Thinner Chicken dinner

We are starting a new category of family dinners that are a little more healthy without sacrificing any of the flavour. Inspiration came from skinny taste.com. Gina Homolka also loves using fresh ingredients and avoiding processed or artificial substitutes. This fits perfectly with FYIC’s food philosophy. No need to tell the family it’s low in fat, as they will not even notice.

Ingredients 
Chicken thighs (skinless) x 4
Lemon juice from 1/2 a lemon
2 garlic cloves, crushed
11/4 Teaspoons ground cumin
1Teaspoon Olive Oil
1 Teaspoon salt
1Teaspoon dried oregano
3/4 Teaspoon sweet paprika
1/4 Teaspoon hot paprika (optional)
1/2 Teaspoon turmeric

Sauce
2 Tablespoons mayonnaise
1 Tablespoon apple cider vinegar
1 Teaspoon lemon juice
1/2 Teaspoon salt
1/2 Teaspoon ground black pepper

Method
Combine chicken, lemon juice, garlic, cumin, oil, salt and remaining spices.
Set aside in the refrigerator for at least 30 minutes or overnight.

For white sauce simply combine all ingredients and refrigerate.

To cook chicken, bring a heavy griddle or large fry pan up to high heat.
Add the chicken and leave until the bottom is browned, approximately 5 minutes.
Turn chicken and continue to cook, after about 10 minutes, remove to a board (Chicken may not be completely cooked at this point) and slice lengthways into strips.
Return to pan and continue cooking for another 8 to 10 minutes.

Assemble salad on plates. Top with chicken and then drizzle over sauce.

Faster than ordering take away and much less fattening.

Mamma Marmalade