This is a great tasting low-calorie dinner, this works great if you’re low carb, keto, or paleo! The xanthan gum gives the sauce a very creamy texture: You would think there is in it! I highly recommend serving this with daikon radish and some broccoli as they complement this dish very well. Daikon radish makes an excellent potato substitute, with hardly any calories or carbs!
- 4 chicken breasts or thighs
- 2 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp dehydrated onion
- 1 tbsp dried rosemary
- 1 knorr bouillon cube
- 1 lemon
- 1/2 tsp xanthan gum
- 2 cups water
Coat chicken with half the paprika and all the garlic. Sear in a dutch oven or other oven safe pan.
Once chicken is seared, add knorr, water, rosemary, the dehydrated garlic and the paprika to a bowl and mix to create the a braising liquid.
Turn the chicken skin side up (if you are leaving the skin on) and fill the pan with the liquid until the meat is covered but leave the skins above the liquid so they don’t get wet, this will allow for crispy skin.
Peel lemon, and place strips around the pan in the liquid to extract the oils from the peel. Cover your pot and either cook on the stove at the lowest setting or set your oven to 325F and cook until the chicken is cooked through and tender. You want it falling off the bone. This will usually take 25-30 min depending on the size but you can test one with a fork to see if it pulls off the bone easily.
Remove chicken from liquid and add xanthan gum and lemon juice. Blend with an immersion blender or remove liquid from pot and use a conventional blender: be extremely careful with this. Blending hot liquid is somewhat dangerous, it can explode out of the blender, so I highly recommend the immersion blender instead.
Serve with your favorite keto veggies. With this dish I braised daikon radish and then sautéed it in some homemade ghee (don’t you worry, recipe coming very soon). Yes, you can definitely use butter. Also the nutritional data includes the sauce, so you can top with as much sauce as you like!