“This tamari maple chicken with mushroom risotto dish is so interesting! The umami flavour of the mushrooms pair 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 chicken dinner is lovely with a fresh salad on the side. And, assuming you love chicken as much as I do, will want two beautiful thighs per person!” – 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 Tamari ‘Maple’ Chicken with Mushroom ‘Risotto’…
Embracing a low-carb lifestyle doesn’t mean sacrificing flavour or variety in our culinary adventures. This dish brings the savoury goodness of chicken, the sweetness of sugar-free maple syrup and the umami richness of tamari together. In addition, there is a creamy mushroom risotto crafted from konjac rice, making this low-carb creation is a guilt-free indulgence.
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The tender chicken is coated in sugar-free maple syrup and tamari. The syrup imparts sweetness and is complemented by the savoury notes of tamari, a gluten-free soy sauce. This combination creates a glaze that caramelizes during cooking, enhancing the chicken’s natural flavours.
Then there is the creamy mushroom risotto. I use konjac rice. Konjac rice is a low-carb, low-calorie substitute for traditional rice, derived from the konjac plant. More importantly, it offers a good base without the heavy carb load. I enhance it with earthy mushrooms, which add depth and richness.
The interplay of flavours and textures are great. So, whether you are following a low-carb lifestyle or simply looking to explore something different, you can enjoy the pleasure of good food while nourishing your body in this dish.
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 Tamari ‘Maple’ Chicken with Mushroom ‘Risotto’ dish, as well as all the Chicken on Fats of Life®.
Tamari 'Maple' Chicken with Mushroom ‘Risotto’
Per serving
Ingredients
For the chicken
- 8 large chicken thighs, skin on
- salt
- 2 TB tamari, (gluten-free soy sauce)
- 2 tsp Skinny® Maple sugar-free syrup
- 2 tsp double-concentrated tomato puree
- sea salt flakes
- freshly ground black pepper
- chopped fresh parsley, optional garnish
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!
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 724Kcal / 3029kJ
Fat 59g
Carbohydrates 2.9g
Protein 47g
Allergens
Milk
Soya
Eggs (may be found in some brands of cream cheese - check labels)
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