Diabetic Indian Lemon Chicken

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> Diabetic Indian Lemon Chicken 2 pcs fresh ginger, peeled &coarsely chopped(1

> inch pieces)

> 2 clv garlic, peeled

> 1/4 c water vegetable cooking spray

> 1 T canola oil

> 4 boneless and skinless chicken thighs (4 oz each)

> 1/2 c chopped cilantro (fresh coriander)

> 1 jalapeno or serrano chile pepper, seeded and minced

> 1 1/2 t ground cumin

> 1/2 t coriander seed

> 1/4 t ground turmeric

> 1/2 t salt (optional)

> 1/4 c fresh lemon juice

> 1 t grated lemon zest

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> Put the ginger, garlic, and water in a food processor or blender.

> Process to a smooth paste. Set aside. Lightly coat a heavy

> nonstick skillet with cooking spray. Add oil and place over

> medium-high heat. Add chicken thighs in a single layer and brown

> on both sides, about 4 to 5 minutes per side. Transfer chicken

> pieces to a heated plate. To the skillet, add the cilantro,

> chile, cumin, coriander seed, turmeric, and salt (if using). Stir

> constantly until herbs and spices become fragrant, about 1 minute.

> Stir in reserved ginger paste, lemon juice, and lemon zest.

> Return thighs to the skillet and spoon sauce over the tops. Cover

> and simmer for 5 minutes. Turn chicken pieces over and simmer,

> covered, for another 5 minutes, until chicken is cooked through

> when tested with the tip of a knife. Transfer chicken pieces to a

> serving platter, spooning sauce over the top. Serve at once.

> Makes 4 servings.

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> Nutritional information: 185 calories, 8 g fat, 23 g protein,

> 4 g carbohydrates, 94mg cholesterol, 104 mg sodium, 1 g fiber.

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