Satay Chicken and Chickpea Recipe
Chicken and Chickpea Satay Recipe
(Low Fat Satay Recipe)
225 g (8 oz) skinless chicken breast
2 teaspoons mild curry powder
225 g (8 oz) canned chickpeas, drained
1 teaspoon ground coriander (cilantro)
juice of 1 lemon
2 garlic cloves, crushed
½ teaspoon salt
2-3 drops Tabasco
150 ml (¼ pint) fresh orange juice
salt and freshly ground black pepper
2 tablespoons chopped fresh coriander
a few green grapes to garnish
Slice the chicken into thin strips and
coat lightly with the curry powder. Thread onto cocktail sticks
and place on a non-stick baking tray. Season well with salt and
black pepper. Place the chickpeas, ground coriander, lemon
juice, garlic and salt in a food processor and blend until smooth.
Add Tabasco to taste. Using a knife, spread the mixture over the
chicken, coating both sides. Place under a preheated medium/hot
grill and cook for 5-6 minutes on each side, turning regularly.
Once cooked, drizzle the chicken with the orange juice and place on a
serving plate. Sprinkle with chopped coriander and garnish with
a few grapes before serving.
Note: Satay sauce is
usually made from peanuts and oil, making it extremely high in fat.
This low-fat version has lots of flavor.
Nutrient Value Per Serving:
2 g total fat
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