Homemade Method

Creamy Garlic Chicken with Zucchini Ribbons

Blog post

Prep time: 25 minutes

Cook time: 5 hours

Serves: 4

We’ve put a healthy twist on this slow cooked creamy garlic chicken dish!

Traditionally, a dish like this would be served with a ton of cream and some kind of cooked pasta. Whilst there is nothing wrong with enjoying some cream and pasta now and then, here is a great example of how you can substitute with more nourishing ingredients – without compromising on flavor! So for this recipe we’re going to serve it with greek yoghurt over zucchini ribbons! The yoghurt is full of beneficial probiotics for digestive health, calcium and protein. The zucchini ribbons have many nutrients on offer such as vitamin C and potassium and are high in fiber to prevent blood sugar spikes.

And of course garlic is a star player in this recipe – with it’s super potent anti-viral, anti-fungal, anti-bacterial, and anti-cancer compounds – plus a great flavor kick to delight your palate!

Print Recipe

Creamy Garlic Chicken with Zucchini Ribbons

  • Prep time: 25 minutes
  • Cook time: 5 hours
  • Serves: 4

Ingredients

  • 1 1/2 lbs mixed chicken pieces
  • 1 tbsp olive oil
  • 4 cloves garlic, peeled
  • 1 leek
  • 1 1/2 cups chicken stock
  • 1/2 tsp (each) salt and pepper
  • 1 tbsp whole grain mustard
  • 1 tbsp flour
  • 1 tbsp water
  • 1/3 cup parmesan cheese, finely grated
  • 1/3 cup greek yogurt
  • 2 zucchini

Instructions

  • 1)

    In a skillet heat the oil over medium to high heat and add the chicken pieces. Brown on each side, a couple of minutes each. Transfer the chicken to a slow cooker, keeping any chicken juices in the skillet.

  • 2)

    Mince the garlic cloves and thinly slice the white part of the leek only. Heat the skillet again and add the leek and garlic, sauté until leek and garlic becomes soft and lightly golden.

  • 3)

    Remove the thyme leaves from the sprigs, add the leaves the leek and garlic, mix in. Add the chicken stock and wholegrain mustard, stir and allow to simmer for 1-2 minutes.

     

  • 4)

    Pour the stock with the leek and garlic over the chicken pieces in the slow cooker. Season with salt & pepper. Cover with lid and cook for 4 hours on high (8 hours on low).

  • 5)

    Half an hour before serving, remove the chicken from the slow cooker and set aside.

  • 6)

    Add the tapioca flour to water and mix well to combine to make a smooth paste, ensure there are no lumps. Add the tapioca paste to the liquid in the slow cooker.

  • 7)

    Pour in the cream and mix through the freshly grated parmesan cheese.

  • 8)

    Return the chicken to the slow cooker and cook for another 30 minutes with the lid removed to allow the sauce to slightly thicken.

  • 9)

    Meanwhile prepare your zucchini ribbons for serving. Using a vegetable peeler, peel long ribbons from the zucchini starting at the top and peeling all the way to the bottom. Do this to both zucchinis as much as possible until you are left with a size of zucchini too small to manage.

  • 10)

    Divide zucchini ribbons between serving bowls and top with chicken pieces and creamy garlic sauce. Season with salt and pepper and garnish with a little parmesan, fresh parsley and thyme.

Notes

Be careful not to overcook the zucchini ribbons otherwise they will start to fall apart and lose the firm texture we want.  With the recipe serving the hot chicken dish over raw zucchini ribbons will have enough heat in the dish to slightly cook the zucchini to al dente perfection.

If you are trying to avoid dairy you can swap the pure cream for coconut cream instead. In regards to the parmesan cheese, add 1 tablespoon of nutritional yeast at the same time you add the cream to the slow cooker half an hour before serving. Please note, the sauce may not thicken as much as it may do using regular cream.

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