Georgia-style Country Captain Chicken
Makes: 4 Servings
Source: The New Family Cookbook for People with Diabetes
1 chicken, cut into 8 pieces, skin removed (about 3 pounds)
2 teaspoons curry powder
1/2 teaspoon salt
1/4 to 1/2 teaspoon cayenne pepper
1 tablespoon olive oil
1 medium onion, cut into thin wedges
2 cloves garlic, minced
1 large green bell pepper, cut into 1-inch pieces
1 (14-15 ounce) can diced tomatoes with juice
1/4 cup dried currants or raisins
1/2 teaspoon dried thyme
2 tablespoons sliced almonds
Sprinkle the chicken pieces with curry powder, salt and cayenne. Heat the oil in
a large non-stick skillet. Brown the chicken in oil on all sides, about
10 minutes. Remove and set aside.
Saute the onion and garlic in the same skillet for 3 minutes. Add the green
pepper, tomatoes with liquid, currants, and thyme. Bring to a boil. Return the
chicken to the skillet; reduce the heat. Cover and simmer until the chicken is
tender, about 15 minutes, spooning the juices over the chicken occasionally.
While the chicken is cooking, heat the almonds in a small skillet over medium
heat for about 3 minutes, until slightly browned and fragrant.
Sprinkle the dish with toasted almonds at serving time.
Nutritional Information Per Serving: (2 pieces, or 1/4 chicken)
Calories: 328, Fat: 13 g, Cholesterol: 93 mg, Sodium: 550 mg,
Carbohydrate: 20 g, Dietary Fiber: 3 g, Protein: 32 g
Diabetic Exchanges: 1 Starch, 1 Vegetable, 4 Lean Meat
Jenn B aka Mom2Sam and Tiny
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