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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Serve this tasty, low-fat baked chicken with steamed rice and fresh pineapple slices for a complete meal. Ingredients:
2 parsnips, peeled, cut into chunks |
1 small onion, cut into chunks |
1 2-inch piece fresh ginger, peeled, sliced |
4 large cloves garlic |
1 small jalapeño chili, cut in half |
1 cup low-fat milk |
2 tablespoons low-sodium soy sauce |
1 1/2 tablespoons brown sugar |
1 teaspoon coconut extract |
12 chicken thighs (about 3 3/4 pounds), skin removed and fat trimmed |
chopped fresh cilantro |
Directions:
1. Combine first 9 ingredients in processor. Purée mixture until smooth. Transfer to large shallow baking dish. Add chicken thighs and turn to coat. Cover and refrigerate overnight, turning chicken occasionally.
2. Preheat oven to 350°F. Bake chicken until cooked through, about 1 hour 15 minutes. Transfer chicken to platter. Garnish with chopped cilantro.
3. Per serving: calories, 260; fat, 7 g; sodium, 365 mg; cholesterol, 138 mg Nutritional analysis provided by Bon Appétit
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