Jerusalem Style Chicken Thighs
6
servings14
minutes20
minutes438
kcal10
grams7
grams25
grams45
gramsThis recipe is just a slight revision of a recipe from Milk Street magazine, so all of the credit goes to them. The reason I categorized the difficulty as “medium” for this recipe is mostly due to the multiple ingredients, bowls and measuring cups and spoons this uses. I strongly recommend having all of your ingredients ready (and ideally measured) before starting. Also, check the notes below for various tips.
Ingredients
- Quick Pickled Onions
1/2 large red onion, thinly sliced (150g) *see notes
1/4 cup distilled white vinegar (60mL)
1 tsp granulated allulose *see notes
1/4 tsp salt
- Tahini Sauce
1/3 cup tahini (80mL)
2 TB lemon juice (30mL)
4-6 TB water
salt and pepper to taste
- Jerusalem Chicken
3 TB extra virgin olive oil, divided (45mL)
1/2 TB ground coriander
1 tsp ground allspice
1 tsp ground turmeric
3/4 tsp ground cinnamon
1/2 tsp salt
up to 1/2 tsp freshly ground black pepper *see note
6 boneless, skinless chicken thighs cut into bite sized pieces (roughly 2 lbs or 900g)
2 TB lemon juice (30mL)
Directions
- Start by slicing a red onion in half, with one half for the chicken and the other half for the quick pickled onions. I slice it end to end for the chicken and thinly slice cross-wise for the pickled onion.
- Pickled Red Onions
- In a medium bowl, whisk together the vinegar, allulose, and salt until dissolved. Add the thinly sliced half onion and toss to coat. Set aside. The longer the onions rest in the pickling fluid, the better they will be. *see note
- Tahini Sauce
- In a small bowl, whisk together the tahini and 2 TB of lemon juice. It will thicken quite a bit. Thin it back out by whisking in 4-6 TB of water or until the sauce has your desired consistency. Add salt and pepper to taste and set aside.
- Jerusalem Style Chicken
- In a large bowl, combine 2 TB extra virgin olive oil, coriander, allspice, turmeric, cinnamon, salt and pepper. Add the chicken and the other half of the sliced red onion and toss to coat. Be aware that turmeric will stain certain things, like wooden spoons or your hands. I mix by hand using a vinyl glove.
- Set your stovetop to medium high heat, and in a large skillet (ideally cast iron), bring 1 TB extra virgin olive oil to the point it’s just starting to smoke.
- Add the chicken and onion mixture in an even layer and let cook without stirring for 4-5 minutes so that you get a little bit of char on the chicken. Continue to cook, stirring occasionally for another 10-15 minutes or until the chicken has cooked.
- Remove from heat and add 2 TB of lemon juice. Mix thoroughly, scraping and dissolving any crusty bits on your cookware so that they become part of the sauce.
- Serve either straight up on a plate or on a keto friendly pita or flatbread. In either case, top with pickled onions and tahini sauce. See notes below for a link to UnbelievaBun’s for pitas and/or flatbreads.
Recipe Video
Notes
- Macronutrients listed do not include any delivery mechanism you use for these. I used the protein pita from UnbelievaBuns.
- If you want to cut the carbs in half, you can skip the onions in this recipe, but you’ll be giving up a lot of flavor and texture.
- If you don’t have allulose, you could substitute 1/2 tsp sugar. Across 6 servings, this will add less than 1/2 gram of total carbs per serving.
- For the ground pepper, I didn’t measure out the exact amount I used for the chicken portion of the recipe, but it was about 30 grinds from my pepper mill.
- 👉UnbelievaBun link for pitas: https://unbelievabuns.com/SERIOUSKETO use the code SERIOUSKETO for 10% off your order if the discount doesn’t automatically apply using my link.
Please give us a link to the Unbelievable Pita.
👉UnbelievaBun link for pitas: https://unbelievabuns.com/SERIOUSKETO
use the code SERIOUSKETO for 10% off your order if the discount doesn’t automatically apply using my link
I’ll also add the link in the recipe card as well.
@SeriousKeto – how much chicken and what kind? It seems to be missing from the ingredients list.
I’m not sure how I managed to miss that. Thanks for the catch. It should be updated now.
ALLULOSE QUESTION: Since it now comes in both dry granulated and liquid forms, does the amount required change for one or the other? Can you please update your ingredients list to specify which you used, and add note for different amount needed for the opposite version if you know the answer. even if you don’t know the answer, it is important and helpful to know which one you DID use. ty ty!
Recipe has been updated to indicate that I used granular allulose. I’ve not used liquid allulose, so I can’t offer a conversion.
This was outstanding. I love Milk Street recipes but had missed this one….great for keto, so glad you featured it. And thank you for the pita link.