Servings: 6 people
Carbohydrate Serves: 2.5 per person
(1 carbohydrate serve = 15 grams of total carbohydrate)
This recipe takes some time to cook but it’s worth the wait and it’s even better the next day. I love smoked paprika to bring out the flavour in tomatoes for example or to give a lentil hotpot some smokey but not hot, spice. (It’s also a feature in my ‘Easy Tomato Sauce.’) First time round with this rich but gestational diabetes friendly recipe I used pieces of skinned chicken. Skinned is generally healthier but without the skin to hold it all together you end up with lots of bones. Using fillets is safer (in case you are serving this to kids) and makes it even easier to prepare. (Main carbohydrate containing ingredients are listed in bold.)
- 1.3 – 1.5kg/ 2.8 – 3.3 pounds of trimmed chicken thigh or breast fillet, (leave thighs whole, halve breasts)
- 1 tablespoon olive oil
- 3 brown onions, halved, sliced thinly
- 2-3 garlic cloves, sliced thinly
- 1 tablespoon sweet or smoked paprika (ground)
- 2 teaspoons fennel seeds
- 1 teaspoon caraway seeds
- 2 x 400g/ 14 ounce cans of crushed tomatoes
- 1¾ cups reduced salt chicken stock
- 150g/ ~½ cup light sour cream
- ¼ cup chopped fresh flat parsley (about 1 bunch)
- 4 cups cooked Doongara Clever Rice or basmati rice (Or serve with your carb allowance in pasta)
- Broccoli or green beans to serve
Please note: This recipes takes around 75 minutes to cook.
Season the chicken with salt and pepper. Heat oil in a large heavy-based saucepan over medium heat. Cook half the chicken for a few minutes each side or until golden. Remove chicken and place on a tray or large plate lined with paper towel. Repeat with the second batch of chicken.
Add the onion and garlic to the saucepan. On a low-medium heat, cook, stirring, for 2-3 minutes or until golden. Now add the paprika, fennel seeds and caraway seeds. Cook, stirring, for 1 minute.
Stir in tomato and stock. Add chicken. Bring to the boil then reduce heat to low. Cover and simmer for 50 minutes. Uncover and simmer for a further 25 minutes to evaporate excess liquid.
Remove from heat. Stir through sour cream.
Serve with rice and vegetables and topped with fresh parsley.