Piquant Chicken with Lemon Rice with Peas
(makes 6 servings)
| refrigerated butter-flavored cooking spray |
| 1 | 3 1/2-pound (1680 g) frying chicken, cut into 10 pieces, skin removed and discarded |
| 1 | medium green bell pepper, seeded and diced |
| 2 | large cloves garlic, minced |
| 3 | sprigs fresh thyme or 1/2 teaspoon crushed dried |
| 2 to 2 1/2 | teaspoons (10 to 12.5 ml) curry powder |
| 1 | 14 1/2-ounce (435 g) can no-salt-added diced tomatoes |
| 1 | teaspoon (5 ml) celery flakes |
| 1 | packet sugar substitute that will retain sweetness during long cooking |
| 2 | teaspoons (10 ml) white wine vinegar |
| 2 | tablespoons (30 g) currants |
- Lightly coat a large nonstick skillet with cooking spray. Place over medium heat and add the chicken pieces. Sauté for 5 minutes per side, turning once.
- Put onion, bell pepper, and garlic in a 3 1/2-quart crockery slow cooker. Top with browned chicken pieces. Add thyme sprigs. In a bowl, combine curry powder, tomatoes, celery flakes, sugar substitute, and white wine vinegar. Pour over chicken pieces. Sprinkle with currants. Do not stir. Cover and cook on low for 6 to 8 hours or on high for 2 to 3 hours.
- Serve over rice.
| Per serving: | 226 calories (31% calories from fat), 29 g protein, 8 g total fat (2.1 g saturated fat), 9 g carbohydrates, 2 g dietary fiber, 84 mg cholesterol, 93 mg sodium |
| Diabetic exchanges: | 3 1/2 lean protein, 1/2 carbohydrate (2 vegetable) |
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