removed, but itâs more expensive.) Place the mushrooms on top.
In a bowl, mix together the orange juice, orange zest, bouillon, pepper, tomato sauce, soy sauce, Splenda, molasses, garlic, and thyme. Pour the mixture on top of the chicken and mushrooms. Cover the slow cooker, set it to low, and let it cook for 5 to 6 hours.
When the timeâs up, remove the chicken and put it on a platter. Use the guar or xanthan to thicken up the sauce in the slow cooker and serve the sauce with the chicken.
Yield:
6 servings, each with: 424 calories, 27 g fat, 35 g protein, 7 g carbohydrate, 1 g dietary fiber, 6 g usable carbs. (This analysis assumes that you eat all of the gravy.)
Slow Cooker Chicken Guadeloupe
This isnât authentically anything, but it borrows its flavors from the Creole cooking of the Caribbean.
1 cut-up broiler-fryer chicken, about 3 1/2 pounds (1.5 kg), or whatever chicken parts you prefer
1/2 medium onion, chopped
2 teaspoons ground allspice
1 teaspoon dried thyme
1/4 cup (60 ml) lemon juice
1 can (14 1/2 ounces, or 410 g) tomatoes with green chiles
1 shot (3 tablespoons, or 45 ml) dark rum
Guar or xanthan
Place the chicken, onion, allspice, thyme, lemon juice, tomatoes, and rum in your slow cooker. Cover the slow cooker, set it to low, and let it cook for 5 to 6 hours.
Remove the chicken carefullyâitâll be sliding from the bone! Thicken up the sauce with guar or xanthan. Add salt and pepper to taste and serve the sauce over the chicken.
Yield:
5 servings, each with: 541 calories, 36 g fat, 41 g protein, 7 g carbohydrate, 1 g dietary fiber, 6 g usable carbs.
Yassa
This chicken stew comes from Senegal. Traditionally it is quite hot, so feel free to increase the cayenne if you like!
3 large onions, thinly sliced
6 cloves garlic, crushed
1/2 cup (120 ml) lemon juice
1 1/2 teaspoons salt
1/2 teaspoon cayenne, or more to taste
6 pounds (2.7 kg) chicken, cut up
1/4 cup (60 ml) oil
8 cups (960 g)
Cauli-Rice
(see recipe page 343 )
In your slow cooker, combine the onions, garlic, lemon juice, salt, and cayenne. Add the chicken and toss so that all the chicken comes in contact with the seasonings. Cover your slow cooker and refrigerate overnight. (Itâs a good idea to stir this a few times if you think of it, though I donât expect you to get up in the middle of the night to do it!)
Using tongs, remove the chicken from the marinade. Pat it dry with paper towels and set it aside. Transfer the marinade to your slow cooker.
In a big, heavy skillet, heat the oil over medium-high heat. Place the chicken skin side down and cook it until the skin is browned. (Youâll need to do this in batches unless your skillet is a lot bigger than mine!) Donât bother browning the other side of the chicken.
Transfer the chicken back to the slow cooker with the marinade. Cover the slow cooker, set it to low, and let it cook for 5 to 6 hours.
Remove the chicken from the slow cooker with tongs. Put the chicken on a platter, cover it with foil, and put it in a warm place.
Ladle the onions and liquid out of the slow cooker into the skillet and turn the heat to high. Boil this hard, stirring often, until most of the liquid has evaporated. (You want the volume reduced by more than half.) Serve the chicken, onions, and sauce over the
Cauli-Rice
.
Yield:
8 servings, each with: 638 calories, 46 g fat, 45 g protein, 11 g carbohydrate, 3 g dietary fiber, 8 g usable carbs.
Sort-of-Ethiopian Chicken Stew
The slow cooker method is hardly authentic, but the flavors come from an Ethiopian recipeâexcept that the Ethiopians would use a lot more cayenne! Increase it if you like really hot food.
1 cut-up broiler-fryer, about
3 pounds (1.4 kg)
1 medium onion, chopped
1 teaspoon cayenne
1 teaspoon paprika
1/2 teaspoon pepper
1/2 teaspoon grated ginger root
2 tablespoons (28 ml) lemon juice
1/2 cup (120 ml) water
Guar or xanthan
Place the chicken, onion, cayenne, paprika, pepper, ginger,
In a bowl, mix together the orange juice, orange zest, bouillon, pepper, tomato sauce, soy sauce, Splenda, molasses, garlic, and thyme. Pour the mixture on top of the chicken and mushrooms. Cover the slow cooker, set it to low, and let it cook for 5 to 6 hours.
When the timeâs up, remove the chicken and put it on a platter. Use the guar or xanthan to thicken up the sauce in the slow cooker and serve the sauce with the chicken.
Yield:
6 servings, each with: 424 calories, 27 g fat, 35 g protein, 7 g carbohydrate, 1 g dietary fiber, 6 g usable carbs. (This analysis assumes that you eat all of the gravy.)
Slow Cooker Chicken Guadeloupe
This isnât authentically anything, but it borrows its flavors from the Creole cooking of the Caribbean.
1 cut-up broiler-fryer chicken, about 3 1/2 pounds (1.5 kg), or whatever chicken parts you prefer
1/2 medium onion, chopped
2 teaspoons ground allspice
1 teaspoon dried thyme
1/4 cup (60 ml) lemon juice
1 can (14 1/2 ounces, or 410 g) tomatoes with green chiles
1 shot (3 tablespoons, or 45 ml) dark rum
Guar or xanthan
Place the chicken, onion, allspice, thyme, lemon juice, tomatoes, and rum in your slow cooker. Cover the slow cooker, set it to low, and let it cook for 5 to 6 hours.
Remove the chicken carefullyâitâll be sliding from the bone! Thicken up the sauce with guar or xanthan. Add salt and pepper to taste and serve the sauce over the chicken.
Yield:
5 servings, each with: 541 calories, 36 g fat, 41 g protein, 7 g carbohydrate, 1 g dietary fiber, 6 g usable carbs.
Yassa
This chicken stew comes from Senegal. Traditionally it is quite hot, so feel free to increase the cayenne if you like!
3 large onions, thinly sliced
6 cloves garlic, crushed
1/2 cup (120 ml) lemon juice
1 1/2 teaspoons salt
1/2 teaspoon cayenne, or more to taste
6 pounds (2.7 kg) chicken, cut up
1/4 cup (60 ml) oil
8 cups (960 g)
Cauli-Rice
(see recipe page 343 )
In your slow cooker, combine the onions, garlic, lemon juice, salt, and cayenne. Add the chicken and toss so that all the chicken comes in contact with the seasonings. Cover your slow cooker and refrigerate overnight. (Itâs a good idea to stir this a few times if you think of it, though I donât expect you to get up in the middle of the night to do it!)
Using tongs, remove the chicken from the marinade. Pat it dry with paper towels and set it aside. Transfer the marinade to your slow cooker.
In a big, heavy skillet, heat the oil over medium-high heat. Place the chicken skin side down and cook it until the skin is browned. (Youâll need to do this in batches unless your skillet is a lot bigger than mine!) Donât bother browning the other side of the chicken.
Transfer the chicken back to the slow cooker with the marinade. Cover the slow cooker, set it to low, and let it cook for 5 to 6 hours.
Remove the chicken from the slow cooker with tongs. Put the chicken on a platter, cover it with foil, and put it in a warm place.
Ladle the onions and liquid out of the slow cooker into the skillet and turn the heat to high. Boil this hard, stirring often, until most of the liquid has evaporated. (You want the volume reduced by more than half.) Serve the chicken, onions, and sauce over the
Cauli-Rice
.
Yield:
8 servings, each with: 638 calories, 46 g fat, 45 g protein, 11 g carbohydrate, 3 g dietary fiber, 8 g usable carbs.
Sort-of-Ethiopian Chicken Stew
The slow cooker method is hardly authentic, but the flavors come from an Ethiopian recipeâexcept that the Ethiopians would use a lot more cayenne! Increase it if you like really hot food.
1 cut-up broiler-fryer, about
3 pounds (1.4 kg)
1 medium onion, chopped
1 teaspoon cayenne
1 teaspoon paprika
1/2 teaspoon pepper
1/2 teaspoon grated ginger root
2 tablespoons (28 ml) lemon juice
1/2 cup (120 ml) water
Guar or xanthan
Place the chicken, onion, cayenne, paprika, pepper, ginger,
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