-A keto diet blog recipe –

This recipe is a free interpretation of the Low-Carb Tandoori Chicken Kebabs from the keto diet blog, as I don’t have skewers I’m gonna do it the casserole way. It’s a long recipe, because the chicken need to be marinated over night.

Ingredients :

  • 2 medium chicken breasts (340 g)
  • 1 small courgette, cut into ribbons (100 g)
  • 1 small red onion, cut into wedges (60 g)

Marinade:

  • 1 + 1/2 garlic cloves, finely chopped
  • 1 small red chilli, finely chopped
  • 1 tbsp grated ginger
  • 1 tbsp fresh lemon juice
  • 1/2 tsp fresh lemon zest
  • 3 heaped tbsp full-fat Greek yoghurt (90 g) 
  •  1/2tsp cinnamon powder
  • 1/2 tsp cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp paprika
  • 1/4 tsp turmeric powder
  • 1/8 tsp cayenne pepper 
  • 1/4 tsp saffron strands
  • 1/4 tsp sea salt, or to taste

Steps :

  1. Shred the ginger.
  2. Cut the red chillie and peel the garlic cloves.
  3. Crush all the wet spices, in a mortar.
  4. Add the crushed spice to the lemon juice.
  5. Combine greek yaourt and all the spices. The marinade is ready.
  6. Cut and dispose the chicken in the marinade bowl, let infuse over night.
  7. Cut the courgette in ribbons and onion in wedges and put it in a casserolle dish.
  8. The day after, combine the vegetable with the marinated chicken.
  9. Cook in the oven for 10 min @ 200 degres. Serve and enjoy !

The rest of the marinade can be use as a sauce with a totally amazing taste with Shirataki rice, and surprisingly not that hot. See below with the rest of the stuffed flank.