Chicken nibbles make a great low carb snack. I never buy ready marinated chicken as there is usually sugar in the marinade, I like to make my own so I know exactly what’s in it. These are very easy to make and are delicious hot or cold straight from the fridge when you just need a little something.
1 kg of little chicken pieces such as wings or you can also use drum sticks with this recipe.
3/4 of a whole preserved lemon.
salt, pepper and coconut oil for cooking.
Peel the onions and wash the lemons then blitz them in a food processor with some salt and pepper until puréed. Mix this purée through the chicken and allow to marinate in the fridge for a few hours, or if you are short on time you can cook them straight away. Melt a heaped tablespoon of coconut oil in a roasting pan in the oven at 180c.
Empty the chicken into the pan and stir so that they all get a good coating of the oil. Cover the pan with foil and bake at 180c for 45 mins. After this time take the foil off and replace in the oven and bake for another 20 mins or until the chicken is golden.
Much of the liquid will have evaporated away by this time. Turn all the pieces over to bake the other side, replace in the oven for another 20 mins or so, but keep an eye on them as you don’t want it to dry out too much.
They are done when they are a golden brown and all the liquid has evaporated. As these have been cooked for a long time covered in foil they are not dry but are moist and the meat is soft and falling off the bone.
The only carbs are in the onions, so for the whole kg of chicken the total carbs is 18gm. Which is about 0.7gms per piece.