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Diabetic (alt.food.diabetic) This group is for the discussion of controlled-portion eating plans for the dietary management of diabetes. |
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REC: THAI THIGHS
Chicken thighs can be so cheap... I've served this to guests and they loved
it! It's great cold for a snack later as well. Thai Thighs 1 1/4 C plain yogurt 2 tsp finely chopped fresh ginger 1 1/2 tsp ground corriander 3 cloves garlic, peeled and minced Cayenne pepper to taste 1/4 C fresh lemon juice Grated lemon peel of 1 lemon 2 pounds chicken thighs Preheat oven to 350 degrees In large mixing bowl or big ziploc plastic bag, combine yogurt, ginger, corriander, garlic, cayenne, lemon juice and peel. Add the chicken thighs and turn to coat well. Marinate for at least an hour, but as much as 24 in the fridge. When ready to cook, remove the chicken from the mariande and place on a foil line baking sheet. Bake until cooked through, lightly brown, and bubbly, 25 to 30 minutes. Remove with a slotted spatula and discard juices. |
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REC: THAI THIGHS
Thanks, Jennifer. I'm on a Tandoori chicken high right now--making
every healthy-looking recipe I find, and this fits nicely with the Asian theme! I will make this tomorrow. We used to have a restaurant chain all over the area called Tandoori some years back, and I loved their chicken and various yogurt sauces. I keep trying to find recipes similar to theirs. pc |
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THAI THIGHS
What makes this recipe a real winner in my book, is to use LIMES instead of
the Lemon. The difference is phenomenal - a totally different taste and doesn't in any way detract from Jennifer's original recipe. Just my Tuppenceworth - and what I'm away to make for tonight! (Again! - we had it last night too) "Jennifer" > wrote in message hlink.net... > Chicken thighs can be so cheap... I've served this to guests and they > loved > it! It's great cold for a snack later as well. > > Thai Thighs > > 1 1/4 C plain yogurt > 2 tsp finely chopped fresh ginger > 1 1/2 tsp ground corriander > 3 cloves garlic, peeled and minced > Cayenne pepper to taste > 1/4 C fresh lemon juice > Grated lemon peel of 1 lemon > 2 pounds chicken thighs > > Preheat oven to 350 degrees > > In large mixing bowl or big ziploc plastic bag, combine yogurt, ginger, > corriander, garlic, cayenne, lemon juice and peel. Add the chicken thighs > and turn to coat well. Marinate for at least an hour, but as much as 24 > in > the fridge. > > When ready to cook, remove the chicken from the mariande and place on a > foil line baking sheet. Bake until cooked through, lightly brown, and > bubbly, 25 to 30 minutes. Remove with a slotted spatula and discard > juices. > |
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THAI THIGHS
"See Hear" > wrote in message ... > What makes this recipe a real winner in my book, is to use LIMES instead > of the Lemon. > The difference is phenomenal - a totally different taste and doesn't in > any way detract from Jennifer's original recipe. > Just my Tuppenceworth - and what I'm away to make for tonight! (Again! - > we had it last night too) As it happens, I had limes but not lemons when I put mine up to marinade for tomorrow night's supper : ) Nicky. -- A1c 10.5/5.4/<6 T2 DX 05/2004 1g Metformin, 100ug Thyroxine 95/74/72Kg |
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