Diabetes Recipe – Chicken with Cherry-Pepper Relish
Preparation :20 Minutes
Cooking :8 Minutes
Olive oil 1 tablespoon
4 small skinless, boneless chicken breast halves (1 to 1¼ pounds total)
1/3 cup bottled roasted red bell peppers, drained and finely chopped
1/3 cup frozen unsweetened pitted dark sweet cherries, finely chopped1-ounce semisoft cheddar cheese crumbled
1 tablespoon snipped fresh garlic chives
Coat an unheated large non-stick frying pan with cooking oil; heat over medium flame. Sprinkle chicken with ¼ teaspoon each salt and black pepper. Add chicken to the frying pan. Cook for 8 to 10 minutes or until chicken is no longer pink (165o), turning once.
Meanwhile, in a bowl stir together the roasted peppers, cherries and 1/8 teaspoon salt.
Transfer chicken to 4 serving plates. Top with a pepper-cherry mixture, cheddar and garlic chives.
Makes 4 servings (Amount per Serving)
Total Sugars (g)
Dietary Fibre (g)
Total Fat (g)
Saturated Fat (g)
Remember to manage your portion sizes. Recommended portion size should not exceed 2 servings/helpings. Consuming diabetes friendly recipes in inappropriate portion sizes may lead to spiking of your blood glucose levels.
Heat oil over medium flame. Add chicken, carrots, celery, spring onion, and garlic. Cook and stir for 5 to 8 minutes or until chicken is brown on all sides and vegetables are cooked. Stir in chicken broth, potato, green beans and ground black pepper.
Bring the broth to boiling; reduce heat. Simmer, covered, for 20 to 25 minutes or until vegetables are tender and chicken is no longer pink.
Meanwhile, in a small bowl whisk together milk and flour until smooth. Stir mixture into cooked stew mixture. Return to boiling; reduce heat. Cook and stir about 2 minutes or until mixture is thickened. Serve the stew into four bowls. Sprinkle each serving with cracked black pepper.
Make 4 servings (Amount per serving)
Total Sugars (g)
Total fat (g)
Remember to manage your portion sizes. Recommended portion size should not exceed 2 servings/helpings. Consuming diabetes friendly recipes in inappropriate portion sizes may lead to spiking of your blood glucose levels.Note
5 Dried long red chillies, deseeded, soaked and drained
Pinch of salt
3 tbsp Lemongrass, chopped
5cm/2” piece fresh root ginger’ chopped
1 tsp Turmeric
4 Shallots, chopped
6 Garlic cloves, peeled and chopped
For the curry: 1 Organic, free-range chicken, about 1.6 kg/3½ lbs
2 Garlic cloves, peeled
2 cm/1” piece Fresh ginger root, peeled
2 tbsp Coconut oil
12 Shallots, peeled
2 tbsp Cashew nuts
2 tbsp Fish sauce
Water or chicken stock to cover
First, dry the coriander seeds, star anise, cumin seeds, whole cloves and cardamom pods in a small dry pan until fragrant. When cooled, remove the cardamom seeds and discard the pods. Grind the spices in pestle and mortar. Combine these with the other curry paste ingredients and mix to a paste either in a mortar or in a food processor.
Wash the chicken, joint into 8 pieces and remove the skin. Mash the garlic cloves and ginger to make a paste. In a large pan, heat the coconut oil and fry the garlic and ginger paste until golden. Add the curry paste and chicken and simmer for several minutes, turning frequently. Add the whole shallots and cashew nuts. Season with fish sauce. Cover with stock or water and simmer for at least 30 minutes, or until the chicken is tender.
Note: The combination of chicken and nuts gives this dish a very high magnesium content (125g per serving). Magnesium is key mineral for diabetics: and it has been shown that people with low magnesium are at higher risk of type 2 diabetes.