Food Network Magazine - (04)April 2020

LOW-

CALORIE

DINNER

LOW-

CALORIE

DINNER

weeknight

wellness

SLOW-COOKER CHICKEN CURRY

ACTIVE: 20 min l TOTAL: 7½ hr l SERVES: 4

2 russet potatoes (about 1 pound),

peeled and cut into large chunks

3 small skinless, bone-in

chicken leg-and-thigh quarters

(12 to 14 ounces each)

2 teaspoons grated fresh ginger

2 teaspoons Madras curry powder

1 teaspoon ground cumin

Kosher salt and freshly ground pepper

½ serrano chile pepper, roughly chopped

(remove seeds for less heat)

1 15-ounce can tomato sauce

2 tablespoons tomato paste

1 cup frozen sliced okra, thawed

½ cup chopped fresh cilantro, plus more for topping

2 pieces naan, warmed and torn into pieces

1. Put the potatoes in a 6- to 8-quart slow cooker. Toss the
   chicken with the ginger, curry powder, cumin, ½ teaspoon salt and
   a few grinds of pepper. Lay on top of the potatoes and sprinkle
   with the serrano. Whisk the tomato sauce and tomato paste
   together and pour over the chicken. Cover and cook on low until
   the potatoes and chicken are very tender, 7 to 8 hours.


2. Uncover the slow cooker and gently remove the chicken. Add
   the okra and cilantro to the slow cooker, cover and cook until
   tender, about 10 minutes. Meanwhile, discard the bones and
   cartilage from the chicken but leave the meat in large pieces.
   Return the chicken to the slow cooker and gently stir a few times
   to coat in the sauce. Season with salt and pepper.


3. Divide the curry among shallow bowls. Top with more cilantro
   and serve with the naan.
   Per serving: Calories 450; Fat 9 g (Saturated 2 g); Cholesterol 143 mg;
   Sodium 1,094 mg; Carbohydrate 51 g; Fiber 6 g; Sugars 8 g; Protein 38 g

LATIN SHRIMP AND RICE
ACTIVE: 35 min l TOTAL: 35 min l SERVES: 4

4 tomatillos (about 8 ounces), husked,
rinsed and roughly chopped
1 white onion (½ cut into chunks, ½ sliced)
1 green bell pepper, chopped
½ cup chopped cilantro stems, plus chopped cilantro leaves
for topping
1 jalapeño pepper (remove seeds for less heat)
4 cloves garlic, smashed
3 tablespoons extra-virgin olive oil
4 cups low-sodium chicken broth
Kosher salt
1 cup long-grain white rice
1½ pounds large shrimp, peeled and deveined

1. Combine the tomatillos, onion chunks, one-quarter of the
   bell pepper, the cilantro stems, jalapeño, garlic and 1 tablespoon
   olive oil in a blender. Puree until very smooth.


2. Heat a dutch oven over medium-high heat. Add the remaining
   2 tablespoons olive oil, then add the sliced onion and remaining
   bell pepper. Cook until slightly softened, about 3 minutes. Add
   the tomatillo puree and cook until thickened, 3 to 5 minutes.
   Add the chicken broth and 2 cups water. Bring to a simmer and
   season with ½ teaspoon salt. Add the rice, cover and simmer
   until al dente, about 13 minutes.


3. Add the shrimp to the pot and return to a simmer, then
   cover and turn off the heat, making sure the shrimp are
   completely submerged. Let stand until the rice and shrimp
   are cooked through, about 5 minutes; season with salt. Divide
   among bowls and top with cilantro leaves.

Per serving:Calories 450; Fat 14 g (Saturated 2 g); Cholesterol 161 mg;
Sodium 1,042 mg; Carbohydrate 53 g; Fiber 3 g; Sugars 5 g; Protein 27 g

Turmeric,

which gives

curry powder its

bright color, has

powerful anti-

inflammatory

properties.

66 FOOD NETWORK MAGAZINE ●APRIL 2020