Preparation time: 25-35 min
Cooking time: 25-35 min
This is awesome recipe from the South Beach Diet Cookbook that I swear makes you think you are not on a diet b/c it is SO good! It is so good, that it made my husband like his plate!
This is not stated in the book, but I found that if you prepare the onion, garlic, cilantro, ginger, lemon peel, cumin, tumeric in one bowl; the coconut milk nuts, sugar substitute, and red pepper in another bowl—-it makes the cooking process easier even before cooking. I had these prepared early in the day while prepping lunch (just nice to get it out of the way for a few hours) and I love love love my Cuisinart.
Heat the oil in the skillet over a med-high temp. Add the chicken tenders and cook for approx 5 min on each side (or until it is browned and there is no pink in the center). Set Chicken aside.
In the same skillet, heat the broth, Add the onion mixture and cook for 5 minutes. The onion pieces should be tender and NOT brown. Then, add in the coconut milk mixture. Return the chicken into the skillet. Cover the entire skillet and let it simmer for 10 min or until chicken is cooked through.
While this is going on, you may turn your oven on to “warm” mode to keep the chicken warm in the later steps.
Also, this is the best time to prepare the mixture of the tamarind paste and water as well as cut your scallions.
After the chicken is cooked through, remove the Chicken once again onto a plate. Place plate in the oven to keep it warm. DO NOT throw out the mixture left in the skillet—this becomes the sauce.
Add the tamarind/water mixture into the skillet. Mix and allow the sauce to reduce to approx 1 cup.
When this is finished, divide the chicken among the plates, top it with the sauce, and garnish with scallions.
Nutrition Facts: Per serving:
360 Calories 25 g fat 14 g saturated fat 28 g protein 10 g carbohydrate 3 g dietary fiber 66 mg cholesterol 60 mg sodium