Ginger Chicken Thighs

10 Reviews
67% would make this recipe again

This recipe comes from the book "Cuisiner pour vaincre la douleur et l'inflammation chronique", de Jacqueline Lagacé, Ph.D., Éditions FIDES, 2011

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Ingredients

1/2 cup brown rice flour 3.2 oz
2 tsp paprika 0.3 oz
3 cloves garlic, minced
1 pinch salt [optional]
ground pepper to taste [optional]
8 chicken thighs, boneless, skinless, or drumsticks 1.2 lb
1 cup chicken broth, low-sodium 8.7 fl.oz
1/2 cup orange juice 4.2 fl.oz
3/4 cup red wine 6.1 fl.oz
1 1/2 tbsp gingerroot, grated 0.7 oz
1 tbsp sucanat 0.5 oz

Method

  1. In a bowl, mix flour, paprika, garlic, salt and pepper. Coat chicken with this preparation.
  2. Pour broth, orange juice and red wine in a saucepan. Add the chicken and the remaining ingredients.
  3. Simmer over low heat for 1 ½ hours or until the chicken is well done.
  4. Serve.

Nutrition Facts Table

per 1 serving (180 g)

Amount

% Daily Value

Calories

250

Fat

7 g

11 %

Saturated 0.3 g
+ Trans 0 g

1 %

Cholesterol

60 mg

Sodium

20 mg

1 %

Carbohydrate

23 g

8 %

Fibre

2 g

7 %

Sugars

3 g

Net Carbs

21 g

Protein

24 g

Vitamin A

8 %

Vitamin C

8 %

Calcium

1 %

Iron

7 %
More info

Claims

This recipe is :
Diet-related health claims  :
Artery-healthy, Heart-healthy
Excellent source of  :
Manganese
Source of  :
Copper, Iron, Magnesium, Niacin, Pantothenic Acid, Phosphorus, Vitamin A, Vitamin B1, Vitamin B6, Zinc
Low  :
Saturated Fat, Sodium
Free  :
Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1
Fruits 0
Vegetables ½
Meat and Alternatives 2 ½
Other Foods 0
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

10 Reviews (8 with rating only) 67% would make this recipe again
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My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

View All Reviews
LSirois
november 15, 2017 | I would make this recipe again

Loved it!

Useful 0
Lise R.
february 28, 2017

Très fade

Useful 0

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