| General Category : Main Course |
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| Food Group : Poultry-Chicken |
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| This one-dish wonder is perfect for a chilly autumn evening. |
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Ingredients
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1 tbsp (15 mL) each mild Indian curry paste and lime juice |
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2 lb (1 kg) chicken breasts and legs |
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½ tsp (2 mL) each salt and pepper |
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3 cups (750 mL) halved new potatoes |
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1 bunch green onions |
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2 tbsp (30 mL) vegetable oil |
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Preparation
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Blend curry paste with lime juice until well combined. Add chicken, salt, pepper and potatoes and toss to coat. Slice roots from bulbs of green onions. Cut white bulbs from green onions leaving a tail of about 1 in (2.5 cm) of the green part attached. Add bulb ends to chicken mixture. Thinly slice 1/4 cup (50 mL) of the remaining green part of the onions and reserve.
Preheat oven to 400F (200C). Pour oil into a roasting pan and place in oven until very hot. Spread chicken mixture evenly in heated pan and return to oven.
Cook, stirring occasionally, for about 45 to 50 minutes or until an instant-read thermometer inserted into chicken registers 175F (80C). Stir in reserved green onions.
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Nutritional information
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Per serving (without chicken skin): 16 g fat, 22 g carb, 36 g protein, 3 g fibre, 480 mg sodium. Excellent source niacin.
Good source iron.
Fast & Easy |
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Calories : 375
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