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Diabetes-friendly Recipes

Baked Chicken with Mushrooms

(Serves 4) (Source of recipe: dietitian of the Department of Health)
Baked Chicken with Mushrooms

Ingredients:

  1. Chicken legs 2 pcs (approx. 320g)
  2. Fresh mushrooms, medium 10 pcs (approx. 100g)
  3. Garlic, finely chopped 1 tbsp
  4. Parsley, finely chopped 2 tbsp
  5. White wine 1 cup (240 ml)
  6. Vegetable oil* 1⁄8 tsp

Marinade:

  1. Salt ½ tsp
  2. Cornstarch 1 tsp
  3. White pepper a pinch

* Vegetable oils such as peanut oil, canola oil and corn oil, etc.

 

Method:

  1. Rinse the chicken legs, remove fat and bones and mix well with the marinade for about 30 minutes. Set aside.
  2. Preheat the oven to 200°C.
  3. Rinse and slice the mushrooms. Put the mushrooms and garlic in a baking pan and add the wine. Brush the chicken legs with oil and put them on top of the mushrooms. Bake the chicken legs until they turn golden brown. Make sure there is always some liquid in the pan and add some water or more wine if needed.
  4. Remove the pan from the oven. Baste the chicken with pan juices and turn them over. Continue baking until the chicken legs are cooked thoroughly. Then sprinkle the parsley in the pan and cook for a minute.
  5. Remove the pan from the oven and skim the fat from the pan juices. Layer a plate with mushroom and put the chicken legs that have been chopped into pieces and the juices on top.

 

Nutrient Analysis (per serving)

Energy
(kcal)

Carbohydrate
(g)

Protein
(g)

Fat
(g)

Cholesterol
(mg)

Dietary fibre
(g)

Sodium
(mg)

119

4

10

2

46

0.4

339

 

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