Under the golden sun of a distant Arabian desert, in a bustling oasis town known for its vibrant marketplaces and rich culinary heritage, I discovered a dish that would forever change my culinary journey: the Completely Keto Arabian Chicken.
My adventure began as I wandered through the narrow, spice-scented streets of the market, where merchants from far and wide gathered to sell their exotic wares. It was there, amidst the colorful tapestries and echoing sounds of lively barter, that I encountered an elderly chef named Aisha. Known throughout the oasis for her culinary prowess, Aisha was a guardian of traditional Arabian recipes, each dish a story of the desert’s bounty.
Intrigued by her reputation, I approached her humble stall, where the intoxicating aroma of simmering spices and sizzling meats filled the air. Aisha, with a warm smile and eyes twinkling with wisdom, offered me a taste of her special dish: Arabian Chicken. From the very first bite, I was transported. The chicken was tender and succulent, bathed in a symphony of spices that danced on the palate, each flavor a testament to Aisha’s mastery.
Compelled by the dish’s exquisite taste and my own commitment to the keto lifestyle, I inquired about the recipe. Aisha, after a moment of contemplation, decided to share her secret, understanding my passion for both tradition and health. “The essence of this dish,” she explained, “lies in the purity of its ingredients and the patience in its preparation.”
Armed with Aisha’s blessing and a heart full of inspiration, I returned to my kitchen with a mission: to recreate the Arabian Chicken, staying true to its flavors while making it completely keto-friendly. I began with the finest chicken breasts, ensuring each piece was as tender as the desert dawn. I then turned to the heart of the dish – the aromatic blend of spices, each carefully measured and added at just the right moment to unlock its full potential.
The onions and garlic were sautéed in a blend of extra virgin olive oil and butter, a nod to the keto way of life and a tribute to the dish’s Arabian roots. As the ingredients came together, my kitchen was filled with an aroma that transcended continents, a rich, inviting scent that promised a culinary adventure.
The final creation, my Completely Keto Arabian Chicken, was more than just a meal; it was a mosaic of flavors and traditions, a bridge between the ancient culinary secrets of the Arabian desert and the modern principles of the keto lifestyle. It was a dish that celebrated the joy of discovery, the warmth of shared stories, and the timeless bond that food can create among those who cherish it.
As I shared this dish with friends and family, each savoring the rich, complex flavors, I knew that Aisha’s legacy and the essence of the Arabian oasis were alive in every bite. The Completely Keto Arabian Chicken wasn’t just a recipe – it was a journey, a narrative of spice-laden winds, golden sunsets, and the enduring spirit of an oasis that thrived in the heart of the desert.
Ingredients
- 4 1/2 Tbsp Extra virgin olive oil
- 3 Tbsp butter
- 6 chicken breasts
- 1 1/2 large onion chopped
- 3 garlic cloves crushed
- 3 bell peppers cored, seeded and cut into chunks
- 9 oz tomatoes skinned and halved
- 1 lemon sliced into wedges
- 1 1/4 cup white wine
- 18 oz green olives pitter
- 8 Tbsp heavy cream
- Pink Himalayan Salt
- black pepper
- parsley for garnish
Instructions
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Preheat oven to 350 degrees.
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Heat up the butter and 3 tablespoons of the EVOO in a large skillet. Fry the chicken in there until golden brown.
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Pour in the onions and garlic to sauté on medium flame until they start softening up. Add the peppers to cook for 3 more minutes. Then the tomatoes and lemons with seasoning. Move all the veggies to a casserole dish and place the chicken breasts on top.
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Pour the white wine into the pan and raise to a boil. Pour the hot wine over the chicken. Cover and place in the oven for 50 minutes.
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Add the olives into the dish and mix in until fully combined. Pour the heavy cream in and recover the dish to return to the oven for 15-20 minutes.
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Serve immediately with parsley garnish.
Recipe Notes
