LOW CARB SPICED CHINESE STYLE CHICKEN
Servings: 3
Delightfully simple, healthy and low carb. A great keto and paleo dish made with no effort whatsoever.
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Equipment
Ingredients
- 650 g chicken thighs boneless, skin optional
- 30 g extra virgin olive oil
- 50 ml water
- 1 garlic clove minced
- 1 TBSP coconut oil 20g
- 1 pak choi bulb roughly cut
- 1 fresh chilli chopped, optional
- ¼ tsp fine Himalayan pink salt
- ¼ tsp organic broth granules non-MSG, gluten free, non-GMO
- ¼ tsp Chinese Five Spice
- ¼ tsp paprika
- ¼ tsp chilli powder
- ¼ tsp cayenne pepper
- ¼ tsp freshly ground black pepper
- ¼ tsp turmeric
Instructions
- heat oil in a shallow casserole pan.
- add chicken and sear for 4 mins each side on medium-high heat.
- add all other ingredients except pak choi and turn chicken pieces over so both sides are well coated.
- cover with lid, reduce heat to low and simmer for 30 mins, then turn chicken pieces over, raise heat to medium and cook for another 15 mins.
- taste test and adjust seasoning if required.
- add pak choi 5 mins before end of cooking time.
Notes
Keep an eye on the casserole and add 20-30ml water at a time if the "broth" dries up, but not for the last 10 mins of cooking (after 45 mins cooking there should just be flavoursome oil around the chicken); on the other hand, if a little 'broth' remains, remove the lid and continue cooking until evaporated.
If you buy skin-on chicken thighs, don't throw away the skin. Remove it in one piece and grill it until crispy - delicious!
Metric kitchen scales are an inexpensive yet invaluable gadget to ensure accurate measurement of ingredients. Store them upright in a cupboard or over your worktop and they'll only take up a tiny bit of space. Click here for the ones I use.
Nutrition
Serving: 3 | Calories: 470kcal | Carbohydrates: 4g | Protein: 47g | Fat: 30g
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