I made this the other night using breasts and thighs. The breasts were too dry. Today I used SparkPeople's recipe calculator to calculate my "version" of this yummy dish. Next time, per the recipe below, I will use all boneless, skinless thighs.
**This is a non-spicy version of other recipes I've found. I eliminated the cayenne pepper from the recipe.
Chicken Thighs, 6 thighs, boneless, skinless and all visible fat removed
Yogurt, plain, low fat, 2 cups
Stewed Tomatoes, 2 cups, juice drained (I used our home-canned!)
Lemon Juice, 1 tbsp
Cumin, ground, 2 tsp
Cinnamon, ground, 1 tsp
Ground black pepper, 1 tsp
Garlic, I used one large clove of elephant garlic, minced
Paprika, 1 tsp
Fresh ginger, grated, 1 tbsp
Mix everything except the chicken thighs in your crockpot, stir to mix, cover and cook on high for 30 minutes.
Open the crockpot, add the chicken and stir everything together. Close the crockpot, turn to low and cook for 6 hours.
Remove the chicken to a bowl with a slotted spoon, cover to keep warm.
Pour the broth into a pan on the stove, bring to a boil and thicken with cornstarch. (About 1 tsp corn starch w/2tsp cold water.)
Serve over your favorite rice. We like a new 7-grain blend I get in bulk.
*Note that the nutrional values below do not include the rice.
Amount Per Serving
Calories165.2 Total Fat4.2 g Saturated Fat1.5 g Polyunsaturated Fat0.8 g Monounsaturated Fat1.3 g Cholesterol62.2 mg Sodium151.6 mg Potassium387.8 mg Total Carbohydrate13.6 g Dietary Fiber1.9 g Sugars10.6 g Protein18.8 g
| current weight: 280.0