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Recipe Category: Lunch-Dinner
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Ingredients
- 3 1/2 to 4 pounds (1.6 to 1.8 kg) chicken, cut up
- 1/4 cup (60 ml) olive oil
- 1 medium onion, thinly sliced
- 2 cloves garlic, crushed
- 3/4 cup (180 ml) 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 (1.5 g) Splenda
- 1 tablespoon (16.5 g) tomato paste
- 1 teaspoon salt
Method
- 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
Makes 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
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