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a low-carb dish - 15.4 g carbs total
6 servings at 2.57 g carbs per serving
| 1/4 C | olive oil |
| one | fryer chicken, washed and cut up |
| one | onion, thinly sliced |
| 2 cloves | garlic, minced |
| 3/4 C | homemade chicken broth |
| 1/2 t | ground coriander |
| 1/2 t | ground cinnamon |
| 1/2 t | paprika |
| 1/2 t | ground cumin |
| one t | ground ginger |
| 1/2 t | freshly ground black pepper |
| 1/4 t | ground cayenne pepper |
| one T | Splenda sweetener |
| one T | No Salt Added tomato paste |
Heat oil in large pan over medium-high heat. Brown chicken in hot oil
Reduce heat to simmer
Scatter onion over chicken in pan
In medium mixing bowl, combine garlic, chicken broth, coriander, cinnamon, paprika, cumin, ginger, black pepper, cayenne, Splenda, and tomato paste
Pour spice mixture over chicken; cover and simmer 45 minutes
Uncover pan, turn heat up slightly and simmer another 15 minutes to slightly reduce liquid
| Sodium content in milligrams | ||
| one | fryer chicken | 488 |
| one | onion | 4 |
| 2 cloves | garlic | 2 |
| 3/4 C | homemade chicken broth | 45 |
| 1/2 t | ground coriander | 1 |
| 1/2 t | ground cinnamon | 1 |
| 1/2 t | paprika | 1 |
| 1/2 t | cumin | 2 |
| one t | ground ginger | 1 |
| 1/2 t | freshly ground black pepper | 1 |
| 1/4 t | ground cayenne pepper | 1 |
| one T | No Salt Added tomato paste | 5 |
| Recipe total = 552 mg | ||
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