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.

Posted by @MrsHoolie:

Creamy pesto chicken

This is a slow cooker recipe adapted from the Hamlyn slow cooker book. I missed out the tbs of flour so the sauce is runny but extremely delicious.

600g chicken breast
15g butter
Glug of olive oil
200g shallots, halved
300ml chicken stock (could probably do 200ml)
4tbs white wine
1tbs pesto
3tbs double cream
Grated Parmesan
A little chopped basil

Heat oil and butter in frying pan.
Add chicken on a high heat until golden but not cooked through.
Add to slow cooker
Add shallots to frying pan, cook for 5 mins
Add the wine, pesto and stock to shallots
Pour shallots and sauce into the slow cooker.
Cook on high for 3-4 hours. Don't leave it for 10 hours as the chicken will be overlooked and stringy.
After 4hrs stir the cream just before serving,sprinkle with chopped basil and Parmesan.

Get nice plump chicken breasts from the butcher if you can.
We had it with mashed celeriac and steamed kale.

Posted by @EwanHoozami:

Moroccan Chicken, Swede and Halloumi traybake

serves two hungry folks.

• 6 chicken thighs
• 1 small swede in 1 inch cubes
• half a packet of halloumi in half-inch cubes
• a green pepper in big chunks
• two big wedges of lemon
• 1 tbsp of ras-el-hanout dry spice mix (or you could mix a variation on cinnamon, chilli powder, coriander, cumin, nutmeg, turmeric and white pepper for the same effect)

1 - parboil swede for about 5-10 mins until yielding to a sharp knife. At the same time, heat oven to about 200c and warm a big roasting tray with a good slosh of groundnut oil and butter.

2 - when the oil is hot, add the drained swede and chicken thighs and put in oven for 15 mins or beginning to brown

3 - take out of oven and add pepper, halloumi, lemon and spice mix, stir to coat and put back in oven until the chicken and swede look cooked and golden.

it smells divine

I had it with a pile of rocket, it might be nice with cauli rice too. DH had couscous.

Posted by @AuntieMaggie:

Caribbean chicken stew

Uses 2 onions but you can use shallots I guess and I'm not sure how carby the all purpose seasoning can be - mine's just spices.

16 chicken pieces (can be thighs, drumsticks, breasts... I sometimes use chopped breast. Recipe says skinned but I don't bother)
1/2 tsp salt
2 tbsp all purpose seasoning
1/2 tsp black pepper
2 tsp chicken seasoning
400ml oil (I don't use anywhere near as much but this is what the recipe says)
3 spring onions
2 onions
1 scotch bonnet chilli
1 garlic clove
1 pepper
knob of butter

Cover chicken in seasoning, salt and pepper in a bowl and leave for 30 mins. Heat oil in pan and fry the chicken until browned (keep the left over seasoning if any left in the bowl.) then put on a plate. Scoop out as much of the oil as possible then add the chicken, left over seasoning, chopped veg, butter and 450ml water and simmer for 15 mins until thickened.

Posted by @ispiltthetea:

Mustard chicken:

Had a delicious dinner tonight. Loosely based on the Mustard Chicken from Jamie's 30 min meals.

Basically rub chicken breasts with rosemary, s&p, mustard powder, and then fry them in butter.

Add chopped leeks half way through and some crushed garlic. Then add mushrooms and fry a bit more.

When chicken nearly cooked, crumble in a chicken stock cube, add some boiling water and then reduce it down.

Turn off heat, add a spoon of wholegrain mustard and a good slosh of cream. Warm through and serve.

We had it with mashed swede, celeriac chips and steamed broccoli.

Sorry, that was posted by @spilttheteaagain

Posted by @snoworneahva

From bbcgoodfood, my kids loved this!

Ingredients
125g ball mozzarella , torn into small pieces
50g strong cheddar , grated
1 tbsp wholegrain mustard
4 skinless boneless chicken breast fillets
8 smoked streaky bacon rashers

Heat oven to 200C/fan 180C/gas 6.

Mix the cheeses and mustard together. Cut a slit into the side of each chicken breast, then stuff with the mustard mixture.

Wrap each stuffed chicken breast with 2 bacon rashers - not too tightly, but enough to hold the chicken together. Season, place on a baking sheet and roast for 20-25 mins.

Tip
If you want to use less bacon, stretch out four rashers using the back of a knife to make each one longer and thinner. Wrap just one around each chicken breast as before.

Posted by @spilttheteaagain:

Coconut Chicken

• Coconut milk 2 1/2 cups
• Boneless chicken breasts, cut into small pieces 2
• Fresh coriander leaves with roots 1/4 cup
• Fish sauce 2 teaspoons
• Green chillies 1
• Fresh red chillies 1-2
• Lemon 1
• Fresh basil leaves 15-18
• Salt to taste

Chop coriander leaves with roots. Put chicken pieces in a deep non stick pan, add fish sauce and mix. Chop green and red chillies and add along with coriander leaves. Grate rind of ½ a lemon and add. Add coconut milk, basil leaves and salt and mix. Cook on medium heat till chicken is completely cooked. Serve with cauli rice.

Chicken tikka massala

serves 4
From "Curry" (various authors) published by Dorling Kindersley

Although the list of instructions makes this sound complicated, actually it's very straightfoward and is really, really tasty

6 boned and skinned chicken thighs (about 675g/1.5lbs)
juice of 2 limes
1 teaspoon paprika
1.5 teaspoons cumin seeds
0.5 teaspoon coriander seeds
2 shallots, roughly chopped
4 large garlic cloves, roughly chopped
4cm (1.5in) piece of fresh root ginger, peeled and roughly chopped
2 green chillies, deseeded and roughly chopped
125g (4.5oz) plain, Greek-style yoghurt
0.5 teaspoon ground garam masala
1 tablespoon vegetable oil

Sauce:

1 tin chopped tomatoes
1 rounded teaspoon tomato purée
handful of coriander leaves, roughly chopped
3cm (1.25in) piece fresh root ginger, peeled and grated
1 teaspoon lime juice
0.5 teaspoon caster sugar
50g (1.75oz) unsalted butter
125ml (4fl oz) single cream

Method:

Cut the chicken thighs into small chunks

Combine the lime juice and paprika and mix with the chicken

Heat a small, heavy-based frying pan over a moderate heat. Add the cumin and coriander seeds and roast for about 1 minute, stirring constantly or shaking the pan to prevent them from burning. As soon as they start to darken and you catch the spicy aroma, remove the heat and put on a plate and let them cool. In a small food processor, a grinder/electric coffee mill, or a pestle and mortar, grind the spices to as fine a powder as you can manage

Put the shallots, garlic, ginger and chillies into a food processor. Drain the lime juice and paprika mixture from the chicken and add to the onion mixture. Process until smooth. Tip into a mixing bowl and stir in the yoghurt, garam masala and add half the cumin/coriander powder

Pour this mixture over the chicken, making sure that each piece is coated. Cover with clingfilm and marinate overnight in the fridge.

When you're ready to cook, pre-heat the grill, with the grill pan in place, to its hottest setting.

Take the chicken out of the yoghurt marinade and arrange on the hot grill pan. Drizzle with the oil and grill for about 5 minutes on each side or until beginning to char around the edges. Pour any cooking juices into a bowl, and keep the chicken warm whilst you make the sauce

Combine the tomatoes, tomato puree, coriander leaves, ginger, lime juice, sugar and remaining cumin/coriander powder in a blender or food processor and process until smooth.

Heat the butter in a saucepan and when melted, add the spiced tomato mixture and the cream. Bring to simmering point, then strain in the reserved cooking juices and add the cooked chicken pieces.

Re-heat and serve piping hot.

Posted by @ChesterDrawers:

Chester's chicken nuggets

Chicken breasts, chopped into chunks or strips
Beaten egg
Grated Parmesan
Salt, pepper, and any herbs or spices you fancy

Put Parmesan in a bowl and season with pepper and any other herbs or spices you fancy. A bit of cayenne is nice. Dip chicken bits in egg, then toss in Parmesan til it is well coated. Either shallow fry in oil or butter til golden and crispy or oven bake on an oiled baking sheet. Nuggets take between 5-10 mins but a whole breast would be longer. Lovely served with swede or celeriac chips and a tzatziki dip or sour cream.

Posted by @TheNutmegofconsolation:

Tarragon Chicken

Ingredients

1 tbsp olive oil
4 Chicken Legs,
400g pack shallots, peeled
4 garlic cloves, halved
300ml dry white wine
300ml chicken stock
2 tsp wholegrain mustard
2 tbsp chopped tarragon plus a few leaves to garnish or used dried
2 tbsp Full Fat British Crème Fraiche

Heat the oil in a large frying pan and cook the chicken, shallots and garlic over a fairly high heat for 10 minutes until golden brown.

Add the wine, stock, mustard and tarragon. Cover and simmer gently for 20 minutes until the chicken is completely cooked through with no pink meat.

Remove from the heat and stir in the crème fraiche. Divide between four plates, garnish with tarragon leaves and serve.

Posted by @gointothewoods:

I make this all the time, it's delicious! Could serve with Cauli mash instead of potatoes.
Could sub bacon lardons for the chorizo.

Creamy Chicken and chorizo casserole

Serves 4

INGREDIENTS
1.8 kg Chicken jointed (I use chicken breasts/ legs on the bone)
25 g Butter
2 Shallots peeled and finely diced
3 cloves garlic very finely diced
50 g Chorizo diced (I use at least twice this)
1 tsp Fresh Thyme (I used dried)
1 glass Dry White Wine (I usually leave this out)
1 tsp Plain Flour (could leave this out as the cream thickens things up)
1 L Chicken Stock
50 ml Cream
2 carrots, thinly sliced
Salt & Cracked Black Pepper

METHOD
Choose a wide saucepan with a thick base.
On a medium heat melt the butter and add the chicken pieces, cook for 5 – 10 minutes ensuring the chicken is lightly browned all over.
Add the chorizo, carrots, shallots, garlic and thyme and cook for an additional 5-10 minutes.
Sprinkle in the plain flour and mix well in to ensure that it does not stick to the base of the pan at this crucial time.
Next add in the white wine and again, do continue to stir the mixture because the wine will evaporate off quite quickly.
Boil up the chicken stock and add into the floured chicken mixture.
Add in the cream and allow this to thicken up.
Bring the mixture to the boil and then reduce to a gentle simmer.
Allow to simmer for an additional 10 – 15 minutes or until the chicken is well cooked through to the centre. Season lightly.

Posted by @Scarletohello:

I've just made this, it was delicious! It was a bit like chicken Kiev but without the breadcrumbs.

Chicken breasts wrapped in Parma ham

Cut the chicken breast and stuff with a mixture of marscapone cheese, fresh parsley and thyme, finely chopped (or pressed) garlic, salt and pepper.

Wrap in 2 or 3 slices of Parma ham.

Pop in oven, gas mark 5 for 20 mins.

Had with a salad topped with shaved Parmesan. I'd never made this before and it was so good it's something I'd serve at a dinner party!

Posted by @BitchTradeMark:

Broccoli & chicken fritters
makes approx 35

10 oz cooked chicken chopped
1 cup (4 oz) grated cheddar cheese
8 oz fresh broccoli finely chopped (this was about 2 - 2 1/2 cups)
1/2 tsp garlic powder
1/4 tsp onion powder
1 cup almond flour
4 beaten eggs (with a dash of salt and pepper thrown in)

Preheat your oven to 375 degrees (190C).

In a large bowl, mix together chicken, cheese, broccoli, garlic and onion powders, and almond flour.

Make sure these are well mixed and the ingredients are distributed well.

Add in the beaten eggs and mix well.

Using your hands, make balls about the size of a rounded tablespoon, and give it a firm squeeze to hold it all together.

Place them on a parchment paper lined baking sheet with just a little bit of room between them. They really don't spread or puff up much so feel free to put a lot on there.

Bake for 30-35 minutes, or until crisped and golden.

Carb count
Cheese 1.3g
Almond Flour 8g
Broccoli 7g
Onion powder 0.7g

17g total. I ate 8 of these with mayo as a dip for lunch, which was sufficient and works out at approx 4.3g carbs.

Posted by @BitchTradeMark

Enchilada Chicken Soup
serves 4 (I made it last 5 for lunches)

3 tbsp. Olive Oil
3 stalks Celery, diced
1 medium Red Pepper, diced
1 tsp garlic powder
4 cups Chicken stock
1 cup Diced Tomatoes
8 oz. Cream Cheese
6 oz. Chicken, shredded
2 tsp. Cumin
1 tsp. Oregano
1 tsp. Chili Powder
1/2 tsp. Cayenne Pepper
1/2 cup coriander, chopped
Salt and Pepper to Taste

Dice 3 stalks of celery (cut the tips off of each end) and 1 medium red pepper. In a pot, heat 3 tbsp. olive oil over medium high heat. Once the oil is hot, add celery, pepper, and garlic. Let this cook until the celery softens. Add salt and pepper to taste.

Once celery is cooked, add 1 cup Diced Tomatoes and stir well. Let this cook for about 2-3 minutes. Add spices and additional salt and pepper if needed. Stir this up and leave for a 1-2 minutes.

In the mean time, chop up the coriander(make sure you cut the stems off). You’ll need about 1/2 cup in total.

Add 4 cups chicken broth and coriander to the pan. Stir everything together. Bring the soup up to a boil and then reduce heat to low. Let this simmer for 20 minutes.

Measure out the cream cheese and add it to the pan. Stir in well and bring to a boil again.

Once boiling, turn to low and simmer for 20-25 minutes.

Shred the chicken with a fork. You can either cook this fresh as you’re making the soup or you can use cooked leftover chicken. Once simmered, add chicken to the pan. Stir together until everything is mixed. Serve up with extra sour cream! You can additionally garnish with shredded cheese, extra pepper, or fresh coriander.

Total carbs - 31g. Per serving - 7.8g

Posted by @Birdinacage

Chicken courgette noodle soup

Great if you have a cold or feel generally under the weather. Makes 3-4 servings

• 900ml chicken or vegetable stock (or Miso soup mix)
• 1 medium/large chicken breast
• 1 tsp grated/ground ginger (or fresh chopped root if you have it)
• 1 garlic clove, finely chopped
• 3-4 mushrooms, thinly sliced
• 2-3 carrots diced
• 1 courgette sliced into ribbons
• optional 1 chopped echalion shallot
• optional soy sauce

1. Pour the stock into a pan and add the chicken, ginger, and garlic.
2. Bring to the boil, then reduce the heat, partly cover and simmer for 20 mins, until the chicken is tender.
3. Remove the chicken to a board and shred into bite-size pieces using a couple of forks.
4. Return the chicken to the stock with the courgette, carrots, mushrooms, shallot and the soy sauce.
5. Simmer for about 4-5 mins until the carrots are tender.
6. Serve.

Posted by @Mrsstevejones:

Chicken thighs in a lemon grass and ginger sauce

2 stalks of lemon grass
2 garlic cloves
5 spring onions
knob of ginger
1 tbsp soy sauce
i veg stock cube
1 tin coconut milk
1 green chilli
8 chicken thighs

Roast the bone-in chicken thighs in the oven until done. Drain off excess fat but leave brown chicken-ey bits in the bottom of tin.

Cook the ginger, garlic, chilli, spring onions and lemon grass in a little groundnut oil for 2-3 mins. Add the coconut milk, stock cube and soy sauce, bring to boil. Pour over chicken and scrape bits from bottom of the pan.
Put back in oven for 10-15 mins.

I served this with coriander cauli rice and roasted broccoli

Posted by @LexLoofah:

Butter Chicken or Murg Makhani in the slow cooker

Serves 4

You can leave out some of the spices if you don't have all of them, I just like to have a mix of spicy and fragrant so as long as you have a few of each in there it will be fine

Ingredients:

• two large chicken breasts cut into chunks (could use boneless thighs)
• 2 tbl sp butter or more if you wish
• 1 shallot
• 2 tsp lemon juice
• 2 cloves garlic, crushed
• 1 inch ginger, grated
• 2 tsp garam masala
• 1 tsp chilli powder
• half a tsp cayenne pepper or more if you want it spicy
• 1 tsp ground cumin
• 2 tsp ground coriander
• 1 stick cinnamon and 5 cardamom pods tied up in muslin or ground version
• 1 cup tomato sauce (lowest carb content you can find)
• 1 cup of ff greek yog
• quarter cup of cream
• fresh coriander to garnish if you wish

1. Saute the shallot in the butter until soft
2. Add the lemon juice, garlic, ginger and ground spices (put the whole ones in the slow cooker), cook for 1 minute
3. Add the tomato sauce and cook for a few minutes, stir a few times
4. Reduce the heat and add the yogurt and cream, stir and simmer for about 10 minutes
5. Blitz the sauce in a blender and turn the slow cooker on high
6. Pour the sauce into the slow cooker and stir in the chicken
7. Cook on high for between 4-6 hours, turn down for the last few hours if it is too bubbly. Could cook on low if you need to leave it for longer.

I served with pilau cauli rice and aubergine chunks fried in coconut oil and a splash of water and fresh chopped coriander sprinkled on top

Posted by @LowLevelBlinging:

Chicken Shawarma

This is an Ottolenghi recipe, intended to be served with flat breads but obviously leave that bit out for us.

Chicken marinade:

2½ tbsp lemon juice
3 small garlic cloves, crushed
20g fresh ginger, finely grated
¼ tsp ground turmeric
¾ tsp sweet paprika
1½ tsp ground cumin
¾ tbsp sumac
¼ tsp ground cardamom
¾ tsp ras el hanout;
8 chicken thighs, boneless, skin on (800g net weight)
90ml olive oil
25g chopped coriander, stems and leaves
Salt and black pepper

Method

First make the marinade.
-Combine the lemon juice, garlic and ginger in a large bowl.
-Dry-fry the spices on medium heat until their aroma is released and then add these to the bowl, along with 1 teaspoon of salt and ¾ teaspoon of black pepper.
-Pat dry the chicken pieces and place them in the marinade along with 5 tablespoons of the olive oil and the fresh coriander.
-Massage the mixture into the chicken well, cover the bowl and leave in the fridge to marinade for 2 to 3 hours, or overnight.

-Preheat the oven to 180C.
-Place a large ridged griddle pan on high heat.
-Once red hot, cook the chicken pieces for 3 minutes on each side until nice and brown.
-Transfer to an oven tray to cook the meat through in the oven; about 6 minutes. [I think it takes much longer than this, more like 15-20 minutes]
-Allow to rest for a few minutes before cutting the chicken into 1 centimetre thick slices.
-Any remaining juices from the pan can be drizzled over the meat.

Serve with a middle eastern style salad dressed with finely chopped parsley/mint/coriander, oil and lemon juice.

There's a salsa and chilli sauce recipe on the original recipe page here at www.ottolenghi.co.uk/chicken-shawarma-sandwiches-shop

Honestly, this recipe is BLOODY GORGEOUS and will be entering our weekly repertoire.

Posted by @Gcalgske:

Parmesan Chicken

Adapted for LC from a recipe here:
garlic-and-lemon-brocc Here

Really satisfies that coated chicken craving. Should serve two.

Ingredients
4 Boneless/ skinless chicken thigh fillets (or two large breasts sliced lengthways in two)
75g parmesan, finely grated (could substitute grana padano)
Teaspoon smoked paprika
1 egg, beaten
1 small head broccoli, broken into florets
25g butter
1 tsp Garlic puree
1⁄2 lemon, zested and juiced

Method:

1. Season the chicken. Mix the parmesan and smoked paprika. Coat each piece of chicken in egg and then press into the parmesan cheese, thoroughly coating the pieces both sides. Fry in a hot non stick pan for approx 20 minutes or until crisp and golden.
2. Steam the broccoli until tender, drain. Melt the butter in a pan. Add the lemon juice / zest and garlic and season. Toss with the broccoli and serve with the chicken.

Posted by @dillite:

I think I shall add a favourite of mine as wel l- I've only ever served it with either rice or mash though, but I'm sure it can be served with just veg too.

source from this site

CHICKEN WITH SUNDRIED TOMATO SAUCE

Ingredients

8 bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper, to taste
3 tablespoons unsalted butter, divided
3 cloves garlic, minced
1/4 teaspoon red pepper flakes, or more, to taste
1 cup chicken broth
1/2 cup heavy cream
1/3 cup julienned sun dried tomatoes in olive oil, drained
1/4 cup freshly grated Parmesan
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 cup basil leaves, chiffonade

Instructions

Preheat oven to 400 degrees F.
Season chicken thighs with salt and pepper, to taste.
Melt 2 tablespoons butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.
Melt remaining tablespoon butter in the skillet. Add garlic and red pepper flakes, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, heavy cream, sun dried tomatoes, Parmesan, thyme, oregano and basil.
Bring to a boil; reduce heat and simmer until slightly thickened, about 3-5 minutes. Return chicken to the skillet.
Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes.
Serve immediately, garnished with basil, if desired.

Apparently just 2.6g carbs per serving.

Posted by @ChesterDrawers:

Chicken and blue cheese ‘risotto’

One chicken breast
Half a cauli
Two rashers of bacon
Handful of mushrooms
One shallot
Garlic clove
Butter
Blue cheese, crumbled, as much as you like
Salt and pepper
Chicken stock

1. Grate cauli or whizz in food processor to make rice, then microwave in a bowl covered with clingfilm for eight minutes.
2. Meanwhile fry chicken, bacon, mushrooms, garlic and shallot in lots of butter til all cooked and crispy.
3. Add cooked cauli and stir through other ingredients. Add a ladle of stock, stir through and season. Leave to reduce.
4. When stock is pretty much gone, add blue cheese and stir through til melted and goo-ey. Top with any chopped herbs if you like.

Pretty sure this would work with different meals, veggies and cheeses. Just go with whatever you have/fancy

Posted by @Gcalgske:

Creamy Pesto Poached chicken

Small pack cherry tomatoes (around 8 per serving)
Tbsp olive oil
Low carb pesto (I use Lidls Baresa 2.9g/100g about 1/2 a 190g jar to make enough chicken for 2.5 people)
Hot water out the kettle as required
250g courgettie per person
Small chicken breast chopped per person
60ml double cream
25g grated Parmesan
20g butter
Handful Fresh basil leaves

Roast cherry toms in tbsp olive oil and salt and pepper in the oven.

Chop chicken thigh or breast into bite sized bits. Add low carb pesto to a sauté pan with enough water out of a kettle to submerge chicken and make a poaching liquor. Poach chicken until cooked. Thicken liquor with double cream, Parmesan and a bit of butter (if too thin take out chicken so it doesn't over cook and set aside. Boil sauce down to reduce). Toss the hot sauce and chicken through raw courgettie (heat of sauce will cook it enough) or cooked pasta for carbivores. Top with the roasted cherry tomatoes and basil.

Posted by @Gcalgske:

Duck is great rubbed with five spice and marinated in sesame oil/ chilli/ garlic/ ginger and roasted till pink/ fat rendered.

I'd leave the duck to rest and use the fat and left over marinade to stir fry veg - my favourite 'chinese' style stir fry is shallot, bok choi, a tiny sliver of carrot or red pepper (about 15g per portion - not BC I know so hmm can be left out) a few julienned mange tout and bean sprouts. Really yum

Posted by @WanHeda:

Chicken satay

Marinate diced chicken in soy sauce/garlic/ginger for a couple of hours or overnight. Thread onto skewers & grill (on BBQ or under a grill).

Sauce:

melt some coconut oil in a small saucepan, then add 2 teaspoons mild curry powder. Fry gently for around 30 seconds, then add half a tin of coconut milk and 2 tablespoons of peanut butter (Asda crunchy is 4.6g per 100g). Simmer for 10 minutes, until all combined and heated through. Pour over the skewered chicken

Posted by @WanHeda:

Lemon pesto chicken salad

I tablespoon LC pesto (Lidl is very low)
2 tablespoons mayo
Squeeze of lemon juice
salt & pepper

Mix these together then add cooked chicken & allow to stand overnight.

Serve on salad leaves, cucumber, cherry toms, avocado slices & sprinkle on some toasted pine nuts.