The mushroom risotto is so interesting as the umami flavour of the mushrooms pair surprisingly well with all the other components! If you choose not to use konjac rice, you could try this with cauliflower rice, cooked and seasoned as you normally would (although the carbs will be higher!). This is lovely with a fresh salad on the side, and – assuming you love chicken as much as I do – want two beautiful thighs per person!
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Carbs 2.9g | Fat 59g | Protein 47g
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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.
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Tamari 'Maple' Chicken with Mushroom ‘Risotto’
For the chicken
For the mushroom 'risotto'
- 400 g (14.1 oz) konjac rice
- 2 TB unsalted butter
- 3 cloves garlic, finely chopped
- 150 g (5.3 oz) mushrooms, finely chopped
- 40 g (1.4 oz) full-fat cream cheese (soft cheese)
- 40 g (1.4 oz) soured cream
- 40 g (1.4 oz) double cream
- reserved fat and juices from chicken tray
- Preheat the oven to 180°C (fan oven). This is 200°C for conventional ovens (or 400°F / gas mark 6).
- Place the chicken thighs into a large bowl and lightly season with salt and pepper. Whisk the tamari, 'maple' syrup and tomato concentrate in a little bowl and pour into the bowl over the chicken. Get stuck in massaging the marinade into the chicken.
- Place the chicken skin side up into a large roasting dish and bake in the oven for 30-35 minutes until safely cooked through. If in doubt, use a thermometer probe to check the thickest part of one thigh. It should read 72°C.
- In the meantime, rinse the konjac rice and simmer 4-5 times in fresh batches of simmering water for a few minutes each time. This will remove the strange packaging smell. Leave in the lightly simmering water until needed.
- Have all your 'risotto' ingredients prepped and ready, including the cream cheese, sour cream and double cream which should be whisked together in a bowl.
- Melt the butter in a large non-stick pan or wok and cook the garlic and mushrooms over moderate heat until the garlic completely softens, and the mushrooms start to release their own moisture.
- Increase the heat to high and continue to cook until the mushrooms caramelise (turn golden). Be careful not to burn the garlic, so stir the mixture regularly. Pour in the creamy mixture and remove the pan from the heat for now.
- Drain the konjac rice very well (to avoid a watery risotto), agitating the 'rice' in the sieve until all moisture is drained.
- By this time the chicken would have done its time in the oven. Use tongs to remove the chicken pieces from the roasting tray and set them aside to keep warm. There should be plenty of juice and rendered fat in the dish - do not discard this - its flavour!
- Tip the drained 'rice' into the pan still containing the creamy mushrooms, along with all the delicious juice and rendered fat from the chicken roasting tray.
- Return the pan to the heat and cook the mixture over moderately high heat until the sauce reduces and you are left with a thick, creamy mixture that will coat the konjac rice well.
- Serve the chicken with the mushroom 'risotto' and season the whole lot with salt flakes (if needed) and freshly ground black pepper. Scatter over chopped herbs (I used curly parsley). Easy and delicious!
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Nutritional Information per serving
Calories 724Kcal / 3029kJ
Eggs (may be found in some brands of cream cheese - check labels)
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