I am either in my kitchen developing recipes (which I have thoroughly planned and thought through), OR I am fluttering about finding ways to use up leftover goods in my fridge and pantry before the Next Big Shop. The latter scenario is often my favourite because I am experimenting – and these playful, more relaxed nights can result in deliciously interesting creations! This recipe is an example of one of those nights. I had a half-jar of char-grilled roasted peppers* in the fridge, roast chicken pieces from the night before and some Ras el Hanout in the pantry which I had been meaning to play around with some more. This creamy, fragrant and dead-easy chicken ‘sauce’ can be served over your favourite ‘base’, like cauliflower rice, courgetti or shirataki (konjac) ‘fettucine’. Enjoy! xxx
*For those in other parts of the world, red peppers are also called red bell peppers or capsicum. The char-grilled / roasted kind are sold in all stores, usually in the anti-pasti section. They have been charred, then peeled before being stored in brine, usually in glass jars. They have a lovely smoky flavour.
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Carbs 5.5g | Fat 52g | Protein 25g
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Fats of Life® is a blog that I run as a hobby, but did you know that I am also the author of two cookbooks? My first book Keto Kitchen (published by Kyle Books in 2020) is available worldwide (and has remained one of the best-selling low carb cookbooks in the UK). My second book Lazy Keto Kitchen (coming mid-year, 2021) is currently available to pre-order.
“I want you to achieve the best outcome with all the recipes on Fats of Life. If you haven’t already done so, please read the RECIPE SUCCESS page which is packed with handy tips and advice. Happy Cooking, everyone!” – Monya
Chicken with Spiced Red Pepper Cream (Keto)
- 100 g (3.5 oz) char-grilled / roasted red pepper, drained and roughly chopped
- 100 g (3.5 oz) double cream
- 1 tsp unsalted butter
- 2 cloves garlic, peeled and finely chopped
- 3/4 tsp Ras el Hanout
- 200 g (7 oz) cooked chicken, shredded or finely chopped
- salt and freshly ground black pepper
- small handful small mint leaves, chopped
- I used leftover roast chicken thighs here. I simply slid the meat off the bones and shredded / chopped it into smaller pieces. My total weight of my cooked chicken meat was 200g / 7oz and contained a bit of crispy skin too. Assuming you have some cooked chicken leftovers at hand, continue with the recipe:
- Remove the char-grilled / roasted red peppers (also called bell pepper or capsicum, depending on where you are in the world) from the jar and drain well on kitchen paper. Roughly chop and place inside a mini food processor (food chopper) and add the cream.
- Blitz well until you are left with a smooth mixture. Its always good to stop and scrape down the sides to ensure an even blitz. Set aside.
- Melt the butter in a non-stick pan or wok and lightly fry the garlic over moderate heat until softened. Add the Ras el Hanout and cook until the pan starts looking dry. Pour in the red pepper cream and continue to cook until the sauce is warmed through and starting to reduce a little, approx. 2-3 minutes.
- Stir in the cooked chicken pieces to gently warm through and season the mixture with salt and freshly ground black pepper.
- Serve as desired with a scattering of chopped mint leaves which add a lovely fresh element!
For those on INSTAGRAM, tag me @mkilianpalmer so we can all see your lovely creations! Keep scrolling: you can PIN this recipe for later, see detailed macros and browse other recipes in this category. You can also drop me a comment if you have any questions about this recipe. I will do my best to reply as quickly as possible. Monya xxx
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Nutritional Information per serving
Calories 587Kcal / 2456kJ
See all the Chicken & Poultry recipes on Fats of Life:
Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site have been manually and carefully calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The macro calculations are provided as a courtesy to you based on the author's weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count. The author is a chef - not a medical professional - and this website has been designed to provide you with recipe ideas to suit the low carb lifestyle you have discussed with your GP.
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