Serve this tasty, low-fat baked chicken with steamed rice and fresh pineapple slices for a complete meal.
Recipe information
Yield
Serves 6
Ingredients
2
parsnips, peeled, cut into chunks
1
small onion, cut into chunks
1
2-inch piece fresh ginger, peeled, sliced
4
large cloves garlic
1
small jalapeño chili, cut in half
1
cup low-fat milk
2
tablespoons low-sodium soy sauce
1
1/2 tablespoons brown sugar
1
teaspoon coconut extract
12
chicken thighs (about 3 3/4 pounds), skin removed and fat trimmed
Chopped fresh cilantro
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Preparation
Step 1
Combine first 9 ingredients in processor. Purée mixture until smooth. Transfer to large shallow baking dish. Add chicken thighs and turn to coat. Cover and refrigerate overnight, turning chicken occasionally.
Step 2
Preheat oven to 350°F. Bake chicken until cooked through, about 1 hour 15 minutes. Transfer chicken to platter. Garnish with chopped cilantro.
Nutrition Per Serving
Per serving: calories
260; fat
7 g; sodium
365 mg; cholesterol
138 mg
#### Nutritional analysis provided by Bon Appétit