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Aunt Rocky’s Sumac and Orange Glazed Chicken Thighs (Sugar Free, Low Carb)

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Level: Easy

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Description

Subtle Middle Eastern flavors make this simple recipe shine! This chicken is juicy, savory, and memorable. You can go with the quick version, and have this in the oven in only 10 minutes. Or marinate for two hours (or more) for maximum flavor. Suitable for Atkins, Keto, LCHF, low carb, diabetic, low glycemic, gluten free, grain free, sugar free, dairy free, nut free, Paleo.

Ingredients

  • Cooking Spray, For Pan
  • 1  Large Naval Orange, Divided Use
  • 2 Tablespoons Olive Oil
  • ½ teaspoons Orange Extract
  • 2 teaspoons Sumac
  • ¼ teaspoons Ground Thyme
  • ½ teaspoons Salt
  • 1 pinch Black Pepper
  • 1 pinch Cinnamon
  • 2 cloves Garlic, Minced
  • 6  Medium Bone-in Chicken Thighs With Skin
  • ¼ teaspoons Glucomannan Or Xanthan Gum For Thickening Glaze

Preparation

See note below regarding marinating the chicken ahead, if you have time.This chicken will still be good even if you don’t, it’s just better if you have time to let it sit in the marinade.

Preheat oven to 375ºF. Spray a 10-inch oven safe skillet with cooking spray. Slice half of orange into 6 thin slices and arrange in a single layer in the pan.

In a medium size bowl or quart size zip bag, combine olive oil, spices, garlic, and juice from the remaining orange. Stir to combine. Dip thighs in the marinade and turn over to coat both sides.

Place a thigh on each orange slice in the pan, skin side up. Drizzle any remaining marinade over the chicken. Sprinkle fresh thyme leaves over the chicken.

Bake for 45 minutes, or until temperature of the chicken reaches 165ºF and skin is crispy. If chicken is cooked through, and you want the skin darker, turn on the broiler for just a couple of minutes. Be sure to use hot pads when you grab that hot skillet handle!

Place chicken on a serving platter or individual plates with a slice of orange on or near each piece. The orange caramelizes during baking, and is delicious with a bite of chicken—even the rind of the orange, so don’t leave that orange in the pan.

To make a glaze, lightly sprinkle the glucomannan or xanthan gum over the pan juices and cook on the stove over medium-low heat until the juices thicken. Pour over the chicken, or serve on the side to be spooned over cauliflower rice (see notes), or onto the chicken at the table.

Notes:
• If you have the time and plan ahead, this dish is improved by marinating the chicken for at least an hour, and up to overnight.
• I keep fresh thyme and other spices in my freezer. That way you always have some. They look and taste just like fresh herbs when you use them.
• This is not a high fat dish. To improve macros for Keto, serve with a high fat side dish, or serve with cauliflower rice and spoon the pan juices or glaze over the cauli rice. That chicken fat is tasty and good for you.
• I get no kickback for products used in my recipes. Brand names are included to assure more accurate nutritional estimates. Nutrition information is based on My Fitness Pal’s online recipe analyzer. The recipe is stored there and available to MFP users for logging in their food diaries. Sugar alcohols and liquid Sucralose are excluded from nutrition counts, as they are not absorbed by the body and rate zero on the glycemic index.
• For more Atkins/low carb/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.

Each serving: Calories 233, Total Fat 11 g, Saturated Fat 2 g, Sodium 395 mg, Potassium 62 mg, Total Carbohydrate 4 g, Dietary Fiber 1 g, Net Carbs 3 g, Sugars 3 g, Protein 30 g. Macros: 43% fat, 52% protein, 5% carbs (See Notes).

© May 27, 2018 Roxana Lopez for Aunt Rocky’s. Modified from a recipe on CookingLSL.com.

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