Tamari ‘Maple’ Chicken with Mushroom ‘Risotto’

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!
 

– – – – – – PER SERVING – – – – – –
Carbs 2.9g | Fat 59g | Protein 47g
– – – – – – – – – – – – – – – – – – – – –


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
 

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Tamari 'Maple' Chicken with Mushroom ‘Risotto’

A complete meal for chicken lovers! If you choose not to use konjac (shirataki) rice, you could try this with cooked cauliflower rice (although the carbs will be higher if you do that). This would be lovely with a fresh salad on the side, assuming you love chicken as much as I do and want two beautiful thighs per person!
Course Main Dish
Cuisine General
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 4

Per serving

Calories: 724kcal | Carbohydrates: 2.9g | Protein: 47g | Fat: 59g

Ingredients

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

Instructions

  • 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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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

Tamari \'Maple\' Chicken with Mushroom ‘Risotto’
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Tamari Maple Chicken with Mushroom ‘Risotto’
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Nutritional Information per serving
Calories                        724Kcal / 3029kJ
Fat                                59g
Carbohydrates              2.9g
Protein                          47g

Allergens
Milk
Soya
Eggs (may be found in some brands of cream cheese - check labels)




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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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