Low carb recipes for chicken/duck (and other poultry)

[BIWI]

Posted by @MarzipanNPrayers:

Creamy Feta Chicken

I a pan fry chicken bite size pieces, bacon or pancetta and leeks until cooked and lightly coloured, then add asparagus spears and a splash of water and cover on medium low heat, after 5 minutes uncover and add some cream and feta cream mix thru and serve.

Marinated Chicken

1 chicken breast per person

Marinade for 4-6 pieces:

1 inch fresh ginger, peeled and finely chopped
2 large cloves garlic, peeled and finely chopped
2 tbsps sesame oil
2 tbsps light soy sauce
juice of a lemon or lime
black pepper
sprinkling of dried oregano
sprinkling of dried chilli flakes (optional)

Mix together.

Skin the chicken breast - then slice each breast into 2 or 3 long pieces (depending on the size of the breast)
Marinade as above
Before cooking, thread each piece on to a skewer and then grill or cook on an oiled griddle for c. 10 minutes, or until properly cooked through (i.e. no sign of any pinkness)

The chicken skewers work really well on the barbecue.

Posted by @GoOnPitch:

Chicken broth

Use the whole carcass of a roast chicken. Remove all the bits of meat that are still left.
Put the chicken in a big pan and cover with water.
Add some carrots, celery, onions cut in bits. put also some peppercorn, bay leaves and salt.
Heat the pan until the water is boiling gently (Not too strong but not too gently either as otherwise you won't get a nice rich stock).
Leave it to cook for 8~12 hours.
You can add some more water if it's getting too dry.

Obvioulsy you don't have to keen an eye on it all the time. You can also 'start and stop' ie start and cook for a few hours, stop overnight and start again in the morning.

When you have finished, drain the broth and keep it in the fridge.
Once it has cooled down, it will probably get 'solid', jelly-type of consistency. It will become liquid again as soon as you start heating up again.

Posted by @LackaDAISYcal:

Lemon & Pepper Chicken

4 chicken legs
Grated rind and juice of 1 lemon
2tbsp olive oil
2 clove garlic
Lots of cracked black pepper

Mix marinade ingredients together and brush over chicken. Leave for at least an hour, but preferably overnight.
Roast in predated oven at 180 for 35mins or until juices run clear.

Serve on a bed of mushrooms and spinach sauteed in garlic butter, pepper and a pinch of nutmeg.

Posted by @GlitterKitty:

Indonesian Chicken

455 g fresh green beans, trimmed and snapped (or any other low carb veg)
10 ml olive oil
455 g skinless, boneless chicken breast halves - cut into chunks
180 ml low-sodium chicken broth
85 g smooth peanut butter
10 ml splenda
15 ml low sodium soy sauce
5 g red chilli paste
15 ml curry powder or more to taste.
30 ml lemon juice
3 green onions, thinly sliced
20 g chopped peanuts (optional)

Cook veg.
Heat the oil and cook the chicken 5 minutes on each side, or until juices run clear.
Mix the chicken broth, peanut butter, splenda, curry powder, soy sauce, chilli paste & lemon juice in a saucepan over medium heat. Cook and stir 5 minutes, until slightly thickened. Mix in the green beans. Serve over cauli rice. Garnish with green onions and peanuts.

Posted by @GlitterKitty:

Coconut Chilli Chicken

Ingredients
•3 plump stalks lemongrass
•50g/2oz fresh ginger
•2 hot red chillies
•bunch coriander
•2 limes
•2 tbsp groundnut oil
•200g/7oz tomatoes
•2 tbsp fish sauce (nam plah)
•2 tbsp dark soy sauce
•8 chicken thighs
•400ml/14oz can coconut milk

Preparation method
1.Peel and discard the outer leaves of the lemongrass- they can sometimes be tough. Cut the inner leaves into short lengths and put in the food processor. Peel the ginger, then slice into thin pieces and add to the lemongrass. Chop the chillies, discarding their stems and add to the ginger. Roughly chop the stems and half of the leaves of the coriander to add to the food processor, reserving the rest for later.

2.Grate the lime zest into the food processor, reserving the limes for later, then turn the machine on and let it chop everything to a coarse paste. Add a little groundnut oil and scrape the sides down with a spatula if it sticks. Add the fish sauce, soy sauce and the tomatoes and process for a few seconds longer.

3.Warm a further tablespoon of groundnut oil in a deep pan over a moderate to high heat and use it to brown the chicken pieces, turning them so they colour nicely on both sides. Lift the chicken pieces out and pour away anything more than a tablespoon of oil and juices. Add the spice paste and let it fry over a moderate heat for two minutes till fragrant, stirring almost constantly, then return the chicken to the pan. Pour over the coconut milk, stir, cover and leave to simmer over a low heat for 15-20 minutes. Test the chicken for doneness making certain it’s cooked right the way through, simmer for few mins, then add the juice of the limes and the reserved coriander leaves.

Posted by @Jacaqueen:

Thai green curry

1/3 jar of Blue Dragon Green Curry Paste 8g carbs
250 ml carton of coconut cream (not creamed coconut) 4.5g carbs
Spring onion 4g carbs
4 Chicken breasts 0g carbs

This served 4 and comes out at just over 4g carbs per portion.

I had pak choi and green beans which would add about another 4g to the total.

Posted by @BerylStreep:

IPD Butter Chicken (Idiot Proof Diet)

1 sliced onion (could substitute with leeks or shallot)
4 tbs groundnut oil
50g butter
8 cardamom pods, crushed
6 cloves
1 cinnamon stick
1 tsp each of ginger, garlic,chilli,cumin seeds,coriander seeds, ground cumin, ground coriander
4 chicken breasts
400g tin of tomatoes
chopped coriander
100ml double cream (could substitute with coconut cream at 1.8g / 100ml

1. Fry onion in oil and butter until deep golden brown.
2. Add cardamom, cloves and cinnamon stick and stir for a moment, then add ginger, garlic, chilli, and the other spices.
3. Add the chicken chopped into chunks, then the chopped tomatoes.
4. Simmer for 10 mins covered, then 10 mins with lid off.
5. Add coriander and cream and simmer for another 10 mins.
6. Serve with buttered spinach.

This is very good.

Idiot Proof Diet - Spanish Chicken

serves 6-8

olive oil for frying
1 small onion, sliced
6 best quality pork sausages
8 boneless, skinless chicken thighs
225g chorizo sausage
1 tinned pimento or 1 red pepper
1 tablespoon paprika
400g tin chopped tomatoes
25g fresh parsley, chopped

• Pre-heat the oven to 170/GM3
• Heat the oil in a large ovenproof saute pan or cast-iron casserole dish and fry the onion until golden. Add the sausages and brown on all sides, then do the same with the chicken thighs
• Chop the chorizo into bite-sized chunks and add to the pan along with the pimento or pepper, the paprika and the tin of tomatoes
• Put the lid on the pan and bung it all in the oven for about 2 hours or until the chicken is tender. Check halfway through, and if it looks a bit dry add a very little chicken stock or water
• Stir in the parsley before serving

I made this yesterday, although I did it slightly differently. I used 4 skinless chicken breasts, sliced up, and I added some garlic (3 cloves) and used smoked paprika instead of ordinary. It takes a lot less than 2 hours to cook if you use breast meat - I reckon it was probably cooked after 45 minutes. Don't overcook it as the meat does go very dry.

But it was yummy. DH had his with rice, and I did braised fennel to go with it.

Re the Spanish Chicken - the recipe says it serves 6-8 but I'm not sure about that. I made it with 4 large chicken breasts rather than 8 chicken thighs. I would say it's more like it makes enough for 6 people, i.e. one sausage per person and 2/3 chicken breast. If you were to try and serve this for 8 people, you'd certainly want to use more sausages!

Posted by @QuincyMincemeat:

Quick salad to sling together:

Raw broccoli
Cooked turkey strips
Mayo
Whole grain mustard
Dried tarragon (a pinch)

Cut broccoli into thin slivers and mix all other stuff in..
Haven't given quantities because I just wing it! Like I do with a lot of salad-y type stuff.

Yotam Ottolenghi's turkey cakes with wasabi guacamole (slightly amended to make it less carby)
Serves 4

2 courgettes, coarsely grated
salt and black pepper
600g minced turkey or chicken
2 medium free-range eggs
1.5 teaspoons ground cumin
3 tablespoons chopped coriander
3 tablespoons chopped mint
2 garlic cloves, peeled and crushed
45g chopped spring onion
sunflower oil for frying

For the wasabi guacamole:

2 ripe avocados, peeled
2 tablespoons lime juice
2 teaspoons wasabi paste
20g chopped spring onion
salt

• Heat the oven to 180C/350F/GM4
• Put the grated courgette in a sieve, mixed with a quarter of a teaspoon of salt, and leave to drain for about 15 minutes. Squeeze out as much liquid as possible with your hands, then put the courgette in a large mixing bowl along with the turkey, eggs, cumin, coriander, mint, garlic, spring onion, a teaspoon of salt and some black pepper
• Mix together well, then shape into 12 patties weighing about 80g each
• Heat 2 tablespoons of sunflower oil in a large frying pan and fry the patties for four minutes, turning once, until nice and brown on both sides

-Transfer to a baking tray and finish off in the oven for a further 10 minutes

• While the turkey cakes are in the oven, make the guacamole:
• Mash the avocado with a fork and mix together with the lime juice, wasabi, chopped spring onion and half a teaspoon of salt

Posted by @QuincyMincemeat:

Italian-style turkey burgers

1)Pack of turkey mince
2)A couple of Sundried toms (these can be carby so watch out)
3)Dollop of pesto
4)Whatever other Italian seasonings you fancy
5)Salt and pepper
6)1 egg
7)Some ground almonds if you feel the mixture is too wet
8)Mozzarella balls

Mix ingredients no. 1-7 together.
Refrigerate for half an hour.
Put a mozzarella ball in middle of a handful of mixture and shape into something resembling a burger around the cheese.
Re refrigerate for a bit.
Fry.

Posted by @catinboots:

Thai chicken noodle soup

1 chicken carcass
Packet Shirataki (yam) noodles ^Now available in supermarkets under the brand Bare Naked Noodles*
Small carton coconut milk
Ginger
1 red chilli (I used a dry one)
1 tsp turmeric
Juice of 1/2 lime
Pak Choi (optional)

1. Pick all the chicken off the caracass and put to one side.

1. Boil carcass for 3-4 hours to make stock. Sieve.

1. Open and was noodles Add to stock.

1. Add coconut milk and the chicken pieces.

1. Add grated ginger to taste and 1 diced chilli

1. Add juice of 1/2 a lime and 1tsp tumeric.

1. Leave to simmer for 3-4 minutes.

1. Add shredded Pak Choi (or beansprouts??) just before serving.

Has made about 3 large portions.

Posted by @ILoveStripeySocks

From this blog

One pan duck and savoy cabbagge

Leave off the balsamic dressing if you wish, I did have a small drizzle though!

2 duck breasts
1 tsp black peppercorn , crushed
3 rashers smoked streaky bacon , chopped
1 Savoy cabbage, trimmed, quartered, cored and finely sliced
1 tbsp balsamic vinegar
2 tbsp olive oil

Lightly score the skin of the duck breasts, then generously season with the peppercorns and a sprinkling of salt. Lay the duck breasts, skin-side down, in a non-stick sauté pan, then place over a low heat. Leave the duck for 15 mins to brown and release its fat, then flip over onto the flesh side for 5 mins.Remove the duck from the pan, then turn up the heat.

Fry the bacon until crisp, then add the cabbage. Cook for 1 min, add a splash of water, then fry for 2 mins, just until the cabbage is wilted. While the cabbage is cooking, whisk any juices from the duck with the vinegar and olive oil. To serve, carve the duck breast into slices. Drizzle over the dressing and serve.

Posted by @ILoveStripeySocks:

From this blog

Creamy Chicken Masala

Obviously leave the rice/naan bread out and serve with other veg.

4 boneless, skinless chicken thighs, cubed(or use breastmeat)
3cm piece fresh root ginger, peeled and chopped
2 garlic cloves, chopped
1 tsp mild chilli powder
2 tbsp fresh coriander, chopped
juice of 1 lime
2 tbsp vegetable oil
1 onion
1 red chilli
1 tsp ground turmeric
284ml carton double cream
juice of ½ lemon

Put the chicken, ginger, garlic, chilli powder, coriander, lime juice and 1 tbsp of oil in a bowl. Stir, and set aside. Chop the onion, and seed and chop the chilli.
Heat a large shallow pan. Tip in the chicken and marinade and fry for about 6-8 minutes, stirring occasionally.
Meanwhile, heat the remaining oil in a pan and fry the onion and chilli for 3-4 minutes until just soft. Add the turmeric and stir fry for 1 minute. Lower the heat, pour in the cream and simmer for 2-3 minutes.
Add the chicken and simmer for 5 minutes, or until cooked. Season and stir in the lemon juice.

Spanish Chicken (adapted from the Idiot Proof Diet Recipe Book)

olive oil for frying
4 skinless chicken breasts, each cut into 3 slices
100g shallots, sliced (this will be roughly 2 banana/echalion shallots)
Sainsbury's Taste The Difference Lincolnshire Pork Sausages (six, cut in half)
225g chorizo sausage
160g red pepper (a large red pepper)
1 tablespoon paprika
Sainsbury's Basics carton of chopped tomatoes

Heat the oil in a large saucepan or casserole dish, and fry the shallots until golden; season with salt and black pepper
Add the sausages and brown, then add the chicken to brown
Chop/slice the chorizo into bite-sized chunks/slices and add to the pan along with the sliced red pepper, the paprika and the chopped tomatoes; add about half a carton of water as well
Bring to the boil, turn the heat down and cook for around 30 minutes until everything is tender. Because I used chicken breasts, you don't need to cook for too long as they will dry out.

I couldn't find a carb count for the chorizo that I used, so this is based on a generic carb count for paprika.

But on the basis of the ingredients above, this lot comes to 45g carbs for the whole thing. I reckon it would easily feed 6 people, in which case, it would be 7g carbs per serving.

Posted by @middleagedspread:

My own favourite is Chicken Cordon Bleu
Chicken breast, bashed flat (cover with clingfilm & use rolling pin)
Place piece of prosciutto, then slice of gruyere over chicken
Roll up & secure with wooden sticky thing
Roll in beaten egg & grated parmisan

Oven for 180* for 40 mins.

Posted by @vnmum:

Non- grilled chicken tikka masala cooked in slow cooker
serves 4

1 small sprig fresh mint
1 onion, quartered
1 lge garlic clove, halved
1cm/half inch peice fresh root ginger, peeled and chopped
1 chilli, deseeded, roughly chopped
juice of 1 lime
2 tbsp tomato puree
1 tbsp paprika
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp ground turmeric
1 tsp garam masala
1 tsp salt
1 tbsp oil
200ml/1 cup thick crreamy plain yoghurt
700g chicken breast, diced
2 tbsp ground almonds
2 tbsp double cream

strip mint leaves of stalk. put mint leaves, onion, garlic, ginger and chilli in a hand blender and blitz until a rough paste.

add lime juice, tomato puree, all ground spices and salt. whizz till mixed

heat oil in a pan, add paste and fry for 1 minute. stir in yoghurt and bring to the boil.

put chicken in slow cooker and pour over the sauce. stir well. cover and cook on high for 3 hours or low for 6 hours (mine is a large oval cooker and it was done after 5 hours)

stir in the almonds and cream. taste and re season if needed. ( I added more cream to our tastes)

Posted by @butterflyexperience:

From this blog

Bacon Mushroom Parmesan Alfredo Chicken

Ingredients
3 very big skinless boneless chicken breasts or equivalent
6 strips of bacon cut in half (and their drippings from frying)
~1 package of mushrooms (from 1/4cup to 1.5cup, whatever you have)
1/2 cube butter cut in thin slices (that's 1/8 cup or 4 oz for those without cubes)
handful of shredded parmesan cheese (1/4cup to 1cup, whatever you have)
half a jar (or 6-8oz homemade) alfredo sauce or some variant on that
baking pan (I used square 8")

Instructions
heat oven to 350 degrees F.
cook the half bacon slices (you want 3-4 per chicken breast) until ~ 1/2 or more done
put slices of butter over bottom of baking pan
put sliced mushrooms over the butter
put part of the parmesan lightly sprinkled over it all
cut fat off chicken breasts (if you wish) and season them both sides with onion powder, garlic powder, and the herbal season of your choice (I used Green Goddess dressing base from Penzey's, italian seasoning would work too) and place the chicken breasts on top of the mushrooms
sprinkle the rest of the parmesan over all of it, chicken too
place the strips of bacon over the top of the chicken breasts
pour the bacon grease from your few strips into the bottom of the baking dish
pour the alfredo sauce lightly all around the pan both on chicken and in the other areas (it should be enough to make it a little saucy but not enough to drown it)
Bake it at 350 for about 50-60 minutes.

Posted by @AuntieMaggie:

Thai chicken soup

1 litre chicken stock
200ml coconut milk
1 3-4cm ginger
2 tbsp fish sauce
1 red chilli
1 tsp tumeric
1 tsp tamarind paste
2 tbsp lime juice
250g chinese leaves such as pak choi
approx 150g/2cups of left over chicken
chopped coriander to serve (optional)

Put chicken stock in saucepan and heat
Add all ingredients except leaves
once piping hot and cooked through add leaves and cook for just a minute or until tender
Serve

You can add noodles but make sure they're the zero carb ones!

Posted by @BlackAffronted:

1 chicken breast
1 tablespoon mayo
1 tablespoon grated Parmesan
Pinch garlic powder
Salt & pepper to season.

Preheat the oven to 200c. Mix the mayo, Parmesan, garlic powder, salt & pepper. Place the chicken breast in an oven proof dish and top with the mixture. Bake for about 25/30 minutes, until chicken cooked through & the topping is all golden.

Posted by @theDudesmummy:

Chicken a la King

One chicken cooked in pressure cooker, deboned, then pulled apart into bits.
Put with the chicken bits into casserole dish on stovetop:
Celery, onions, a few peas, mushrooms, seasoning, double cream.
Cooked until cream has reduced a bit and sauce is thick
Served on cauliflower mash or cauliflower rice or (as I had last night) shredded lettuce
Delicious.

Posted by @halfthesize:

Garlic chicken wrapped in Parma ham

Take 4 chicken breast and slice into the middle creating a pocket.
Mix Butter with garlic (and chilli flakes if wanted)
scoop the mixture evenly into the pockets of the 4 chicken breasts, then wrap each breast in ham(I normally need 2 packs).
I use a skewer to keep them in place.
Cook on 180 for aprox 40 mins
I then serve with green salad dressed with a dressing of olive oil and chilli flakes.

Posted by @BlackAffronted:

Loaded Chicken

Serves 4

4 chicken breasts, butterflied (cut through to almost through, then opened out)

Tomato basil sauce -

2 tablespoons tomato puree
1 tablespoon olive oil
1 tablespoon water
Pinch of dried basil
1 crushed garlic clove
Pinch onion powder
Salt & pepper

Mix all together in a small bowl and then smear over the open chicken breast.

Top with mushrooms, crispy bacon, shallot (any topping you like really) and grated cheese.

Whack in the oven for 30 mins.

Posted by @ChoosandChipsandSealingWax:

Chicken, celeriac, feta and spinach bake

Cut chicken into small pieces and brown;

Slice celeriac thinly

Either wilt fresh spinach or get frozen spinach and defrost; squeeze out water and mix with pack of feta.

Then fry an onion with thyme and put that into the feta mix

Layer of celeriac, layer of chicken, then all the spinach mixture, then another layer or chicken, and finally another layer of celeriac.

Pour over a bit of cream and top up with stock. Bake in oven for 45 minutes. Take out and crumble mozzarella and top. Grill until cheese melted and browning. Very good.