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Low Carb Syrian Chicken

Follow our fantastic recipes   @alowcarblowsugarlifestyle   #ketohh

One of our all time favourite meals that is great for a family meal but equally is prefect to serve up to guests as well. It’s simple to make and the wonderful Moroccan/Syrian spices take this dish to the next level. Guests rave about this dish- it truly is delicious!

Use your favourite sweetener in this recipe, Sweetleaf Stevia Drops can also be used.

Ingredients (serves 6)

  • 1 kg /2lb.2oz mixed chicken pieces, thighs, drumsticks, thigh fillets or a whole chicken cut into 8 pieces
  • 3 teaspoons ground cumin
  • 3 teaspoons ground cinnamon
  • 1 teaspoon ground turmeric
  • 1 teaspoon cracked black pepper
  • 2-3 tablespoons EVOO- extra virgin olive oil
  • 2 brown onions thinly sliced
  • 4 teaspoons fresh minced ginger
  • 4 teaspoons crushed garlic
  • ¼ teaspoon cayenne powder *spice warning-adjust for level of spice
  • 200 gms /7 oz tinned diced tomatoes sugar free
  • 1 large eggplant chopped into chunky cubes
  • 2 pinches saffron threads pounded in a mortar and pestle and soaked in a tablespoon of hot water- optional
  • The juice and zest of 1/2 a lemon
  • 1 tablespoon Monkfruit/Erythritol or sweetener of choice
  • ¼ cup chicken or vegetable stock
  • Chopped coriander leaves to serve-optional

Instructions

  • Heat the olive oil in a large pan over medium heat. Add the onions and saute till translucent.
  • Add the ginger and garlic and saute for 1-2 minutes taking care not to brown.
  • Add the chicken pieces and sprinkle the cumin, cinnamon, cayenne pepper and turmeric over the chicken, tossing the chicken so that the pieces are evenly covered with spices. Turn the heat up and saute the chicken for about 3-5 minutes. There is no need to brown the chicken, just partially cook it. Add more oil if required and turn down the heat if it starts to burn the spices.
  • Add the salt and pepper, sweetener, tinned tomatoes and egg plant and mix through thoroughly. Add the stock and allow the dish to slowly simmer for approximately 40 minutes.
  • Add the lemon juice and zest, and the steeped saffron and allow to simmer for a further 10 minutes or until the chicken is tender and cooked through.
  • Just prior to serving, sprinkle with chopped coriander.

Serving Suggestion

  • Delicious served with Cous Cous ( Cauliflower Cous Cous for low carbers) and also goes really well with the Moroccan vegetable recipes you will find on my blog such as Oven Roasted Pumpkin, Green Beans with Harissa and Oven Roasted Cauliflower.

Nutritional Information

Serving: 1serve | Calories: 426kcal | Carbohydrates: 9g | Protein: 32g | Fat: 28g | Fiber: 2g

Note that we calculate our own nutritional values so they may not be precise. Calculate your own if desired. Carb values exclude sugar alcohols such as Erythritol, as they generally have no impact on blood sugar levels. 50% of the carbs from Xylitol is added to nutritional values. This is consistent with industry practice.

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