| 15 | 30 | 631 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 20 min | 4 |
| 738 gm | Chicken thighs, with skin (boneless) |
| 1 tsp | Ghee (or other animal fat: tallow, lard etc) |
| 29 gm | Butter, grass fed, unsalted |
| 114 gm | Green onion (chopped) |
| 86 gm | Red bell pepper (chopped) |
| 86 gm | Button mushrooms (quartered) |
| 1 tsp | Paprika, smoked |
| 1 tsp | Hot pepper (chili) flakes ((optional)) |
| 1 tsp | Salt and pepper (season to taste) |
| 1 cup | Bone broth, Organic |
| 86 gm | Cream cheese (full fat; softened) |
| 2 large egg | Egg yolk |
| 1 tbsp | Lemon juice (fresh) |
| 199 gm | Zucchini (spiralized) |
| 1/2 tbsp | Ghee |
Sauté the chicken thighs in the ghee or other animal fat for 10 minutes on all sides. Lower the heat and cook for 15 mins until no longer pink
Make the sauce whilst the chicken is cooking by heating the butter in a large saucepan and adding the scallions, peppers, mushrooms, salt and pepper and cook for 8-10 minutes until softened
In a medium saucepan warm the bone broth through then add the cream cheese and whisk to ensure it’s all blended
Stir this sauce into the large saucepan with the scallions, peppers and mushrooms
Whisk together the egg yolks, paprika and lemon juice in a small bowl then pour slowly into the sauce stirring constantly
Over a very low heat cook for a few minutes until the sauce is slightly thicker
For the zoodles melt the ghee in a medium pan with the spiralized zucchini and sauté for a few minutes until softened.
Chop the chicken thigh fillets into chunky bite-size pieces and add to the sauce with the chilli flakes
Cook over a low heat once more until it’s all cooked through
Serve up Chicken Á La King with sautéed zoodles
| Meat | 2.0 |
| Meat Alternative | 0.3 |
| Vegetables | 2.0 |
