“I am either in my kitchen developing recipes (which I have thoroughly planned and thought through), or finding ways to use up leftover goods in my fridge. The latter scenario is often my favourite because I enjoy experimenting. These playful, more relaxed nights often results in delicious and interesting creations! This recipe is an example of one of those nights. I had a half-jar of char-grilled roasted peppers (red bell peppers / capsicum) in the fridge and roast chicken from the night before. I found 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’.” – Monya
Fats of Life® is a keto and low carb recipe blog that I love to run as a hobby in my spare time. I am also the author of the best-selling Keto Kitchen Series of cookbooks. This includes my debut best-seller Keto Kitchen (2020). The fun and exciting Lazy Keto Kitchen (2021). And, the clever and inspiring Budget Keto Kitchen (2022). My 4th cookbook, Quick Keto Kitchen (2023) is as fantastic as the first three, and packed with spectacular, easy creations!
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More on Chicken with Spiced Red Pepper Cream…
The chicken, immersed in the spiced red pepper creamy sauce, presents a tantalizing dish that caters to both taste and dietary preferences.
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The chicken, rich in protein, provides a satiating foundation for the meal. Accompanying it is a vibrant red pepper creamy sauce, boasting both flavour and nutrients. Red peppers, known for their high vitamin C content, add a zesty touch while complementing the creamy base. Furthermore, there is plenty of flavour from the Ras el Hanout. The chicken, immersed in the spiced red pepper creamy sauce, presents a tantalizing dish that caters to both taste and dietary preferences.
The keto diet, renowned for its low-carbohydrate and high-fat approach, offers a vast array of delicious and satisfying options. Among them, is this lovely dish where leftover cooked chicken pieces are served with a spiced red pepper creamy sauce.
Served alongside a bed of leafy greens or cauliflower rice, this dish offers a delightful combination of flavours and textures while maintaining the low-carb nature of the keto diet. You could also serve it over courgette noodles or even konjac noodles.
It is important to note that to maintain ketosis, it’s essential to track carbohydrate intake and ensure it aligns with your daily macro goals. Consulting with a healthcare professional is advised before making significant dietary changes. Scroll to the bottom to see the full macros and allergens for this Chicken with Spiced Red Pepper Cream dish, as well as all the Chicken recipes on Fats of Life®.
Chicken with Spiced Red Pepper Cream
Per serving
Equipment
Ingredients
- 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
Instructions
- 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!
My name is Monya Kilian Palmer. If you loved this recipe, please follow and tag me @mkilianpalmer on Instagram so we can all see your lovely creations!
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The links above will take you to Amazon UK. For USA and other countries, see the global Amazon links here: Keto Kitchen ; Lazy Keto Kitchen ; Budget Keto Kitchen ; Quick Keto Kitchen.
Nutritional Information per servingCalories            587Kcal / 2456kJ
Fat                 52g
Carbohydrates       5.5g
Protein             25g
Allergens
Milk
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.
1 Comment
Drop me a line if you have any questions or comments about this recipe. I will do my best to reply as soon as possible! Monya xxx