Pritikin Style Malaysian Chicken Food

PRITIKIN STYLE MALAYSIAN CHICKEN

Steps:

• Place chicken pieces in a large bowl or pan. Place all the remaining ingredients, except yogurt, in a blender, and blend.
• Pour the mixture over the chicken, turning to coat well. Cover and marinate over night in the refrigerator.
• About 1 hour before serving, transfer chicken and marinade to a baking dish. Cover and bake at 350 degrees for 50 minutes, or until chicken is nearly done.
• Remove from oven and spoon some of the chicken sauce into a small bowl. Allow sauce to cool slightly, then add the yogurt to the bowl and mix with the sauce.
• Pour mixture over the chicken. Cover and return to the oven for 20 minutes, or until the chicken is tender.
• The sauce may curdle slightly, but this will not affect the taste or quality of the dish.
• Garnish with orange slices and parsley.
• You can also sprinkle 1 1/2 cups of cooked peas over the chicken breast just before serving.

MOROCCAN CHICKEN - PRITIKIN STYLE

Steps:

• Place chicken, onions, capsicum, carrots, potatoes, tomatoes, sultanas and all seasonings.
• Add enough water or stock to just cover ingredients.
• Bring to the boil, reduce heat and simmer 40 mins.
• Add chickpeas and zucchini and cook a further 20 minutes.
• Stir in green peas then turn off heat.
• Cook couscous by boiling 2 cups water, then add couscous, cover and let stand 5 minutes.
• Use a fork to separate grains and fluff up.

MALAYSIAN CHICKEN WITH CURRY SAUCE

Steps:

• PREPARATION-.
• Remove any excess fat from the chicken, cut off the small tips from the two chicken wings and set aside.
• In a cup add the curry powder, onion, garlic, pepper/chili sauce and a little salt, mix and set aside.
• DIRECTIONS-.
• In a large pot (big enough to hold the chicken and stock) add 2 cups chicken stock and 1/2 cup coconut milk and bring to a low boil.
• Then add the curry powder, onion, garlic, pepper/chili sauce, salt taste (optional) to the pan, stir well.
• Next add the chicken and turn in the sauce, add more stock if necessary so that 3/4 of the chicken is covered.
• Simmer the chicken for 20 minutes and then turn over carefully in the sauce. Continue to cook in the sauce for another 35 minutes turning the chicken a few times and spoon the sauce over as needed (Note-some of the chicken skin may come off, which is not a problem).
• Remove the chicken from the pot and set aside.
• Next reduce the cooking sauce in the pot (scraping the bottom of the pan if needed) to a fairly thick sauce (might take 15 minutes or longer).
• While the sauce is being reduced, in a wok (or another large pan) add the ghee, and when it is hot, fry the chicken to a golden brown on all sides (Optional).
• After the sauce has been reduced stir in the lime juice and add salt to taste (optional).
• Next add the whole chicken back to the sauce in the pot and turn a few times in the sauce.
• Remove to a nice serving dish, pour the sauce over and then add some cilantro leaves for garnish and lime wedges on the side.
• Enjoy with rice and some vegetables.