Tag Archives: Chicken

Slow roasted chicken with fennel and peppers – Kim’s Club

I made this for a dinner party – some low-carbers and some not.  It was a good party food because I could make it ahead and forget about it…hence enjoying the party myself!  I served it with my cauli-ceriac mash to soak up the juices.  Everyone seemed to enjoy it (clean plates and yums…..) and I felt quite virtuous! (Always a good thing).  I made double this recipe so I had leftovers and can say it reheated very well.  I’m sure it would freeze well too!   It would also work well in a slow-cooker,  just let it cook all day on low.

 

Slow roasted chicken with fennel and peppers - Kim's Club
Mediterranean style chicken - slow roasted to melt in your mouth!
Author:
Recipe type: Main
Serves: 4
Prep time: 
Cook time: 
Total time: 
Ingredients
  • Chicken Leg Quarters - (Leg and Thigh), 4 PIECE
  • Fennel bulb 1 whole - quartered lengthwise
  • Whole Red Pepper, 1 whole - sliced into 8 strips
  • Pitted Dry Black Olives, 35 g
  • Pitted Green Olives With Herbs & Garlic, 30 g
  • Wine, White, Dry, 100 ml
  • Cherry Tomatoes, 6 halved
  • Worcestershire Sauce, 1 Tsp/5ml
  • Garlic Clove, 2 cloves, crushed or finely minced
  • Olive Oil, 1 tbsp
  • Feta cheese, cubed 100 g
  • Mixed herbs - about a tsp.
  • Salt and pepper
Instructions
  1. At least an hour ahead (or overnight) marinate your chicken. Place the chicken in a sealeable bag. Mix the balsamic, wine, garlic and worcestershire sauce and pour over the chicken. Mush it around the chicken and keep in the fridge, turning every so often to keep chicken coated. When you are ready to cook, turn your oven to gas 2,150C, 300F. Place the fennel in a roasting tin (not too big - you want everything to fit snugly if you can), evenly scatter over the halved tomatoes, peppers and olives. Then scatter over the feta cheese. Place the chicken on top of the veg and pour the marinade over all. Sprinkle with mixed herbs and a grinding of salt & pepper. Drizzle with the olive oil, then cover your dish with a layer of baking parchment and a layer of foil, sealing the edges. Cook for 2.5hrs, remove foil and parchment, increase temp to Gas 4, 180C, 350F and cook for 30 minutes more to brown the skin. Serve!
Nutrition Information
Serving size: ¼ Calories: 461 Fat: 14g Carbohydrates: 9g (6net) Fibre: 3g Protein: 6g

chicken:fennel2

Low Carb Stuffed Chicken Breast – Kim’s Club

Stuffed Chicken Breast - Kim's Club
Chicken breasts stuffed with salami & cheese
Author:
Recipe type: Main meal
Serves: 1
Prep time: 
Cook time: 
Total time: 
Ingredients
  • Free-range chicken breasts, skin on.
  • Thin sliced salami
  • Soft goats cheese or cream cheese
  • Olive oil
  • Salt & Pepper
Instructions
  1. Preheat oven to Gas mark 5 - 375F - 190C
  2. Cut deep slits into the side of the breast
  3. Lay out the salami the length of the breasts - overlapping edges
  4. Smear a thick layer of soft cheese across the salami
  5. Roll up, turn ends over and shove into the slit.
  6. Place in roasting dish - drizzle with Olive oil and season
  7. Roast for 25-30 minutes until cooked through.
Nutrition Information
Serving size: 1 Calories: 500 Fat: 33g Carbohydrates: 2g Protein: 51g