Baked Lemon Curry Chicken
pbMakes 2 servings/b/p
h2Chef's Note/h2
pThis is one of the chicken recipes I recommend cooking with the skin on and bone in. You DON’T have to eat the skin but it adds moisture to the dish and “softens” the hot flavors of the curry. This works as well, maybe better with chicken leg quarters. My palate does not like very hot spices so I make this very mild. If You like it hotter, increase the curry powder in the recipe./p
h2Ingredients/h2
ul
li½ tsp. powdered or ground garlic/li
li2 tsp curry powder/li
liZest and juice of 1/2 lemon/li
li1/2 tsp Dijon mustard/li
lisalt and pepper to taste/li
li2 tbsp Chicken broth or stock/li
li1 tbsp vegetable oil/li
li1 tbsp butter, melted/li
li2 Chicken breast halves or leg quarters/li
/ul
h2Preparation/h2
ol
liCombine all ingredients in a bowl making sure to completely coat the chicken pieces. If you have the time do this the night before you cook the chicken./li
liPlace in a baking dish, skin side down and cover with foil./li
liBake in a preheated 350 ° oven for 20 minutes. Remove foil, turn the chicken skin side up and bake for 25-30 minutes more./li
liServe with “riced” cauliflower and a cool lettuce (like frisee) or a yogurt and cucumber salad./li
/ol
h2Nutritional Information/h2
p1g Net Carbohydrate per serving/p
piSource: a href="http://www.thedecadentdiabetic.com/"Ward Alper, The Decadent Diabetic/i/a/p
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