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.

Thank you these are fantastic

Placemarking!

Mediterranean Chicken, with Lemon & Oregano recipe by Monya Kilian Palmer (Keto Kitchen) serves 6

Ingredients

6 large chicken thighs (approx 170g/6oz each)
600g (1lb 5 oz) cauliflower florets*
1 teaspoon dried oregano
2 garlic cloves, very thinly sliced
2 lemons
100g (3 1/2 oz) cherry tomatoes, halved
50g (1 3/4 oz) best quality black olives, pitted and sliced
30g (1 oz) unsalted butter
salt and freshly ground pepper

To serve:

salt flakes
small handful fresh oregano leaves, roughly chopped
small handful of fresh flat-leaf parsley, roughly chopped
finely grated zest of 1 lemon

• this was 2 medium-sized cauliflowers

Method

• Preheat oven to 220C/200C fan/425F/gas mark 7

• Season all sides of the chicken thighs with salt and freshly ground pepper, and place them skin side up, in a large, deep roasting try. Place in the oven for 20 minutes

• In the meantime, blitz the cauliflower florets in a food processor. Transfer to a large bowl and stir through the dried oregano, sliced garlic and the finely grated zest of 2 lemons. Slice the lemons in half and squeeze over the juice. Stir in the cherry tomatoes and olives

• Melt the butter in a small pan over a medium heat, then pour it over the cauliflower mixture. Season with salt and stir well. (The butter may solidify, so do this just before the chicken's 20 minutes are up)

• After the chicken has been in the oven for 20 minutes, remove it and reduce the temperature to 200C/180C fan/400F/gas mark 6

• Use tongs or a slotted spoon to remove the partially cooked chicken thighs from the roasting tray and set aside. Tip the cauliflower mixture into the roasting tray and toss it in all the juices

• Return the chicken thighs to the tray, nestling them into the cauliflower mixture. If any juice ran from the chicken while it was set aside on the plate, drizzle this over the cauliflower too. Return the dish to the oven for 20-25 minutes for the chicken to sufficiently cook through. If in doubt, use a thermometer probe to check the thickest part one thigh. It should read 72C/161.5F. Give the cauliflower mix a stir halfway through to avoid the cauliflower on the edges burning*

• To serve, season the dish with salt flakes, roughly chopped fresh oregano, chopped parsley and the finely grated zest of the third lemon

• I turned the grill on for the last 5 minutes of cooking, to make sure that the skin was crisped up

Calories - 480
Carbs - 4.3g
Protein - 33g
Fat - 36g

These are amazing.

Thank you so much @BIWI and all the other contributors

A Monya Killian-Palmer recipe

Sesame Chicken, Tenderstem Broccoli and Crispy Shallots
Serves 4

Ingredients

4 chicken breasts, skinless and deboned
2 tsp ground ginger
1 tsp garlic granules/garlic powder
400g Tenderstem broccoli
4 tbsp olive oil
2 echalion shallots
2 tbsp toasted sesame oil
1 tbsp rice wine vinegar
2 tsp sesame seeds
salt, salt flakes and freshly ground black pepper

Method

• preheat the oven to 200C (fan)/220 conventional oven/GM7
• line a baking tray with greaseproof paper
• you'll be serving this on a large platter, and this should go into the oven to warm when you take the chicken out

First deal with the chicken:

• mix together the ground ginger, garlic granules, salt and black pepper, then rub this all over the chicken
• put the chicken on the tray and bake for 20-22 minutes; once done, set aside for 5 minutes to rest, and then slice it

Next the shallots:

• peel and thinly slice the shallots
• heat three tablespoons of olive oil in a medium non-stick pan over a medium heat, add the shallots and cook stirring continuously till they crisp up and caramelise (this will take up to 10 minutes, but keep an eye on them, and stop them going too dark as they will become bitter)

Then the broccoli:

• trim the ends and cut any leaves off the stems, then add the broccoli to a large pan of salted water, and boil for 5-7 minutes, till tender/cooked to your liking
• drain in a colander and season with salt and pepper; set aside to stay warm

When you're ready to serve:

• arrange the broccoli on the warm platter, and top with the chicken
• whisk together the sesame oil, 1 tbsp olive oil and the rice wine vinegar and pour this over the whole lot.
• scatter over the sesame seeds and top with the crispy shallots
• season with salt flakes and pepper

Duck breast, rhubarb, celeriac, buttered spinach Another of my favourites which is an approach rather than a real recipe:

Air fry duck breast, chunks of celeriac and chunks of rhubarb. Extra delicious if the veg are brushed with some of the duck juices and fat. silicon pastry brush works well and avoids burnt fingers.

my air fryer has an 'air fry' setting which claims to be 240deg C A duck breast tends to take between 15-18mins. I check by cutting through the thickest part of the breast at about 14mins as I much prefer the meat slightly pink stop as soon as no longer pink round the edges.

Rhubarb tends to take ten mins but happy to sit for a while and the celeriac chunks take 25-35mins. Any leftover celeriac (I make extra) delicious reheated for the next meal.

Spinach one or two minutes in full in microwave, with lots of butter. This is the only recipe when I feel nutmeg on the buttery spinach is overkill.

My favourite accompaniment for celeriac is hot smoked paprike flavoured mayonnaise, one heapd teaspoon hot smoked paprika to a ramekin dish of mayo, or mayo / FFGY mix. It's not overkill for me in this recipe but I can understand others may find it so. It is certainly essential for the 'leftover' celeriac.

Chicken, leek and mushroom ‘pies’

By Monyan Kilian Palmer, from her Quick Keto Kitchen
Serves 4-6*, serve with a salad on the side

Ingredients

Pie filling
40g unsalted butter
600g skinless, boneless chicken thighs, chopped into 3cm chunks
200g mushrooms, chopped or sliced
200g leeks, thinly sliced
3 garlic cloves, finely chopped
2-3 fresh thyme sprigs, leaves picked
120ml double cream
70g soured cream
Salt flakes, salt, ground white pepper, freshly ground black pepper

Mash*
350g cauliflower florets, trimmed into smaller, even-sized pieces
35g soured cream
75g full-fat, extra-mature Cheddar cheese, grated

Method

Pre-heat the oven to 200C/180C fan/400F/gas mark 6

First make the mash

• Bring a large saucepan of salted water to the boil, and cooke the cauliflower over a high heat for 18-20 minutes until completely softened. Drain in a colander and leave to steam off for several minutes
• Return it to the pan off the heat and mash well
• Stir in the soured cream and half the cheese; season generously with salt and ground white pepper

The filling

• Melt a third of the butter in a large, non-stick frying pan over a high heat and cook half the chicken for 2-3 minutes until golden brown; using a slotted spoon, remove the chicken to a bowl and repeat the process with the remaining chicken. Season with salt
• Return the pan to a high heat and add the remaining butter and all the mushrooms. Cook for 3-4 minutes till they start to caramelise, then add the leeks, garlic and thyme and cook, stirring regularly, for 4-5 minutes till there is very little moisture in the pan
• Return all the chicken to the pan, including any juices from the bowl.
• Stir in the double cream and sourced cream and bring it to a simmer, still over a high heat. Cook for 4-5 minutes till thickened and free of extra liquid. Season with salt and white pepper

Making the pie(s)

• Either divide the filling between 4-6 little pie dishes or use one big dish, and top each with the mash
• Scatter over the remaining cheese and bake in the oven for 10-12 minutes* until the cheese bubbles
• Serve with a garnish of a few more thyme leaves if you like

NOTES

1. Unless you have a lot of extra veg/salad on the side, this really only makes enough for 4 people
2. This made quite a thin layer of mash; when I make this again, I’ll double it
3. After 12 minutes, the top still wasn’t browned, so I put it under the grill for about 5 minutes

Spicy chicken and cabbage soup
Yotam Ottolenghi

Ingredients
1 medium chicken (about 1.6kg)
80g ginger, skin on and thinly sliced
2 whole heads garlic, cut in half widthways
2 red chillies, cut in half lengthways, or 1 chilli if you prefer less heat
1 onion, skin on and cut into 4 wedges
8 spring onions, 4 cut in half widthways, the rest thinly sliced at an angle
4 tbsp coriander leaves, plus 20g extra of stalks
5 cinnamon sticks
6 whole star anise
salt and black pepper
1 small savoy cabbage, cored and thinly shredded (400g net weight)
2 tbsp fish sauce
3-4 limes – 1 cut into 6 wedges, to serve, the rest juiced, to get 3 tbsp
4 tsp white sesame seeds, toasted
1½ tsp chilli flakes, toasted
1 tbsp toasted sesame oil

We leave out the faff with the chicken skin, we just eat it in the soup but remove if you aren’t keen.
Method
Put the chicken breast side up in a large stock pot for which you have a lid, and add the ginger, garlic, chilli, onion, halved spring onions, coriander stalks, whole spices, two teaspoons of salt and a good grind of black pepper. Pour over 2.5 litres water and bring to a boil on a medium-high heat. Turn down the heat to medium-low, cover with a lid and leave to simmer gently for 80 minutes, or until the chicken is very tender. Lift out the chicken and set it to one side. Strain the broth into a large container or bowl, discard the solids, then pour the broth back into the stock pot.
Heat the oven to 200C (180C fan)/390F. Carefully remove the skin from the breast, legs and back of the chicken – try to lift it off in largish pieces – then, using a butter knife, gently scrape off any fat or sinew that might be attached to the underside of each piece of skin (don’t worry if you can’t get it all off). Pat dry the skin, lay it skin-side down on a large oven tray lined with greaseproof paper and sprinkle with salt and pepper. Cover with another piece of greaseproof paper and a tray of similar size, to weigh it down, then roast for 20 minutes, or until golden and crisp. Remove the top tray and paper and leave to cool for five to 10 minutes, during which time it will crisp up further.
Meanwhile, use your hands to pull apart the chicken meat into large shreds, discarding the bones and cartilage as you go. Stir the meat back into the strained stock and bring to a simmer on a medium-high heat. Add the cabbage and simmer for about three minutes, until cooked through but still with a slight bite. Off the heat, stir in the fish sauce and lime juice. Combine the sesame seeds and chilli flakes in a small bowl.
To serve, divide the soup between six bowls and top with the sliced spring onion and picked coriander. Drizzle each bowl with half a teaspoon of sesame oil, then spoon over the sesame seed mixture. Break the chicken skin into random pieces and divide between the bowls, and serve with the lime wedges alongside.

Pork chop in creamy mustard sauce ( inspired by a Micheal Moseley recipe )

Fry pork chops in a little olive oil , season with salt and pepper
when cooked remove from pan and let it rest on a plate

Add a spoonful of grain mustard to the pan , a sliced shallot , a squeeze of lemon juice and double cream , add a cube of butter , then it bubble for a couple of minutes to thicken slightly , we like mushrooms in the sauce too

I serve it with buttered green cabbage

Chicken Nuggets

This is not a cheap option especially if you use free range chicken breasts^ but it's non-processed and you know the quality of what make them^

4 skinless chicken breasts, cut into chunks

Mix together in a shallow bowl (I use a cereal bowl) roughly equal quantities of grated Parmesan, ground almonds and ground flaxseed (or the Q10 and Brazil nut mix), a generous amount of salt and pepper and some mustard powder.

Beat an egg and dump the chicken chunks into the beaten egg mix and toss them to coat.

Dip the chicken chunks, one at a time, into the dry mix to coat well and lay out in a single layer on a large baking sheet. Bake at c180 (Fan oven) for at least half an hour (dh likes his nuggets cremated so I usually do them for longer). Turn over more than half way through: this is a faff as the coating doesn't have flour to make it adhere so you have to do so carefully.

Feta-licious Chicken Meatballs (as featured in The Guardian, January 2026):

• Prep time: 15 minutes
• Cook time: 15 minutes
• Total time: 30 minutes
• Serves: 4

Ingredients:

• 600g chicken breasts or minced chicken I used chicken thighs
• 150g feta cheese
• 50g black pitted olives
• 4 spring onions, trimmed and roughly chopped
• 2 garlic cloves, peeled
• 2 tbsp tomato puree
• 2 tsp Turkish pepper flakes also known as pul biber
• 1 tsp dried oregano
• Salt and pepper, to taste
• 680g tomato passata
• 50g feta (for topping)
• 1 small handful finely chopped parsley leaves

Instructions:

1. Preheat oven to 200°C (180°C fan)/390°F/gas mark 6.
2. In a food processor, combine the chicken, feta, olives, spring onions, garlic, tomato puree, Turkish pepper flakes, dried oregano, and a pinch each of salt and pepper. Blitz until smooth.
3. Roll the mixture into 16 meatballs.
4. Swirl a few tablespoons of passata in the base of a 24 cm x 32 cm roasting tin.
5. Mix the remaining passata with the Turkish pepper flakes, dried oregano, garlic powder, and a big pinch of salt and pepper.
6. Arrange the meatballs in the tin, then pour the sauce over to cover.
7. Bake for 12–15 minutes, or until cooked through (internal temperature should be pale and firm).
8. Crumble the remaining 50g feta over the top and scatter with parsley. Serve immediately.

This makes four very generous portions.

This is neither duck nor poultry , but I can’t find a low carb snack recipe list ( please feel free to move to a more appropriate place
)
Seed crackers
50g ground linseeds
25g sesame seeds
25g chia seeds
1/2 tsp salt
1/2 tsp paprika
1 beaten egg
60g grated Parmesan or Gran Padano
60 g finely grated Cheddar

Mix all together

I roll out between 2 sheets of baking paper as it’s quite sticky , cut into rounds ( or roll into balls and squash , I haven’t tried this method , but another poster did this way successfully)
Bake ( on baking paper lined baking sheet ) at 160 for 20 -30 mins or until they’re all crispy
My oven seems to run quite hot , so adjust temp up or down accordingly

I've copied it and posted it in the vegetarian recipe topic.