Indian Chicken by Christine Lydon, M.D.

INGREDIENTS

8-10 skinless chicken hindquarters (thighs and legs)

6 cups chick peas, mashed

2 cups baby cut carrots
 

Sauce 

1.5 cups chopped onion

3/4 cup low or nonfat sour cream

1 cup non-fat, sodium-reduced chicken broth

1/2 cup extra virgin olive oil

2 tablespoons curry powder

1/4 teaspoon ground closes

1 cup frozen peas

3/4 cup plan nonfat yogurt

5.5 oz. tomato paste 

INSTRUCTIONS

1. Preheat oven to 400 degrees. 

2. Lay chicken pieces flat over bottom of 9X12 casserole dish.

3. Spread mashed chick peas and baby carrots evenly between and over chicken quarters.

4. In a large sauce pan, saute onions and garlic in 2 tablespoons extra virgin olive oil until onions are clear.

5. Add remaining sauce ingredients and stir over low heat until mixture is well-blended.

6. Pour sauce over chicken, baby carrots, and mashed chick peas.

7. Place on middle rack of pre-heated oven and bake for one hour.

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written by Laura, February 08, 2008

This sounds like a great recipe, but unless I'm missing something, there is no nutritional information, i.e.: serving size, calories, fat grams, fiber... Being that this is from the diet detective, I would have thought that would have been a part of this. If you do have it, can you please share it with us? Thank you.