Cold Chicken with Lime Dressing
INGREDIENTS:
2 lb Chicken pieces
1 ts Olive oil
1 sm Onion; finely chopped
1 sm Clov garlic; chopped
2 ts Curry powder
1/2 c Chicken broth; or water
1 tb Lemon juice
1 ts Tomato paste
2 Dried apricots; chopped
1 Bay leaf
1/2 c Light mayonnaise
1/2 c Low-fat sour cream
1 bn Watercress
1/2 sm Sweet red pepper
2 lb Chicken pieces
1 ts Olive oil
1 sm Onion; finely chopped
1 sm Clov garlic; chopped
2 ts Curry powder
1/2 c Chicken broth; or water
1 tb Lemon juice
1 ts Tomato paste
2 Dried apricots; chopped
1 Bay leaf
1/2 c Light mayonnaise
1/2 c Low-fat sour cream
1 bn Watercress
1/2 sm Sweet red pepper
Cold Chicken with Fruit & Curry Mayonnaise (Coronation Chicken) --
British
Roast or poach chicken at least 8 hours ahead to allow it to thoroughly cool in refrigerator. Sauce: In small saucepan, heat oil over medium heat. Cook onion and garlic for 4 minutes or until tender. Stir in curry powder; cook and stir for 1 minute . Stir in broth, lemon juice, tomato paste, apricots, and bay leaf. Simmer for about 8 minutes or until apricots are soft. Discard bay leaf. In food processor, puree apricot mixture or mash with fork and press through sieve. Stir into mayonnaise and sour cream. Cut chicken into even pieces. Reserve about 3/4 cup sauce; mix remainder with chicken. Arrange chicken in center of serving dish. Coat with reserved sauce. Surround with watercress. Cut red pepper into thin slivers. Scatter over top. Serve cold or at room temperature.
Exchanges: Very Lean Meat Exchange --
4 Fat Exchange --
1/2 Starch Exchange ~-
Calories --
216 Total Fat --
7g Saturated Fat --
0g Cholesterol --
77mg Sodium --
249mg Potassium --
382mg Carbohydrate --
6g Protein --
30g
Recipe for Friday, 3/13/98
This week's recipes are from the cookbook World-Class Diabetic Cooking, featuring more than 200 great-tasting, exotic dishes from around the globe that are low in fat and calories. You can order a copy of this and many other cookbooks from our online bookstore or call 1-800-ADA-ORDER (1-800-232-6733).
British
Roast or poach chicken at least 8 hours ahead to allow it to thoroughly cool in refrigerator. Sauce: In small saucepan, heat oil over medium heat. Cook onion and garlic for 4 minutes or until tender. Stir in curry powder; cook and stir for 1 minute . Stir in broth, lemon juice, tomato paste, apricots, and bay leaf. Simmer for about 8 minutes or until apricots are soft. Discard bay leaf. In food processor, puree apricot mixture or mash with fork and press through sieve. Stir into mayonnaise and sour cream. Cut chicken into even pieces. Reserve about 3/4 cup sauce; mix remainder with chicken. Arrange chicken in center of serving dish. Coat with reserved sauce. Surround with watercress. Cut red pepper into thin slivers. Scatter over top. Serve cold or at room temperature.
Exchanges: Very Lean Meat Exchange --
4 Fat Exchange --
1/2 Starch Exchange ~-
Calories --
216 Total Fat --
7g Saturated Fat --
0g Cholesterol --
77mg Sodium --
249mg Potassium --
382mg Carbohydrate --
6g Protein --
30g
Recipe for Friday, 3/13/98
This week's recipes are from the cookbook World-Class Diabetic Cooking, featuring more than 200 great-tasting, exotic dishes from around the globe that are low in fat and calories. You can order a copy of this and many other cookbooks from our online bookstore or call 1-800-ADA-ORDER (1-800-232-6733).