Chicken with onion marmalade

Chicken with onion marmalade
  • High protein
  • Low phosphate
  • Low potassium
  • Low salt
  • Main meal
  • 2 hours or less
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A family friendly high protein dish which is low in salt, low in potassium and low in phosphate.

Chef

Chef Paul Ripley
Paul Ripley

Kidney Kitchen Chef

This recipe is a great one-pot supper dish, perfect for a mid-week dinner.

Ingredients

4 skinless chicken thighs

2 tablespoons olive oil

300g carrots, peeled and cut thinly

300g cavolo nero, stalks removed and thickly sliced (very dark green cabbage available from most supermarkets, green or savoy cabbage could also be used)

2 garlic cloves, crushed

240g basmati rice

3 tablespoons onion marmalade

Cracked black pepper

1 teaspoon allspice

Low-salt chicken stock made up to 350ml with boiling water

To serve

200g green beans

Method

  1. Step 1

    Heat oven to 180ยฐC / 160ยฐC fan / Gas Mark 4. Using an oven-proof lidded frying pan, heat 1 tablespoon of oil over a medium hob heat and add the chicken, season with black pepper and cook until sealed (lightly browned) then turn and seal the other side. Remove from frying pan and set aside. Put the carrots into a separate saucepan of cold water, boil and cook for 10 minutes, add in the cavolo nero (or alternative cabbage), cook for a further 3 minutes. Drain and set aside.

  2. Step 2

    Put the remaining oil into the original frying pan, adding in the carrots, cabbage and garlic. Fry for 3 minutes, stirring regularly. Stir in allspice and cook for one more minute. Stir in rice and add the stock. Stir in 2 tablespoons of the onion marmalade.

  3. Step 3

    Return the chicken pieces to the frying pan, placing on top of the vegetables and rice, then season with black pepper. Warm the remaining marmalade in a small saucepan, and brush on top of the chicken.

  4. Step 4

    Put the frying pan into the oven and cook for 30-35 minutes until the chicken and rice have cooked through. Check the dish half-way through cooking and add more water if itโ€™s dry, as this will help the rice cook. You could also put the lid on to help the rice cook.

  5. Step 5

    While the chicken is in the oven, cook the green beans by placing in a pan of cold water and bringing to the boil, cook for 5-10 minutes, until soft, then drain.

  6. Step 6

    Remove the chicken from oven, allow to sit for 10 minutes and serve with the green beans.

Food facts

The rice is the main source of carbohydrate in this main meal and the value has been provided for those who have been trained in insulin adjustment.

This dish is low in potassium, despite the use of some high potassium ingredients. This is because the quantities per person have been carefully measured. If you have been advised to follow a low potassium diet, ensure you keep to the quantities stated.

This recipe is low in phosphate, but does contain some phosphate, therefore, if you have been prescribed a phosphate binder ensure you takThis is a high protein meal and therefore suitable for those receiving dialysis.e them with this dish.

This is a high protein meal and therefore suitable for those receiving dialysis.

Use a gluten-free low salt stock cube.

Use a cheaper cooking oil such as a vegetable oil. If cavolo nero is not available or too expensive consider using a white cabbage or kale.