Piquant Chicken With Lemon Rice With Peas

Recipe Ingredients

		Refrigerated butter-flavored cooking spray - as needed
1		Frying chicken - (3 1/2 lbs) - cut 10 pieces,
		Skin removed and discarded
1		Onion - diced (medium)
1		Green bell pepper - seeded, diced (medium)
2		Garlic cloves - minced (large)
3 sections		Fresh thyme
		= (or 1/2 tspn crushed dried thyme)
2 teaspoons	10ml	Curry powder - (to 2 1/2)
1		No-salt-added diced tomatoes - (14 1/2 oz)
1 teaspoon	5ml	Celery flakes
1		Sugar substitute that will retain
		Sweetness during long cooking
2 teaspoons	10ml	White wine vinegar
2 tablespoons	30ml	Currants

Recipe Instructions

Lightly coat a large nonstick skillet with cooking spray. Place over medium heat and add the chicken pieces. Saute for 5 minutes per side, turning once.

Put onion, bell pepper, and garlic in a 3 1/2-quart crockery slow cooker. Top with browned chicken pieces. Add thyme sprigs.

In a bowl, combine curry powder, tomatoes, celery flakes, sugar substitute, and white wine vinegar. Pour over chicken pieces. Sprinkle with currants. Do not stir.

Cover and cook on Low for 6 to 8 hours or on High for 2 to 3 hours.

Serve over rice.

This recipe yields 6 servings.

Exchanges Per Serving: 3 1/2 Lean Protein, 1/2 Carbohydrate (2 vegetable).

Nutrition Facts: 226 calories (31% calories from fat), 29 g protein, 8 g total fat (2.1 g saturated fat), 9 g carbohydrates, 2 g dietary fiber, 84 mg cholesterol, 93 mg sodium.

Source:
Diabetic Recipes at http://www.diabetic-recipes.com

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