Low-Carb Slow Cooker: Quick, Delicious and Sugar-Free Slow Cooker Recipes for All the Family by Sarah Flower

Author:Sarah Flower [Flower, Sarah]
Language: eng
Format: azw3
ISBN: 9781472139566
Publisher: Little, Brown Book Group
Published: 2017-10-05T04:00:00+00:00

There is something deeply satisfying about using lots of herbs and spices in cooking – and they create wonderful appetising aromas that waft around your home.

Tandoori Chicken

SERVES 6

Nutritional information per serving

342 kcal

20g fat

6.1g net carbohydrates

2g fibre

32.6g protein

1 red onion, finely chopped

2–3 cloves of garlic, crushed

1–2 chillies, finely chopped

1 tsp coriander powder

1 tsp cumin

3–4 tsp sugar-free curry powder

2 tsp turmeric

1 tsp ground cinnamon

2–3 tsp paprika

2cm knuckle of ginger

Grated juice and zest of 1 lemon

Dash of olive oil, or 2 tsp coconut oil

250ml coconut cream

700g chicken pieces (breast, leg or thigh)

1 large red onion, sliced

1 In a food processor, mix the herbs and spices with the lemon juice and zest, olive oil and coconut cream.

2 Place the chicken pieces in a freezer bag and pour over the spice mixture. Tie the top of the bag and combine the ingredients thoroughly. For the best flavour, leave to marinate for a few hours.

3 Preheat your slow cooker following the manufacturer’s recommendations.

4 Place the onion slices in the base of your slow cooker. Add 200ml of water to the base before adding the marinated chicken.

5 Cook on high for 4 hours or low for 6 hours, or until the chicken is cooked (exact timings depend on the size of the chicken pieces).

6 Serve with a salad or cauliflower rice (see page 195) and a yoghurt dip.

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