*Yields 2 portions
In Holland we like to mix ketchup (or curry) with mayonnaise and chopped onion and it’s being called ‘special-sauce’.
Hope you’ll like it!
• 9 oz. chicken thighs
• 1 large egg
• 1 + ¼ cup of almond flour, blanched
• 1 tsp. garlic powder
• ½ tsp. paprika powder
• ¼ tsp. cayenne powder (optional, if you like it a little spicy)
• Pinch of salt
• Pepper to taste
• 1 tbsp. coconut oil
• 1 tomato, quartered
• 1/3 cucumber, sliced
Ingredients for the ‘special-sauce’:
Attention: sauce is per 1 portion.
• 1 tbsp. ketchup (low carb, I chose this one)
• 1 tbsp. mayonnaise (for no lactose, I chose this one)
• 1 tbsp. onion, chopped
1. In a bowl (large enough to put 1 chicken thigh in), add the almond flour, garlic powder, paprika powder, cayenne, salt and pepper and mix well.
2. Beat the egg in another bowl (again large enough for 1 chicken thigh).
3. Heat the coconut oil in a large pan and reduce the temperature to medium high.
4. Take a chicken thigh and first stir it through the egg and then through the almond flour mix.
5. Then place the chicken thigh in the heated pan. Repeat this with all chicken thighs. Leave to fry for a while and place a lid on the pan.
6. While the chicken thighs are cooking, you can already prepare your plate – put ketchup with mayonnaise and onions on the plate and the vegetables next to it.
7. In the meantime, watch your chicken thighs. It will take approximately 12-15 minutes for the chicken thighs to cook through. Check the inside regularly. Chicken is best when it is just done. It should of course never be raw.
Macros (per portion = 4,5 oz. chicken thigh):
Carbs: 11,2 g.
Net carbs: 8,2 g.
Fat: 26,3 g.
Protein: 23,8 g.