Hi

Two of my favourite receipes which won't put the fat on but are tasty....

Rosemary Chicken Breasts
INGREDIENTS
4 chicken breast fillets
2 cloves of garlic crushed
1 twig of rosemary
4 large cos lettuce leaves – cut away (but do not cut off) the rib in the middle so it is nearly as thin as the leaves.
1 bamboo steamer – cut some baking paper to fit in base. (Buy in any Asian supermarket)
2 large carrots – cut into fingers.
Some broccoli
White sauce if desired.
Lemon.

METHOD
If chicken is thick in the middle – slice it through so that it is thinner and will cook more evenly. Open up breast and put in crushed garlic and some rosemary leaves. Roll up chicken and place on a cos lettuce leave that has been de-ribbed. Roll up in lettuce and put a toothpick through the roll to keep it together if the chicken piece is large.
Place chicken in steamer and then add carrots and broccoli. Cover with lid and steam for approximately 40 minutes.

Serves 4 people.
Serve with white sauce over chicken or a squeeze of lemon.

Roast Chicken Thighs with Black Bean Garlic Marinade

INGREDIENTS
12 bone-in chicken thighs but skin off.
1 cup of raw brown rice (coverts to 2 cups when cooked)
3 clumps of bok choy and bamboo steamer (they sell bok choy with about 3 clumps tied together with string and steamers in Asian supermarkets) My steamer fits perfectly over a saucepan I have and I half fill the saucepan with water.

Marinade:
2 Tab Black Bean Garlic Sauce (sold in Asian foods in most supermarkets)
2 cloves of garlic crushed
1 Tab olive oil
1 Tab soy sauce
1 Tab Thai Chilli Garlic Paste
1 Tab fresh squeezed lime juice

METHOD
Use a sharp knife to remove all visible fat from chicken thighs. I also cut off any hanging pieces to make the thighs nicely shaped and cut small slits lengthwise so the marinade will penetrate the meat. Mix marinade ingredients, then put chicken pieces in single layer inside large Ziploc bag, pour marinade in and let marinate for 6 hours or more in the refrigerator.

When ready to cook, remove chicken from refrigerator and let it come to room temperature while oven preheats to 325 F. Arrange chicken on roasting pan, keeping as much marinade clinging to the chicken as you can. Roast about 50 minutes, turning several times and brushing with sauce/marinade that collects at the bottom of the pan.

While the chicken is roasting put the brown rice in a saucepan with a cover of water of about 2 inches above the level of the rice. Cook for about 40 minutes.
After the chicken and rice is on also put bok choy in a bamboo steamer and steam (when the water is boiling under the steamer) till it is cooked which is about 10 minutes.
Chicken is done when you can cut into a piece and juice runs clear, and when it's firm and lightly browned. Serve hot with boiled brown rice and steamed bok choy.