This Cosy Low Carb Chicken Stew is just the ticket in this cold weather. Ready in under 30 minutes, it’s satisfying and packed full of flavour. By using a combination of cauliflower and celeriac, blitzed into rice, it’s low-carb and yet super filling.
If you prefer to cut the carbs even more you can use all cauliflower instead of a mix of cauliflower and celeriac, but taste wise I think a mix is nicest as celeriac adds a little nuttiness. If we’re not all well on our way with covid isolation! LOL.
What can I substitute the cauliflower and celeriac with if i’m not low-carb?
If you’re not low-carb, you can easily substitute the cauliflower and celeriac with cooked rice, lentils or beans. Whatever you fancy to bulk it up a bit. Sometimes I like to add some carrot too. I just decided to omit for this one to keep the carbs lower. Feel free to experiment with it and make it your own.
I hope this easy dairy free and low-carb keto dinner will keep you all cosy and warm in the snow!
Cosy Dairy Free Low-carb Chicken Stew
INGREDIENTS
- 1/3 small cauliflower, florets only
- 1/3 small celeriac, peeled and cubed
- 2 tbsp olive oil or butter
- 1 small yellow onion
- 2 ribs celery
- 4 slices nitrate free bacon or parma ham
- 2 cloves garlic, finely sliced
- 1 tbsp fresh sage, chopped
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme leaves
- 300 g cooked roast chicken
- 2.5 cups chicken stock
- 1/2 cup coconut milk
- Juice + zest of 1/2 lemon
- 4 tbsp fresh parsley, chopped
Method
- Place the cauliflower florets and celeriac in a food processor and pulse until like a rice consistency. You may need to do this in two batches so the rice stays a little chunky.
- Heat the oil or butter in a large non-stick pan or cast iron dutch oven. Add the onion, celery, bacon and cook for 2 - 3 minutes on a medium heat until the onions soften. Add the garlic, sage, rosemary, thyme, cauliflower and celeriac rice. Fry for 5 more minutes.
- Add the cooked chicken, stock, salt and pepper and simmer for 10 minutes. Stir through the coconut milk and cook for 5 more minutes until nice and thick. Stir through the lemon juice and adjust the seasoning to taste. Serve with lemon zest and parsley. Option to drizzle with 1 tablespoon of olive oil or melted butter (highly recommended!)
