Lose It! – July 2019

VOLUME 31 LOSE IT! 57

LEFTOVERS

KEEP ON TRACK per serving

FAT 20G CARBS 3G PROTEIN 51G

ROASTED MOROCCAN
CHICKEN
SERVES 2 FOR DINNER
& 2 FOR LUNCH

juice of 1 lemon
2 tbsp Harissa paste
1 tbsp ghee
1 small whole chicken, halved
1 tbsp thyme
Himalayan salt and black pepper

1 tbsp coconut oil

1 carrot, chopped

2 stalks celery chopped

3 cups home-made chicken

stock

remaining shredded

chicken meat, skin removed

In a pot add coconut oil,

carrot and celery, cook until

golden. Add the chicken

stock and any remaining

shredded chicken meat and

simmer for 5 minutes.

To serve: Reheat and serve.

FAT 31G CARBS 8G PROTEIN 60G

1. Preheat the oven to 180°C.
   Mix together the lemon juice,
   Harissa paste and ghee. Rub all
   over the 2 chicken halves. Place
   in a baking tray and roast for
   1 hour or until the chicken is
   cooked through and golden.


2. To serve: Season and serve the
   chicken garnished with thyme and
   pan juices.