Chicken with Lemon and Green Olives
This weekday dinner dish is packed full of flavour. Using both the juice and zest of the lemons is a good way to add nutrients to your diet. Not only does it add a zesty flavour but D-limonene has also been shown to block cancer-forming chemicals and kill cancer cells.
Low carb, Keto, dairy free, gluten/wheat free
Serves 2, easily doubled
4 chicken thighs, skin on
1 tbsp olive oil
salt and pepper
1 onions, sliced
1 tbsp ground coriander
1/2 tsp ground ginger
1 tsp ground turmeric
Good pinch of saffron
150ml chicken stock (homemade is best, but a stock cube is fine)
50g green olives
1 lemons, sliced
Bunch of fresh coriander
Bunch of fresh parsley
Preheat the oven to 170C fan
You'll need a pot with a lid that will go from hob to oven for this dish. Start by browning the chicken pieces, skin side down, in the olive oil and season well. When they are nicely coloured, set aside.
Add the onions to the pot, make sure the heat is turned down to low, put the lid on and sweat for 5 minutes.
Add the spices, stirring well so all the flavours start to come together. Return the chicken to the pot, add the stock, olives and lemon. Bring back to a simmer and then transfer to the oven for a further 40 minutes. Leave the lid off to crisp up the skin.
Once cooked through, remove from the oven and add the fresh herbs.
Per serving: carbs 9g, protein 39g, fat 15g
Serve with some fresh tenderstem broccoli and green beans.