Roasted Chicken on a Bed of Roasted Cabbage Recipe

Tracey Rollison September 1, 2013 CarbSmart Magazine, Chicken Main Dish Recipes, Main Dish Recipes, Recipes Leave a comment 732 Views

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Roasted Chicken on a Bed of Roasted Cabbage (Al Bukhari bil Dajaj) Low-Carb Recipe

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This is a delicious, traditional Saudi dish with what we think of as winter spices, and is usually a super-thick stew served over a bed of rice. Cabbage makes a tasty substitute for the rice the entire dish has only 13.3 net grams of carbs, most of which is in the cabbage, instead of over 70 grams in the original recipe. I’m used to cooking Saudi food for a crowd of at least 15 people or so (which is typical) so I shrunk the proportions down here for one small family.

Author: Tracey Rollison
Yield: 6 1x
Category: Low-Carb

Ingredients

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1 large chicken, cut up
water to cover
3 parsnips
1 medium yellow onion, diced
3 tablespoons butter or ghee
2 cloves garlic, mashed
2 tablespoons tomato paste
1 Roma tomato, diced
1/4 teaspoon ground cinnamon
1 cinnamon stick
1 teaspoon ground ginger
1/4 ground cardamon
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric
1 large head cabbage, chopped
2 Shaiba leaves-optional but authentic-it will be good without it but awesome with it
salt to taste
extra butter

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Instructions

Chop the parsnips. In a large pot with a lid, big enough to hold the chicken, melt the butter or ghee on medium low heat. Add the parsnips all at once and stir to coat. Let them continue to cook while you…
Chop the onions. Add them to the pot all at once. Continue stirring them, cooking them and the parsnips until the onions are translucent. Chop up the tomato.  Add the tomato, tomato paste and garlic and all the spices to the pan, and stir well. Then add the chicken (be authentic and wash it first).
Brown the chicken well on all sides. Then add enough water to cover it, turn up the heat to medium high, and let it cook for 20 minutes.  In the meantime, cut up the cabbage and prepare any side dishes you’re eating with this.  Line a roasting pan with foil and make a layer with the cabbage. Preheat oven to 400 F.
When the timer for the chicken goes off, lift the chicken out of the pot with tongs and lay each piece on the cabbage. Pour about ½ cup of the cooking liquid over the chicken. Put the cinnamon stick somewhere in there, too.  Cover the top of the pan with a foil tent and place in the oven for 40 minutes. After 35 minutes, pull out the pan, and butter the tops of each piece of the chicken.
Turn the oven to Broil and broil it until the tops are medium to dark brown.   Let stand 10 minutes for the chicken to re-absorb any juices.