Oriental Glazed Chicken Thighs
 

The original inspiration for this recipe came from a brochure I picked up at a local meat counter years ago, from the provincial poultry marketing board. I had changed it to make it low fat, since I was doing "low fat" at the time :rolleyes: I've since lost the original recipe, but used my notes to make it higher fat, and de-carbed it quite a bit.

Hope you enjoy .. it's a quick recipe to cook, once all the ingredients are handy!

Oriental Glazed Chicken Thighs

- 9 large skinless chicken thighs (approx. 1 kg or 2 lbs)
- few dashes grd. cinnamon and black pepper
- 1½ Tbsp oil
- ½ cup low-calorie, no-sugar added apricot jam
- 2 tsp tamari soy sauce
- juice and grated rind from 1 large lime
- ¼ cup chicken broth or bouillon
- ¼ tsp each grd. coriander seed and powdered ginger
- few dashes cayenne pepper
- 1 tsp toasted sesame oil
- fresh green coriander (cilantro), chopped

~~~~~~~~~~

- sprinkle chicken pieces with cinnamon and pepper, turn to get all sides.
- heat oil in a large skillet, brown chicken pieces on both sides. Avoid crowding chicken pieces.
- stir together sugar-free jam, tamari, lime jce and rind, bouillon, grd coriander and powdered ginger. Pour over chicken in hot skillet, cover and cook over medium heat for about 15 - 20 minutes, turning halfway. Spoon sauce over chicken occasionally.
- remove thighs to warmed platter, keep covered while you turn up the heat to reduce the sauce and thicken it. Add cayenne and sesame oil to taste. Add artificial sweetener if desired.
- Pour over chicken and serve.


Total: 1108
Fat: 46g
Carbs: 40g
Fiber: 14g
ECC: 26g
Protein: 140g


per serving ... (counts 9 thighs per recipe, 1 thigh per serving plus 2 Tbsp sauce)

total calories: 123 cal
carbs: 2.85g per serve
fiber: 0.347g
ECC (net carbs): 2.4g

Doreen