Curried Chicken Thighs in 15 minutes

Curry Chicken Thighs

Made this simple and delicious dinner last week and wanted to share the recipe with my friends.  It is quick and easy and low in calories, as it is a Weight Watchers recipe. An average serving has 276 calories.

INGREDIENTS

1 Tbs Madras curry powder

1 Tbs all purpose flour

1/4 tsp salt

1’4 tsp pepper

6 boneless, skinless chicken thighs ( I used four)

Olive oil flavored cooking spray

1 cup julienne cut red bell peppers (1 pepper)

1 onion thinly sliced

1/3 cup pain 2% reduced-fat Greek yogurt

DIRECTIONS

  1. Place curry powder in a large nonstick skillet.  Cook over medium high until toasted, about a minute. Remove from skillet and set aside.
  2. Place the flour, pepper and salt in a large ziplock bag. Coat the chicken with cooking spray and add to the flour mixture.  Seal the bag and give is a good shake to coat.  Remove the chicken from the bag, shaking off the excess flour mixture.  Add the chicken to the skillet and cook over medium until browned and a thermometer inserted in the thickest portion registers 165 degrees (about 7 minutes, turning after 4 minutes) Remove from the pan and keep warm.  I put mine in a warming drawer, but your oven can do the same thing. 
    Coat the bell pepper and onion with cooking spray, and add to the skillet.  Cook til almost crisp-tender (about 3 minutes). Stir in the curry powder, add the chicken and cool for two minutes.  Remove from the heat and add the yogurt just before serving, tossing to coat the chicken and the veggies.  

    Enjoy a lovely dinner. I served over brown rice, which I made in a rice cooker.

Curried Chicken Thighs in 15 minutes

Mushroom & Pork Meatballs with Broccolini Rice

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Made this last night for dinner.  I only had thinly sliced Brussel Sprouts, so used them in place of the diced broccolini.  It was a wonderful dinner.

How to Make Mushroom and Pork Meatballs with Broccolini Rice
Instead of roasting a whole pork tenderloin or slicing and searing, try giving it a coarse chop in the food processor for incredibly rich and tender meatballs. Because the pork is so lean, the meatballs cook in just 8 minutes.
Prep Time . 35 Mins . Total Time . 35 Mins
Serves 4 (serving size: about 6 meatballs, 1/4 cup sauce, and 1 cup Broccolini mixture)

Instead of roasting a whole pork tenderloin or slicing and searing, try giving it a coarse chop in the food processor for incredibly rich and tender meatballs. Because the pork is so lean, the meatballs cook in just 8 minutes. Broccolini, a cousin of broccoli, have long stalks and small buds; they’ll add plenty of texture to the rice mixture once sautéed and chopped. Sriracha can be found in any grocery store and is worth keeping in your pantry. The chile kick and vinegar tang can perk up tacos, noodle soups, and stir-fries.

How to Make It

Step 1

Place mushrooms and pork in a food processor; pulse 15 to 20 times or until finely chopped. Place pork mixture in a bowl with panko, 1/4 teaspoon salt, 1/4 teaspoon pepper, and egg; stir to combine. Divide and shape pork mixture into 24 meatballs (about 1 tablespoon each).

Step 2

Heat 1 1/2 teaspoons oil in a large skillet over medium-high. Add Broccolini; cook 2 minutes. Place sautéed Broccolini in a bowl; set aside.

Step 3

Add remaining 1 1/2 tablespoons oil to pan. Add meatballs; cook 5 minutes, turning to brown on all sides.

Step 4

Combine 3/4 cup chicken stock, 1 tablespoon rice vinegar, brown sugar, soy sauce, and Sriracha in a bowl; add to pan. Cover, reduce heat, and simmer 3 minutes or until meatballs are done. Combine remaining 1/4 cup stock and cornstarch in a bowl; stir into meatball mixture. Cook 1 minute or until sauce is thickened.

Step 5

Heat rice according to package directions. Stir rice, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and remaining 1 tablespoon vinegar into sautéed Broccolini. Serve with meatball mixture.  I put 1.5 cups of brown rice in 2.5 cups of water in an 8 x 8 inch glass dish and cooked in the oven for an hour.  Think I need a new rice cooker. 

Mushroom & Pork Meatballs with Broccolini Rice