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Tangy Sweet Chicken
Recipe is contributed by Ms Toh Yun Xuan, former Nutritionist at the Singapore Heart Foundation
Serves: 6
Ingredients
- Chicken breast fillets, 900g
- Olive oil, 1 tbsp
- Tomato paste, 2 tbsp
- Chicken broth, 1½ cups
- Ground cinnamon, 2 tsp
- Pumpkin, 600g
- Honey, 1 tbsp
- Lemon, thinly sliced, 1 whole
- Garlic, crushed, 3 cloves
- Fresh Italian parsley, chopped, ¼ cup
- Chinese parsley, chopped, ¼ cup
- Ground cumin, ½ tsp
- Ground turmeric, ½ tsp
- Freshly squeezed lemon juice of 1 lemon
- Olive oil, 1 tbsp
- Salt (Optional)
- Pepper (Optional)
Method
- Combine all the ingredients for the marinade and mix well.
- Add in the chicken fillet and toss to coat. Cover and refrigerate overnight.
- Heat the olive oil in a saucepan and cook the marinated meat for 2 to 3 minutes on each side, or until golden. Then, transfer to a plate.
- Combine the tomato paste, broth, pumpkin, honey and cinnamon in a pot (big enough to add in the chicken) and bring it to a simmer.
- Add in the cooked meat and cover with lemon slices. Reduce to a low heat and cook for another 25 minutes or until the chicken is cooked thoroughly.
- For additional flavouring, serve with salt and pepper seasoning.
Note: Choose the “No Added Salt” option for the tomato paste.
Compare the different brands of chicken broth and pick the one with the lowest sodium content.
Nutrients per serving
Energy: 288.5 kcal
Protein: 35g
Total Fat (Saturated Fat): 8.7g (1.8g)
Cholesterol: 86.4mg
Carbohydrates: 20.2g
Sodium: 246.8mg
Dietary Fibre: 3g
