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 @PlayNice:

Lemon Butter Chicken
(serves two)

Two/300g chicken breasts or 300g skinless and boneless chicken thighs
Two garlic cloves
Two shallots
200ml double cream
30g Parmesan cheese
100g baby spinach
1 tsp thyme
1 tablespoon butter
Lemon zest
Lemon juice

Method:

1. Dice chicken into chunks, zest lemon, mince garlic, chop shallots etc
2. Melt the butter
3. Cut up your chicken and add it to the butter. Fry it along with the shallot, lemon zest, thyme and garlic until mostly cooked
4. Add the double cream, lemon juice, Parmesan, and spinach and simmer for a few minutes.
5. Check chicken is cooked
6. Serve over courgetti, zero noodles, or alongside buttered vegetables, more spinach, or mashed swede.

Posted by @YoLoZammo:

Green pesto chicken

Quantities for 3 servings but adjust as needed.

Ingredients:
2 large raw chicken breasts or 3 small ones. Could also use boneless thighs, cooked meat stripped off a roast chicken. Turkey escalopes or pork medallions also work really well. You can replace meat with large flat mushrooms.
1 head of broccoli cut into small sprigs including stems cubed
1 small cabbage, or spring greens or kale sliced thinly
Any other green veg you have lurking in the fridge, sliced
1 tub Philly
Hot water (I guess you could add cream instead if you wanted to up the fat content)
1-2 tablespoons of green pesto. More or less depending on how strong you want the flavour.

Cook it:
Slice meat (or mushrooms) into thin slices and brown in a frying pan in oil or butter. I prefer cold pressed rapeseed oil. Put on a warm plate when cooked through.

Hob on medium-heat. Add broccoli to pan and stir fry in chicken juices for 3-4 mins, then chuck in the sliced greens and other green veg to pan. If using green beans put them in the same time as the broccoli. Add a splash of water to deglaze the pan and create some steam to cook the veg (put lid on for a couple of mins). When veg is cooked, add chicken back in. I like my veg a bit crunchy as wet soggy broccoli will be horrible in this recipe and any other one. There may be a little water left in the bottom of the pan still.

In a jug or bowl combine the pesto and Philly. Add any water drained from the pan and a dash of hot water from the kettle. Use your judgement, you need enough to loosen the sauce so it's not stodgy, but not too much that it's runny. Whisk it by hand but don't worry about lumps, they will melt when heated. Pour sauce over contents of pan and mix in. Put back on heat to warm through. Sprinkle with fresh black pepper and Serve!

Best thing is this meal only uses one pan, so it's easy on the washing up!

Posted by @NotThereEileen:

Cumin and garlic chicken livers
(adapted from Indian kitchen, Meera Sodha)

400g chicken livers (probably 250-300g once trimmed)
25g butter
1tsp cumin seeds
2 crushed garlic cloves
Seasoning to taste
Green beans or other low carb veg
Heat a pan over a high heat, melt the butter, when bubbling add the livers.
Turn when thoroughly browned, add the cumin and garlic. I like pink livers so just brown outside then check middle of biggest liver. Take out onto warm plate.
I then put green beans in the pan and seared the outside, then covered for 5 minutes and added to the livers. Once done i poured the buttery goodness left over the beans. Was lovely.

Posted by @Moanranger:

Meatzza

Bake a chicken breast in oven. Cool completely (I usually leave in fridge overnight so it is firm & rather dry.)
Blitz in food processor til its like coarse mince or large-ish rice grains. (Not mush)
Line the bottom of a 9-10" springform pan with greased baking parchment.
Measure chicken in a measuring cup pressing down firmly. ( I usually get around 600ml)
Measure out an equal amount of firm, grated Parmesan cheese.
Blitz this together in food processor, adding herbs: basil, parsley, etc
Tip into pan & firm down. It should be quite thick; less successful if thin.
Bake in moderate (160 deg) oven for 20 min; add toppings* & bake for another 20 min.
Remove, put on rack to cool, but run knife around edge immediately after baking to minimise sticking. Cut in wedges, like pizza. Stores well in fridge wrapped in cling film

• Toppings -LC tomato sauce, olives, pepperoni, more cheese, spinach, basil leaves, courgette sliced in rounds, mushrooms, etc

Thyme bacon and lemon chicken

Slice 4 onions into the bottom of a oven proof dish
place chicken breasts on top of the onions
place a piece of bacon on top of each chicken breast.
Crush 1or2 cloves of garlic over the lot
sprinkle 1 or 2 tsps dried thyme over the lot
place small knobs of butter over the lot (about 50g)
juice half a lemon and pour over
salt and pepper to taste
shove it into an oven at 180 for an hour. the onions should caramelise slightly and the bacon should be crispy and brown. the juices should have made a delicious sauce.
Serve with green bean/mange tout or broccoli.

Parmesan and spinach chicken
Portion for 1:
3-4 tbsp of butter melt in a frying pan
with a tbsp of beef dripping (from M&S) or some other fat
add 3 chicken breast fillets (or 1/2-3/4 of chicken breast sliced)
cook for 2-3 min turning
add 3-4 cauli florets sliced or grated
cook for 3-4 min covered
add a handful of fresh spinach
add few thick shavings of parmesan cheese
cover for 2-3 min for spinach to wilt and cheese to melt

Chinese chicken nuggets - 4 servings

400g of chicken breast cut into chunks
100g of sesame seeds

For marinade

1-2tbsp dark soy sauce
1tbsp Worcester sauce
1tsp of garlic purée (fresh finely chopped is good)
1-2tsp of Chinese five spice
Chilli to taste

Place chicken chunks in ziplock bag with marinade ingredients and squish together until all chicken is coated. I marinade overnight but less would work well too.
Pop oven on to 180
Place sesame seeds in large shallow bowl and coat chicken chunks, place in oiled baking tray and bake for 20-25 mins.

We have this with broccoli and roasted red peppers.

Each portion of nuggets is approx 5g of carbs depending on how much soy sauce and tomato purée is used.

A real family pleaser in our house :)

Following

Chicken & Mozzarella Bake adapted from Fast 800 serves 4

Ingredients
3-4 Chicken breasts or thighs (I used cooked mini-fillets because that's what I had, but whatever you have will work)
Tin of chopped tomatoes (I also used up some leftover fresh tomatoes)
Worcestershire sauce, black pepper and (optional) any chopped or dried Mediterranean herbs)
about half a bag grated mozzarella and cheddar cheese

If using raw chicken, would recommend beating a bit thinner and frying a few minutes on each side to brown. (It is also useful for serving to have smaller pieces e.g. cut thighs or breasts into about 3 pieces.)
Place chicken in the bottom of an ovenproof dish and pour over the can of tomatoes. Season with salt, pepper and herbs.
Cook at 180C for approx 20 and then add the cheese. Continue to bake for 10-15 minutes or until the cheese is melted, bubbling and browning.

Serve with courgettes and spring greens stirfried in oil and garlic, or any low carb veg.

Pesto Chicken (serves two)
3 - 4 boneless chicken thighs, cut into bitesized pieces
1 large courgette, chopped into chunky pieces or slices
1-2 shallots, finely chopped
1 garlic clove, finely chopped or crushed
1 dsp pesto (go for lowest carb count)
100ml double cream
Grated Parmesan

Fry shallots and garlic in oil until softened. Add chicken and fry hot until browned and then turn down and cook for a few minutes. Add the courgettes and stir fry until almost cooked. Add pesto and stir well to coat the chicken and vegetables and then add the cream. Bring to the boil and simmer for a few minutes then add pepper and a little grated Parmesan.

Serve over green veg. I did raw baby spinach, but I thought about tender stem broccoli.

Keto Cauliflower & Chicken Alfredo from Diet Doctor
Just posting this very popular recipe originally posted by @DoIlooklikeatourist so it's easy to find. @nowlook said it was also very good with added mushrooms. Because I bothered to work out the equivalent metric weights for myself, I've added (in brackets).

Ingredients
1½ oz. (40g) butter or olive oil
5 1⁄3 oz.(150g) bacon, diced
20 oz. (550g)chicken breasts
4 garlic cloves
7 oz. (200g) fresh spinach
salt and pepper
1½ cups (350ml) heavy whipping cream
20 oz. (550g) cauliflower
3½ oz. (100g) grated parmesan cheese

Instructions
Fry the bacon until crispy and cooked through. Drain, and set aside in a bowl or on a plate.
Cut the chicken breasts into strips. Save the fat and sauté chicken and garlic in the same frying pan. Set aside when the chicken is thoroughly cooked.
Sauté the spinach until it shrinks, but no more. Set aside.
Add heavy whipping cream to the pan and let boil for a few minutes. Add parmesan cheese, bacon, chicken and spinach. Salt and pepper to taste.
Lower the heat and let simmer while parboiling the cauliflower.
Divide the cauliflower into small florets, no bigger than walnuts. You can use either fresh or frozen.
Parboil the cauliflower in lightly salted water for a few minutes. Let drain thoroughly. Add the chicken and sauce. Stir and serve.

Re recipe above, have just realised that on the Diet Doctor website you can switch between US and metric measurements and change the number of servings. Brilliant.

Sheet pan chicken with vegetables

From blog: All day I dream about food

Ingredients

2 tablespoons salted butter or coconut oilmelted
2 cloves garlic minced
1½ teaspoons salt divided
1 teaspoon black pepper divided
¾ teaspoon ground cumin
½ teaspoon paprika
½ teaspoon ground coriander
1/8 teaspoon cayenne pepper
6 skin-on bone-in chicken thighs
1 medium head cauliflower cut into 1-inch florets
½ pound Brussels sprouts quartered
4 slices thick-cut bacon cut into 1-inch pieces
2 tablespoons avocado oil

(Although I didn't have avocado oil. I used rapeseed and sesame oil)

Instructions

Preheat the oven to 450°F.

In a small bowl, stir together the melted butter, garlic, ¾ teaspoon of the salt, ½ teaspoon of the pepper, cumin, paprika, coriander, and cayenne. Brush the mixture over the tops of the chicken thighs.

In a large bowl, combine the cauliflower, Brussels sprouts, and bacon. Drizzle with the avocado oil and sprinkle with the remaining ¾ teaspoon of salt and ½ teaspoon of pepper. Toss to coat well.

Spread the vegetables out in a rimmed baking sheet. Place the chicken thighs on top. Bake 35 to 40 minutes, until the center of the chicken thighs registers 165°F on an instant read thermometer.

Turn on the broiler and set the pan on the second highest rack of the oven. Broil 2 to 4 minutes to brown the chicken.

This is a fab recipe. My fave low carb recipe find so far!!!

Chicken curry - when you need something easy. Quantities to suit, it's not a precise recipe.

Fry diced chicken in butter until cooked through. Almost cover with double cream, and stir through Patak's curry paste to taste. Simmer for 10 minutes for sauce to blend flavours and thicken up. Serve with broccoli/cauliflower/both rice.

NO FAF Instapot Chicken

1 onion, chopped
Tsp of ground ginger, cumin & coriander, a couple of cardamom pods just put in whatever you have
2 inches of fresh ginger, chopped
Handful of fresh coriander
1 large whole fresh chicken
half a can of coconut milk
150ml of chicken stock.

This is great if you have an Instapot, you can pop it all in press the cook pressure cook button for 40 mins (vary this according to size of chicken, but I like mine falling off the bones) walk away and do your stuff and an hour later you will have a fab stew like cooked chicken with a great broth.

Put everything in the pot, literally just bung in a chopped onion, some ground ginger, cumin & coriander, a couple of cardamom pods and some fresh coriander and chopped fresh ginger, I then put in a large whole fresh chicken, half a can of coconut milk and 150ml of chicken stock.
No browning or faf I just chucked it all in.
Put the lid on and cooked for 40 mins on high pressure, let the pressure release naturally or if your in a hurry for about 15 mins and then released the rest manually.
I served it with some left over cabbage and Celaric mash that I bunged in a wok and heated up together but will go with any veg you have.
Really tasty and filling. I’m sure you would get the same result in a casserole but would take much longer. The best bit is depending on how many you are feeding, you may also have loads of tasty chicken and the broth for eating over the next couple of days.

Just made this which is delicious!

Creamy mushroom and parmesan chicken

cafedelites.com/chicken-thighs/

I added some shallots just before frying the mushrooms and also a bit of white white into the sauce.

Parmentier de confit de canard (aka duck cottage pie)

Adapted from a recipe in Rick Stein's book Secret France

Ingredients

(to serve 4-6 people)
4 confit duck legs
4 shallots chopped
a few fresh thyme springs, leaves stripped and chopped
175ml red wine
200ml chicken stock
handful flat leaf parsley, chopped
800g celeriac, peeled and chopped into chunks
1 large leek, washed, outer leaf removed, chopped into rings 5mm wide
60ml double cream*
150-200g Comté cheese, grated
salt
Rick's peppermix** or black pepper

1. In a large frying or sauté pan, warm the duck legs over a gentle heat to release the fat, then pour off most of the fat into a jar leaving around 2 tablespoons in the pan. You'll need some more for this dish, but save the rest for cooking with another day

1. Strip the skin from the duck and then remove all the duck meat, shredding it or cutting into smaller pieces

1. In the same pan, add the shallots, thyme and half a teaspoon of peppermix, or plenty of black pepper. Allow the shallots to brown gently, and once they are golden, add the wine and stock, then bring to the boil. Cook for a few minutes, then add the duck meat and the chopped parsley. Stir and set aside

1. Preheat the oven to 210 degrees C, fan 190 degrees C. Boil the celeriac in salted water for 20-25 minutes until just tender, then add the leeks and cook for another minute or so till the leeks are soft. Drain the well in a sieve or colander and leave to dry out for at least ten minutes (this is important as there is a lot of moisture in leeks).

1. Return the celeriacs and leeks to the pan and under a gentle heat make sure you've driven off any left over moisture. Then add the double cream, mash until smooth with a hand blender, and then season with salt and a big pinch of peppermix or some black pepper.

1. Grease a baking dis measuring about 18.28cm with some of the left over duck fat. Pile in the meat mixture, then cover with the mashed celeriac and leeks, sprinkle with the grated cheese and bake for about 25 minutes until heated through and browned on top.

• the original recipe calls for a mash to be made with potatoes, using 100-125ml warm milk. However, celeriac and leek mash is a lot wetter, so will use less added fluid - 60ml is a guess at how much I used; use enough to add richness but not so much that the mash becomes too loose. (And use double cream rather than milk, as it has more fat and fewer carbs)

** peppermix is a mix of

1 chipotel chilli, seeds removed
1 pasilla chilli, seeds removed
2 tbsp black peppercorns
2 tbsp white peppercorns
2 tsp Szechuan peppercorns
1 tbsp salt

all blitzed together in a spice grinder

Instead of this, as I didn't have/couldn't find the two chillis, I made an approximation using a mixture of ground black pepper, ground white pepper, a dried chilli, some chilli flakes and some Chinese 5 spice powder.

Oh dear - 'chipotel' should, of course, be 'chipotle'

And 800g celeriac is just over half of a large celeriac. More is always better than less when it comes to mash, I think, so you could always use the whole celeriac if it's easier.

I add leek to celeriac mash as somehow it makes it a bit more like potato mash, both from a taste point of view but also texturally.

Crispy Garlic Chicken

Adapted from a BBC recipe. You might be able to use pork scratchings but I think pork crunch is drier so more like breadcrumbs when crushed.

Serves 4

Ingredients
4 tbsp (about 40g) grated parmesan
5 tbsp mayonnaise
large garlic clove, crushed
1 lemon, zested
2 tsp finely chopped fresh herbs (such as thyme, sage or rosemary) or 1/2 tsp mixed dried herbs
50g pork crunch bashed to make crumbs
4 boneless, chicken breasts

Method
STEP 1
Make a production line of a board, two wide, shallow bowls or dishes, and a baking tray that will comfortably fit the chicken, lined with baking parchment or oiled foil.

STEP 2
Heat oven to 200C/180C fan/gas 6.

STEP 3
In the first dish, mix the parmesan, mayo, garlic, lemon zest, herbs and seasoning to form a paste – a tablespoon does this well, and helps at the next stage. Tip the crumbs into the second dish and shake so they cover the base.

STEP 4
Now the messy part. Put the chicken on the board and, if necessary, trim and discard any flappy bits. Blot well with kitchen paper – this will help the coating stick.

STEP 5
Slide the first breast into the mayo mix and use the spoon to make sure it is coated all over. Pick it up by the pointy end and place on the crumbs. Use a spoon to cover completely with crumbs, and press them on gently until covered all over. Pick up once again by the ‘tail’ and place on the prepared baking tray. Repeat with the second breast, then discard any leftover mayo and crumbs.

STEP 6
Bake for 25-30 mins until golden and cooked through.

Chicken Caesar Salad
(from BBC good food. Faffy but especially lovely if you have company in the summer. This makes enough for 4 according to the website, but I'd be a bit more generous with everything for a main course)

Ingredients:
2 chicken breasts with skin on (if you can get it) for chicken crackling
1 lemon , juiced
2 garlic cloves , crushed
100ml olive oil , plus about 4 tbsp for the dressing
250g low-carb bread (or omit completely if you don't want croutons)
100g parmesan
4 anchovies in oil
1 tbsp mayonnaise
1 tsp Dijon mustard
2 romaine lettuce

Method:
STEP 1
Heat oven to 200C/180C fan/gas 6. Remove the skin from the chicken and set aside. Cover the chicken with cling film and bash out to flatten slightly, then put in a large bowl with half of the lemon juice, 1 garlic clove, a drizzle of oil and some salt and pepper. Set aside.

STEP 2
Lay the chicken skin on a baking sheet lined with baking parchment and sprinkle with sea salt. Put another piece of baking parchment on top, then weigh it down with a baking tray. Roast for 25-30 mins until crisp and golden.

STEP 3 (if you're having croutons)
Meanwhile, remove bread crusts and cut into crouton-size pieces. Tip onto a baking tray, drizzle with the rest of the olive oil and finely grate over 15g of the parmesan. Toss everything together so the bread is completely coated in oil and cheese. Bake in the oven for 15-25 mins with the crackling, tossing a few times, until golden and crunchy.

STEP 4
For the dressing, use a pestle and mortar if you have one to crush the remaining garlic to a paste, then mash in the anchovies. Spoon into a bowl and finely grate in 10g parmesan, then add the remaining lemon juice, mayo and mustard. Gradually stir in 4 tbsp oil.

STEP 5
Heat a griddle pan until smoking. Griddle the chicken for 4-5 mins on each side until just cooked, then set aside. Trim and discard any limp outside lettuce leaves and trim the rest into bite-sized lengths. Slice the chicken into pieces and use a peeler to shave the remaining parmesan.

STEP 6
To serve, tip the lettuce, croutons, chicken and cheese into a large salad bowl and drizzle with most of the dressing. Toss everything together well (the easiest way is with your hands), then drizzle with more dressing, scatter with the crackling and serve.

Bumping this as it's not pinned.

Bone free brown stew chicken

670g boneless skinless chicken thigh fillets
3 large garlic cloves (crushed or finely grated)
3 tsps light muscovado
1 tsp salt
1 heaped teaspoon ground black pepper
1 tsp dried chives
2 tbsp vegetable oil
1 red pepper, diced
1 green pepper, diced
1 large onion, diced
1 tbsp ketchup
1-2 tsp hot pepper sauce
1 tsp dried thyme
Bay leaf
2 cups hot water

Prepare meat in advance. Chop chicken thigh fillets into chunks and place in bowl with the salt, black pepper, muscovado, chives and garlic. Massage the seasoning into the chicken pieces using clean hands. Cover and refrigerate for at least 2 hours or up to 24hrs. The longer the better!

Heat 2 tbsp veg oil in a large cast iron pot until its very hit and brown the meat in batches. You want to get a good crust on the meat and the bottom of the pan, as this is what gives the stew its colour.
Once all meat is browned, keep the pan on a med/high heat and add the peppers and onions. Stir and cover for 5 min. Uncover, stir again, turn heat down to medium and fry for 5 min. Add the thyme, ketchup, hot pepper sauce and bay leaf. Stir whilst frying for a minute or two. Add one cup of hot water and bring to the boil for a few minutes. Add the browned chicken and the second cup of hot water. Bring to the boil again and turn heat down to low. Cover and simmer on low for 45 minutes.

www.bbcgoodfood.com/recipes/pan-fried-chicken-mushroom-sauce

I don't eat meat but, I often use faux meat pieces and barenaked noodles to have a huge bowl of chicken and noodles with any low carb sauce and stir fried vegetables

Lots of interesting ideas.