
1 dessert spoon of chopped ginger
2 onions chopped finely
1 tsp dried red chilli flakes
4 dessert spoons of xylitol
handfull of curry leaves
the juice of 4 lemons
Combine all of the above in a large bowl
remove the thigh skins and drown them in the yoghurt marinade
leave this in the fridge to marinate all day ( i do this before work and leave it all day)
Remove the chicken thighs from the marinade and bung the whole lot into a roasting pan
and bake uncovered in your oven at about 180 degrees for 20 minutes.
In a pan on the top of the stove – reduce the marinade down by half ,
this results in a sweet and spicy yoghurt sauce which
you spoon over the thighs when serving.
4 peeled carrots cut into thin strips on a mondoline (small julienne)
4 peeled large zucchini cut into thin strips on a mondoline (small julienne)
1 clove garlic crushed
1 tsp whole cumin seeds
salt and pepper
2 tsp of olive oil
some chicken stock – about 1/2 a cup
In a frying pan – heat the oil and fry the crushed garlic and cumin seeds lightly
add the carrots first as they require a little more time than the zucchini
and give them a good stir fry for about 3 minutes
then add the zucchini salt (not too much as u r using chicken stock which is salty) and pepper and chicken stock
and cook until tender and the stock has evapourated.
Serve your spicey chicken thighs on a bed of the Veg Spaghetti with
a generous splash of the reduces
sweet and spicey curry sauce.
If you are not dieting – you could use full fat yoghurt and brown sugar or honey to sweeten the sauce.