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
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
