Low carb chicken and kale “dumplings” in a spicy tomato broth

6 servings Prep: 20 mins, Cooking: 25 mins

Winter warmer meal with chicken and a spicy nutrient-rich broth that's ready in under 30 minutes!

By Illanique van Aswegen June 20 2017
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Ingredients (15)

480 g chicken breast fillets — deboned, chopped
2 cup kale — shredded
2 spring onions — chopped
22 g parmesan cheese — finely grated
1/2 green chilli
3/4 tsp salt
olive oil — for frying
1 red onion — diced
1 tsp medium curry powder
1 tsp garlic clove — finely chopped
1 tin chopped tomatoes
2 tbsp tomato paste
5 cup chicken stock
1 cup cauliflower rice
20 ml sour cream — to serve
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For the chicken dumplings, place all of the ingredients into a food processor and blend until fine. Use your hands to roll the mixture into 24 balls. Heat a splash of olive oil in a large heavy based pan over medium heat. Fry the chicken dumplings off in batches for a minute on each side to give them some colour. Remove with a slotted spoon and drain on kitchen paper.

For the broth, heat the oil in a pot over medium heat. Add the onions and sauté for 5 minutes. Stir in the curry powder and garlic and sauté, 1 minute. Add the tinned tomatoes, tomato paste, xylitol, stock, and cauliflower and simmer, 10 minutes. Add the chicken dumplings and cook, 4 minutes. Season the broth to taste. Serve each portion with a dollop of sour cream and scatter some coriander on top.

TIP: The dumplings are best rolled with wet hands. Dip your hands in cold water throughout the rolling process to prevent the mixture from sticking to your hands.

TIP: To make cauliflower rice, place raw cauliflower florets in a food processor and blend until fine. Cauliflower rice is also now available in most supermarkets in the fresh produce section.


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