Stewed Chicken with Moroccan Seasonings Recipe - Low Carb & Healthy
Low carb recipe for Stewed Chicken with Moroccan Seasonings which belongs to the Poultry recipe category.
- 3 to 4 pounds (1.6 to 1.8 kg) chicken, cut up
- cup (60 ml) olive oil
- 1 medium onion, thinly sliced
- 2 cloves garlic, crushed
- cup (180 ml) chicken broth
- teaspoon ground coriander
- teaspoon ground cinnamon
- teaspoon paprika
- teaspoon ground cumin
- 1 teaspoon ground ginger
- teaspoon pepper
- teaspoon cayenne
- 1 tablespoon (1.5 g) Splenda
- 1 tablespoon (16.5 g) tomato paste
- 1 teaspoon salt or Vege-Sal
Heat the oil in a Dutch oven over medium heat and brown the chicken in the oil.
When the chicken is golden all over, 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 broth and the next 10 ingredients (through salt) and whisk together well.
Pour over the chicken, cover the Dutch oven, and turn the heat 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.
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.