Keto Mexican Chicken in Orange Recipe

Keto Mexican Chicken In Orange Recipe

Ingredients

• 3 pounds (1.4 kg) cut-up chicken, legs and thighs.
• salt and pepper
• 2 tablespoons (30 ml) oil
• 1 orange
• 1/4 cup (30 g) slivered almonds, toasted
• 1 tablespoon (15 ml) lemon juice
• 2 tablespoons (20 g) raisins
• 1/4 cup (40 g) chopped onion
• 1 clove garlic, crushed
• 160 g canned diced tomatoes, undrained
• 1/4 cup (60 ml) dry sherry
• 1 bay leaf
• 1/4 cup (15.2 g) snipped fresh parsley
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• guar or xanthan gum (optional)

Method

1. Sprinkle the chicken pieces with a little salt and pepper
2. In a large, heavy skillet, heat the oil and brown the chicken until its lightly golden all over
3. While that’s happening, grate the zest of the orange and reserve
4. If your almonds aren’t toasted, this is a good time to do that too-simply stir them in a small, heavy, dry skillet over medium heat until they start to turn golden and then set aside
5. When the chicken is browned, pour off any excess fat
6. Squeeze in the juice of the orange, adding any pulp that may squeeze out
7. Add all remaining ingredients, including the reserved orange zest, cover the pan, turn the heat to low, and let the whole thing simmer for 45 to 50 minutes or until chicken is tender
8. Remove chicken to a serving platter
9. Remove the bay leaf and thicken the sauce a bit with guar or xanthan, if you like; serve with the chicken

Makes 5 to 6 servings

1. Assuming 6, each will have 31 g protein; 9 g carbohydrate; 2 g dietary fiber; 7 g usable carbs

Full List of Chicken Recipes
Full List of Mexican Recipes