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Recipe Category: Lunch-Dinner
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Ingredients
- 6 pounds (2.7 kg) chicken, cut up
- 3 large onions, thinly sliced
- 6 cloves garlic, crushed
- 1/2 cup (120 ml) lemon juice
- 1 1/2 teaspoons salt 1/2 teaspoon cayenne, or more to taste
- 1/4 cup (60 ml) oil
- 8 cups (960 g) Cauliflower Rice
Method
- In a slow cooker, combine the onions, garlic, lemon juice, salt, and cayenne
- Add the chicken and toss so that all the chicken comes in contact with the seasonings
- Cover your slow cooker and refrigerate overnight
- Using tongs, remove the chicken from the marinade
- Pat it dry with paper towels and set it aside
- In a big, heavy skillet, heat the oil over medium-high heat
- Place the chicken skin side down and cook it until the skin is browned
- You’ll need to do this in batches, unless your skillet is a lot bigger than mine! Don’t bother browning the other side of the chicken
- Transfer the chicken back to the slow cooker with the marinade
- Cover the slow cooker, set it to low, and let it cook for 5 to 6 hours
- Remove the chicken from the slow cooker with tongs
- Put the chicken on a platter, cover it with foil, and put it in a warm place
- Ladle the onions and liquid out of the slow cooker into the skillet and turn the heat to high
- Boil this hard, stirring often, until most of the liquid has evaporated
- You want the volume reduced by more than half
- Serve the chicken, onions, and sauce over the Cauliflower Rice
Makes 8 servings
- Each with 45 g protein, 11 g carbohydrate, 3 g dietary fiber, 8 g usable carbs
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