Chicken Tonette
Serves: 6
Alessia Franecki
1 January 1970
Based on User reviews:
44
Spice
45
Sweetness
52
Sourness
40
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
2 cups
Plain Lowfat Yogurt1 tbsp
Tomato Paste1 cup
Cilantro Leaves1 tsp
Curry Powder1 tsp
Chili Powder1 tsp
Cumin1 tsp
Coriander1 tsp
Turmeric1 tsp
Salt1 tsp
Black PepperDirections:
1
In a large bowl combine all ingredients except the chicken, pineapple, and red onion, and mix until evenly combined
2
Separate the mixture in half, placing one half into a re-sealable bag with the chicken
3
Marinate this overnight in the refrigerator
4
Optional: Skewer chicken, onion, and pineapple for presentation
5
Keep the remainder of the marinade in the refrigerator
6
On a non-stick grill pan, over high heat spray a little olive oil to coat the pan
7
Place the marinated chicken onto the hot pan
8
Brown the pieces on all sides
9
To the same pan, add the onions and pineapple
10
Once the onions have softened remove both the onions and the chicken and reserve
11
Continue to cook the pineapple until it has caramelized on both sides
12
Remove to a plate with the chicken and onions
13
Black Beans and Rice: 2 cups long grain white rice 3 1/2 cups low sodium/low fat chicken stock 1 teaspoon turmeric 1 teaspoon chili powder 2-3 tablespoons marinade from Chicken Tonette 1 can black beans, drained Place rice, stock, turmeric, and chili powder into a large microwave safe bowl or measuring cup
14
Microwave on high for 10 minutes and on medium for an additional 15 minutes
15
Remove from microwave and fluff rice with a fork
16
Stir in marinade and black beans
17
Serve with Chicken Tonette
18
Yield: 6 servings