First Do No Harm

Lemon Chicken
(slow cooked)

Sauce/Marinade Ingredients

1 TBL Celtic Sea Salt
tsp Curcumin (if you don't have it, 1 TBL Turmeric)
1 TBL Black Pepper
1 scoop (it's inside the bottle) Better Stevia (or 2 tablespoons Erythritol)
3 cloves Garlic
1 medium Shallot 
1 TBL Apple Cider Vinegar (or 2 TBL Coconut Vinegar)
1 tsp Lemon Basil (or Lime or Regular)
1 Cup Flat Parsley Leaves (the leaves only) 
1 medium to large Lemon (whole)
1 Cup Lemon Juice
4 TBL Extra Virgin Olive Oil (or Macadamia Nut Oil

Optional Cayenne Pepper (the recipe is nice spiced!)

Secret ingredient: Konjac Flour (set aside)

And don't forget: 1 Chicken cut into pieces.

 

 

Mix everything together, except for the chicken (and Konjac flour), of course, in a blender and blend up (yes, the whole lemon too). Then marinate the chicken at least overnight, or for two nights. I use a FoodSaver marinator (that sucks all the air out).

Place the chicken into your slow cooker (this can be cooked on the stove, but a slow cooker really cooks in the juices), cover with the sauce and start cooking.

I like to serve the chicken just before it starts to fall off the bone. Some like it earlier, some like it later; your choice.

But here is a HUGE SECRET to making up the sauce to serve over the chicken using Konjac flour:

Take out the chicken and place on a platter. Then remove the sauce and pour into a sauce pan.

Now, you have to do this VERY quickly and you'll need a submersion blender (or a mixing bowl instead of the sauce pan, and electric mixer running). Now you need some Konjac flour (it has "virtually" no calories). Use One Teaspoon per CUP of sauce (so eyeball it). Then, with the blender (mixer) running, slowly sprinkle on the Konjac flour and mix. You see, normally you want to add the Konjac flour to cold water, blend in, then cook to thicken, because when Konjac flour hits something hot, it will immediately harden and turn to goop. But....I've been practicing. You too can do it if you are coordinated enough to walk and chew bubble gum at the same time. The secret is "sprinkling" and blending at the same time till all the flour is blended in. The liquid is hot, so just wait a bit and, La Viola! the sauce is thick and can be spread over the chicken.

If serving guests, garnish with thin slices of lemon.

Where to get ingredients:

Your lemon or lime basil can be found at your farmers market.

Konjac Flour comes from the people at Miracle Noodles (if this is your first time there, enter code: Code: AFF for 10% off your first order). Remember, the glycemic index for this flour is zero, and because of the way it bulks up in sauces and in your belly, there are "virtually" no calories.

Curcumin Powder is something that took me weeks to find because when you Google it, you get thousands of hits on Turmeric Powder. I found some at PureBulk.com and purchased 100 grams for around $40, which is much better than buying it in capsules and pouring their contents into your food.

Erythritol is made by NOW foods, and I just found the best price on the web here: Now Foods Erythritol - 1 Pound. It doesn't blend easily in recipes, though marinating overnight I'm pretty sure it will. When I get home with my erythritol, I put it into a blender and turn it to powder. They also have stevia at this site (911 Health) but only in packets and liquid form.

Back to our meal:

This meal is not intended for people who like bland food. And if you like it hot, then sprinkle on the cayenne pepper.

You can serve this with your choice of vegetable and salad, but I like to serve it with Spanish (Black) Rice.

Now I serve this with Spanish Rice. And Spanish Rice is the easiest darn thing you'll ever create. First, make rice (I use BLACK RICE only which requires a bit more water than regular and a bit more cooking). When the rice is nearly finished cooking, I cut up hard veggies such as carrots and beets (into tiny pieces) and add them to the rice. We're making Rice Pilaf. Then when done, I cut of softer veggies, zucchini and celery into small pieces and add those and set aside. Now, another reason why you HAVE to shop at your local farmers market is you will find the best darn homemade salsas there. I found a lime chipotle salsa at mine which was absolutely a perfect fit with this recipe. So, when your cheese is melting, turn up the heat on the rice, add the salsa, and keep stirring. It's done in just minutes. Simplest way to make Spanish Rice ever.

How many you serve is up to you, your only limitation being the size of your marinator.

 

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