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
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.
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.
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
1tbps hot paprika
2-3 fresh chillies (omit seeds for a milder flavour)
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.