I need a recipe for dark meat chicken that can be eaten by a person on a low fiber diet?
ofalamo2 asked:
My wife has diverticulitis and just had an attack recently. she can eat chicken on a low fiber diet and prefers dark meat, chicken legs to be precise. It takes longer to cook two chicken legs than it does four white meat breasts. Can anyone give me some cooking tips, ie, temperature on electric stove and time. Thanks.
Lose weight, Lose Fat
My wife has diverticulitis and just had an attack recently. she can eat chicken on a low fiber diet and prefers dark meat, chicken legs to be precise. It takes longer to cook two chicken legs than it does four white meat breasts. Can anyone give me some cooking tips, ie, temperature on electric stove and time. Thanks.
Lose weight, Lose Fat
Slim down – remove fat
Cajun Spicy Chicken Thighs
8 Chicken thighs (with skin & bones)
1/2 cup flour
1/2 cup corn meal
1 cup corn polenta or hominy grits
1 TblspCajun seasoning (I like McCormicks)
1 TblspCurry powder
1 TblspOnion powder
1 TblspGarlic powder
1 TblspSeasoned salt (Lawrys)
1 TblspRed pepper flakes
1 TblspSugar
1 tsp Cayenne pepper
Mix all dry ingredients in a gallon size ziplock bag. Add chicken and knead the dry ingredients into the chicken, flipping and turning the bag for complete coverage until it is all absorbed. This also works up the gluten in the flour to form a nice crispy crust.
Now for the most important part, it has to be cooked in a Jet Stream oven. If you don’t know what that is or where to get one go to for more information. If you don’t have and are unwilling to procure, borrow or steal a Jet Stream oven then you can just throw this recipe away.
18 minutes (turning 2 or 3 times) at 400 on low fan speed will do very nicely.
You can try to BBQ, bake or broil but for some reason it’s just not the same. A convection oven or deep frying may work.
How to Lose Weight
Orange-Glazed Chicken Thighs
1 lb skinless chicken thighs 500 g
1/4 tsp ground cinnamon 1 mL
1/4 tsp ground black pepper 1 mL
1 tsp canola oil 5 mL
1/3 cup reduced-calorie orange marmalade 75 mL
1/3 cup defatted low-sodium chicken broth 75 mL
1/3 cup orange juice 75 mL
1/8 tsp ground nutmeg 0.5 mL
1/8 tsp ground ginger 0.5 mL
Directions
Rinse the chicken and pat dry with paper towels. Lightly sprinkle with the cinnamon and pepper; set aside.
Add the oil to a large no-stick skillet and heat over medium-high heat. Add the chicken and cook for 3 to 4 minutes or until lightly brown on all sides.
Push the chicken to the side of the skilet. Stir in the marmalade, broth, orange juice, nutmeg and ginger. Stir until well combined. Then push the chicken back to the center of the skillet. Cover and cook over medium heat about 15 minutes or until the chicken is no longer pink, stirring occasionally.
4 servings
Serving Suggestions
Steamed rice
Buttered cabbage
Crusty rolls