This is almost a Moroccan “tangine,” but all the recipes I’ve seen call for some sort of starch. So I ditched the starch and just kept the seasonings, which are exotic and delicious.
YIELD: 4 generous servings, each with 6 grams of carbohydrates and 1 gram of fiber, for a total of 5 grams of usable carbs and 58 grams of protein.
INGREDIENTS:
- 1/4 cup olive oil
- 3 1/2 to 4 pounds chicken, cut up
- 1 medium onion, thinly sliced
- 2 cloves garlic, crushed
- 3/4 cup chicken broth
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1 teaspoon ground ginger
- 1/2 teaspoon pepper
- 1/4 teaspoon cayenne
- 1 tablespoon Splenda
- 1 tablespoon tomato paste
- 1 teaspoon salt or Vege-Sal
INSTRUCTIONS:
- Heat the oil in a Dutch oven over medium heat, and brown the chicken in the oil.
- When the chicken is golden allover, remove it from the Dutch oven, and pour off the fat. Put the chicken back in the Dutch oven, and scatter the onion and garlic over it.
- Combine the garlic, broth, coriander, cinnamon, paprika, cumin, ginger, pepper, cayenne, Splenda, tomato paste, and salt, and whisk together well. Pour over the chicken, cover the Dutch oven, and turn the burner to low. Let the whole thing simmer for a good 45 minutes.
- Uncover the chicken and let it simmer for another 15 minutes or so, to let the juices concentrate a bit. Serve each piece of chicken with some of the onion and juices spooned over it.
