You'll also find this recipe in our Keto & Spice Cookbook.
Chicken / Nut Free / Dairy Free
Credit for this recipe goes to one of our associates, Ninja Sue!
Makes 4 portions - each portion contains:
292 Calories / 1.4g Carbs / 36.4g Protein / 15.7g Fat
As with all UK labels, the carbs stated above are already net carbs. They do not include the fibre.
Macros have been calculated using chicken breast. Using chicken thighs will decrease the protein level slightly and increase the fat and calorie levels.
600g Chicken Breast (alternatively, you can use chicken thighs, boneless & skinless)
4 tbsp (60ml) Olive Oil
1 tsp Ground Cumin
1 tsp Ground Coriander
1 tsp Paprika
½ tsp Ground Turmeric
½ tsp Ground Cloves
A pinch of Pink Himalayan / Rock / Sea Salt
Mix all of the spices together and then add 2 tbsp (30ml) of the olive oil.
Place the chicken in a food bag and pour the marinade in.
Massage the marinade into the chicken and allow to rest for a couple of hours or preferably overnight.
Bake the chicken at 180°C until cooked - this usually takes 25-30 minutes. If the chicken is already chopped, it’ll take less time (around 15-20 mins).
Allow the chicken to cool slightly, then slice into bite sized pieces and re-fry in the remaining oil until crispy. This should take around 10 minutes over a medium to high heat.