Saffron Chicken Low Carb Food

LOW CARB SOUTHERN FRIED CHICKEN

Steps:

• Preheat oven to 350 degrees F.
• Place a heavy pot over medium-high heat with at least 1-inch of vegetable oil for boneless chicken and 2 inches for whole pieces. Heat oil to 350 degrees F; it is important to monitor and maintain the temperature, or the soy flour breading and your oil will burn. (Portable deep fryers at home are great for this.)
• In a medium bowl, mix the eggs and cream to make an egg wash. In a separate larger bowl, mix all the breading ingredients together.
• Season the chicken well with salt and pepper. Dip it first in the breading, then in the egg wash, and then back in the breading again, making sure to coat well on all sides. Pat off any excess breading and then carefully place into hot oil and fry until golden brown and crisp, just a few minutes. Remove and drain on paper towels.
• Boneless chicken breasts, if thinly cut, may cook all the way by frying alone, but whole chicken will not because of how fast soy flour browns. It is best to place any chicken you fry with soy flour on a sheet pan and finish by baking at 350 degrees F for an additional 10 minutes for boneless chicken and 20 to 25 minutes more for cut up chicken pieces that have bones. The internal temperature of the chicken should register 165 degrees F. Serve immediately.

SAFFRON CHICKEN

Steps:

• Toast the saffron strands in a dry pan over a medium heat for about 1 minute taking care not to burn them.
• Cool, and then crush them with the back of a spoon.
• Dissolve them in 1 tablespoon of very hot water.
• Heat the ghee (or whatever you use), and gently fry the onion, garlic, ginger and chillis until the onion is soft and golden.
• Add garlic.
• Add the dissolved saffron to the pan with the cardomon, then add the chicken.
• Turn the chicken pieces in the mix, coating well.
• Add the salt, cover and cook for 25 minutes until the chicken is tender.
• Uncover the pan and continue cooking, turning often until the liquid is almost gone.

MOROCCAN SAFFRON CHICKEN

Steps:

• Enjoy!

SMOTHERED CHICKEN - LOW CARB

Steps:

• Preheat the oven to 350°F Sprinkle the breasts with salt & pepper.
• Pour the olive oil into a hot pressure cooker then add the onions. Cook the onions for 5 minutes then add the chicken along with the garlic powder & poultry seasoning.
• Put enough water in the cooker to just cover the chicken. Cover with the lid then cook for 10-12 minutes.
• Meanwhile, mix together the ingredients for the sauce excluding the shredded cheese.
• Once the chicken is done use a slotted spoon to remove the chicken along with the onions. Place them into a glass baking dish.
• Spoon the sauce over the chicken then top with the shredded cheese. Bake in the oven for 15 minutes.

STIR FRY CHICKEN (LOW CARB)

Steps:

• Combine soy sauce, rice wine or sherry and oyster sauce and set aside.
• heat oil in large frying pan or wok. Add onion for 1 minute then add chicken. Saute for 3 minutes - add garlic - saute - add mushrooms, peas, water chestnuts and mix together well - add chicken stock and let cook for approx 4 minutes.
• Add sauce previously combined and stir gogether to coat all vegetables.
• mix corn starch and water to a medium paste - make an opening in the centre of the pan and begin mixing the cornstarch (thickener) into the sauce. Keep stirring until thicker and everything is coated.
• Serve on a bed of rice vermicelli or heated sprouts for a low carb meal. On rice for non low carbers.