Curried lemon ginger chickenPrint

INGREDIENTS

1 tbsp (15 mL) canola oil

8 skinless bone in chicken thighs (about 2 lb/1 kg)

2 tbsp (25 mL) minced fresh ginger

2 cloves garlic, minced

1 tsp (5 mL) each turmeric and ground cumin

1/2 tsp (2 mL) ground coriander

1/4 tsp (1 mL) cayenne

1/2 cup (125 mL) chopped fresh cilantro, divided

1cup (250 mL) sodium reduced chicken or vegetable broth

2 tbsp (25 mL) lemon juice

DIRECTIONS

1. In a deep large nonstick skillet, heat oil over medium high heat and brown chicken thighs on both sides. Remove to a plate. Reduce heat to medium low.
2. Stir in ginger and garlic; cook, stirring for 1 minute. Add turmeric, cumin, coriander, cayenne, and half of the cilantro. Return chicken and juices to pan. Stir in broth and lemon juice and bring to a simmer.
3. Cover and cook for about 15 minutes or until chicken is no longer pink inside. Sprinkle with remaining cilantro.

NUTRITIONAL INFO
Per serving (1 of 6)