chicken recipes – Diabetes Diet

Jovina cooks Greek: Chicken with Tzaziki

Apr 11, 2021Dec 28, 2020 kaitiscotland4 Comments

Chicken Tenders

4 servings

Ingredients

1/2 cup plain Greek yogurt

1 tablespoon extra virgin olive oil, plus extra for the grill pan

1/2 tablespoon fresh lemon juice

1/2 teaspoon dried oregano

1/4 teaspoon coriander

1/4 teaspoon paprika

1 clove garlic, minced

Kosher salt and freshly ground black pepper

1 pound chicken tenders, about 8

Directions

Mix the yogurt, oil, lemon juice, oregano, coriander, paprika, garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl until fully blended. Add the chicken and mix to coat. Cover and refrigerate for 2 to 4 hours.

Now make your cucumber sauce, Tzaziki and put it in the fridge as well.

When you are about one hour before your meal take out the chicken mini fillets and allow to reach room temperature, about 30 minutes, then fry in olive oil till cooked. They can be kept warm in the oven.

Cucumber Sauce

Ingredients

1 cup plain Greek yogurt

1 peeled and seeded cucumber, finely diced

1 1/2 tablespoons freshly squeezed lemon juice

1 tablespoon chopped fresh dill or 1 teaspoon dried

1 clove garlic, grated

¼ cup feta cheese

Kosher salt

Directions

Combine the yogurt, cucumber, lemon juice, dill, garlic, feta cheese, and 1/4 teaspoon salt in a medium bowl. Chill, covered, for at least 30 minutes to let the flavors blend.

Serve the Tzaziki with your cooked chicken.

Low carb kitchen: Spiced yoghurt chicken

Mar 6, 2021Dec 16, 2020 kaitiscotland5 Comments

INGREDIENTS

4 chicken legs, skin on
1 tbsp olive oil
5 tbsp natural yoghurt

For the marinade:

1 tbsp fresh ginger (peeled and minced)
5 garlic cloves, peeled and crushed
1 fresh chilli, deseeded and chopped (optional)
1 tsp garam masala
1 tsp hot chilli powder
½ tsp ground cumin
½ tsp turmeric
½ tsp paprika
½ tsp sea salt

CREATE IT

1. Preheat oven to 180°C and use the olive oil to grease a baking sheet.
2. In a large bowl combine all the ingredients for the marinade and stir in the yoghurt.
3. Coat each chicken leg evenly with the yoghurt mixture ensuring to cover the top and underneath.
4. Place the chicken on a plate in the fridge and marinade for a minimum of 30 minutes.
5. Add the chicken to the prepared baking sheet and place in the centre of the preheated oven for 50 minutes.
6. Sprinkle with fresh coriander (optional) before serving.
7. Great with roasted cauliflower or wilted spinach.

Jovina Cooks Italian: Orange Roasted Chicken

Aug 18, 2016Jul 29, 2016 kaitiscotland1 Comment

Orange Roasted Chicken

Servings: 8
Time: 2hr 30mins
Difficulty: easy
Print

Ingredients

Zest of 5 bergamot oranges (or ordinary oranges if you can’t get them)
1 cup bergamot orange juice
3 finely minced garlic cloves
2 tablespoons finely chopped herb mixture (rosemary, sage, thyme, oregano)
¼ cup olive oil
1 (3-pound) chicken, cut into 8 pieces, bone-in, skin-on
¼ cup butter, softened and room temperature
½ teaspoon paprika
1 bergamot orange, cut into thick slices for garnish
Sea salt and freshly ground black pepper
Herb sprigs for garnish

Directions

In a mixing bowl, combine half of the orange zest with the orange juice, garlic, herbs and olive oil. (Set aside the remaining zest for later.)
Stir to combine and pour into a very large zip-lock bag. Add the chicken pieces and move them around to ensure they’re all coated with the marinade.
Seal the bag and place into a bowl (in case it leaks) and then into the refrigerator to marinate for at least 3 hours and up to overnight.
Preheat the oven to 375 degrees F.
In a mixing bowl, combine the softened butter with the paprika and the remaining orange zest.
Remove the chicken pieces from the bag and place them in a 9 X 13 X 2-inch baking dish. (Set aside the marinade in the bag.)
Season both sides of the chicken with salt and pepper and then using your hands rub the butter mixture under the skin of each chicken piece and on top of the skin.
Pour the marinade over the chicken and add the orange slices. Place the baking dish in the oven and roast the chicken until it’s cooked through, about 45 minutes.
Baste the chicken several times during cooking.
Let the chicken rest for at least 10 minutes before serving. Garnish with fresh herbs, if desired.

From Jovina Cooks Italian.

Spicy Chicken Stew – Low-Carb and Slow Cooker Friendly

Oct 26, 2014 Emma5 Comments

Is there a word for someone who eats the same meals day in/day out? Is it a new diet trend about to be reported in the Huffington Post a la mono eating?

Not yet – well, not yet, according to my crude Google searches, but I’d like to promote it. I’m the kind of person who will happily eat the same meal for dinner four nights in a row. It’s nice and easy (you only prepare food the one night and then that’s dinner sorted for the next four evenings), it means no waste and less shopping.

A good grater makes grating ginger easy-peasy.

Nobrainermuscle.com puts forward some very good reasons for eating the same meals day in/day out because it’s low maintenance, easier and good for tracking. My version is perhaps slightly different – eat the same meal for four or five days and then change to another option for the next few days.

Anyway, that was a long and round-about introduction to another great, low-carb recipe. I first spotted this recipe on the rather fabulous eatdrinkpaleo website. The urge to tweak is always there with me, so I made the dish my own with a few substitutions and turning it into a one-pot slow cooker version. No browning and one dish only.

Spicy Chicken Stew – Serves 4

1tbsp coconut oil
6 skinless, boneless chicken thighs
1 medium onion, finely sliced
4 cloves garlic, finely crushed
2-3tbsp freshly grated ginger
1tbsp ground cumin
1tbsp turmeric
1tbps hot paprika
2-3 fresh chillies (omit seeds for a milder flavour)
4 cloves
500g passata
3tbsp tahini paste

Place all the ingredients in your slow cooker, mix well to combine. You might need to add a little water – just make sure all the chicken is covered with liquid. Cook on a slow setting for seven hours. Remove the cloves, then use forks to shred the chicken and season well with salt and pepper.
This is good served over steamed cauliflower or broccoli.