Recipes by Mom |
Mom's Crunchy Orange Curry Chicken with Potatoes and Spinach Salad
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| This low fat chicken recipe is a perfect dish for those warm summer evenings. Quick and easy to make, this recipe sparkles and tantalises the taste buds while providing a nutritious, well-balanced meal. |
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Ingredients |
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- 1/2 cup unsweetened orange juice
- 2 tablespoons brown sugar
- 2 tablespoons liquid honey
- 1 tablespoons Dijon mustard
- 1 3/4 lb or 800 g boneless skinless chicken thighs
- 2 teaspoons curry powder
- 1/2 teaspoon pepper
- 1 teaspoon Mrs. Dash Table Blend
- 1 cup corn flake crumbs
- 20 – 24 baby potatoes or 4 large cut potatoes
- 1 tablespoon olive oil
- 1 teaspoon Mrs. Dash Original Seasoning
- Measuring cups and measuring spoons
- Mixing bowls
- Baking pan
- Knives and whisk
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Preparation |
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Crunchy Orange Curry Chicken |
Preheat oven to 350º F.
1. Combine orange juice, brown sugar, liquid honey and mustard in a small bowl.
2. Place unraveled thighs in a large shallow oven proof pan; spoon sauce evenly over chicken pieces. Sprinkle with spices and corn flake crumbs in that order.
3. Bake in hot oven for 50 minutes.
4. Wash potatoes, slice into bite size chunks and add to oven-proof cake pan. Drizzle with olive oil and toss until potatoes are well coated. Sprinkle with 1 teaspoon Mrs. Dash Original Seasoning. Place in oven beside chicken. When timer rings, everything is ready. Serves 4 – 6.
Spinach Salad
- 12 oz or 350 g pre-washed baby spinach
- 2 peeled oranges
Healthy Poppyseed Dressing
- 1/4 cup lowest fat mayonnaise
- 1/4 cup French vanilla yogurt (low-fat)
- 1/4 tsp poppy seeds
Salad and Dressing Preparation
1. Combine mayonnaise, yogurt, poppy seeds in a small bowl in that order; whisk until smooth.
2. Place clean spinach in salad bowl, slice orange wedges and toss into greens; set in fridge.
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Helpful Hints |
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| For a runnier poppyseed dressing whisk in a little 1% milk. |
© Copyright 2005, 2006 Richard von Kleist — Von Kleist Communications. All Rights Reserved. |
