Chicken with Pink Grapefruit Recipe

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Chicken with Pink Grapefruit Recipe

(Chicken with contrasting flavors of cool pink grapefruit and hot peppercorns

and it lowers the fat content)

Ingredients:  Serves 4

1 tablespoon olive oil

1 clove garlic, peeled and halved

8 chicken thighs, each about 3 oz (85 g), skinned

pint (150 ml) chicken stock

1 whole pink grapefruit and juice of another

1 level teaspoon pink peppercorns

1 medium onion, peeled and cut into thin strips

2 medium carrots, peeled and cut into thin strips

1 level teaspoon arrowroot

1 tablespoon water

Flat-leaf parsley to garnish

 

Method:

Heat the oil and garlic in a frying pan and cook the chicken thighs in it over a moderate heat for 5-6 minutes, turning them until golden all over.  Pour in the stock and bring to the boil, then cook over a high heat for about 3 minutes, until the liquid is reduced by half.  Add the grapefruit juice, peppercorns, onion and carrots to the pan, cover and cook over a moderate heat for 40 minutes.  Meanwhile, cut the skin and pith off the remaining grapefruit, then cut across the segments into eight slices.  Blend the arrowroot and water and stir it into the pan juices, simmering until they thicken slightly.  Add the grapefruit slices and heat for 1 minute.  Arrange on a hot serving dish and garnish with the parsley.

 

Note:  Rice and green beans complement the subtle taste of the chicken.  You can make the dish with ordinary grapefruit but pink ones are sweeter as well as more attractive.

 

Nutrient Value Per Serving:

195 calories

8 g total fat (2 g saturated fat)

12 g carbohydrates

2 g fiber

100 mg sodium

 

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