Yield: 4 servings
Ingredients :
1/2 cup plain low-fat yogurt
1 tablespoon tomato paste
2 green onions, coarsely chopped
2 cloves garlic, quartered
1 piece (1-inch) peeled ginger root, coarsely chopped (or 1 teaspoon ground ginger)
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
4 chicken breasts (bone-in)
2 tablespoons chopped fresh coriander or parsley
Directions :
1. Preheat barbecue grill or oven to 350 degrees F.
2. In a food processor, combine yogurt, tomato paste, green onions, garlic, ginger, cumin, coriander, salt and cayenne pepper; puree until smooth.
3. Arrange chicken in a shallow dish; coat with yogurt mixture. Cover and refrigerate for 1 hour or up to 1 day ahead. Remove from refrigerator 30 minutes before cooking.
4. Place chicken skin-side down on greased grill over medium-high heat; cook for 15 minutes. Brush with marinade; turn and cook for 10 to 15 minutes longer until golden and juices run clear. (Or place chicken on rack set on baking sheet; roast, basting after 30 minutes with marinade, for
50 to 55 minutes or until juices run clear.)
5. Serve garnished with chopped coriander.
Ingredients :
1/2 cup plain low-fat yogurt
1 tablespoon tomato paste
2 green onions, coarsely chopped
2 cloves garlic, quartered
1 piece (1-inch) peeled ginger root, coarsely chopped (or 1 teaspoon ground ginger)
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
4 chicken breasts (bone-in)
2 tablespoons chopped fresh coriander or parsley
Directions :
1. Preheat barbecue grill or oven to 350 degrees F.
2. In a food processor, combine yogurt, tomato paste, green onions, garlic, ginger, cumin, coriander, salt and cayenne pepper; puree until smooth.
3. Arrange chicken in a shallow dish; coat with yogurt mixture. Cover and refrigerate for 1 hour or up to 1 day ahead. Remove from refrigerator 30 minutes before cooking.
4. Place chicken skin-side down on greased grill over medium-high heat; cook for 15 minutes. Brush with marinade; turn and cook for 10 to 15 minutes longer until golden and juices run clear. (Or place chicken on rack set on baking sheet; roast, basting after 30 minutes with marinade, for
50 to 55 minutes or until juices run clear.)
5. Serve garnished with chopped coriander.
Nutritional Information Per Serving (1 piece of chicken):
Calories: 133,
Fat: 2 g,
Carbohydrate: 4 g,
Fiber: 0 g,
Protein: 24 g,
Sodium: 300 mg,
Cholesterol: 59 mg
Diabetic Exchanges:
1/4 Low-Fat Milk, 3 Very Lean Meat
Source: "America's Everyday Diabetes Cookbook" via the Diabetic Gourmet Daily Recipe Mailer
