Low Carb Moroccan Chicken

Low Carb Moroccan Chicken

Sauce

1/4 cup Smucker’s Low Sugar Orange Marmalade or Apricot Preserves
1 cup full fat sour cream
1 teaspoon dry mustard
1/2 teaspoon cumin

optional:

1/4 teaspoon celery seeds
2 tablespoons minced green onions

Chicken

1/4 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon pepper
3 - 3 1/2 lb. chicken, cut into pieces
1/4 cup Smucker’s Low Sugar Orange Marmalade or Apricot Preserves

Makes 6 Servings

Mix all sauce ingredients together. Set aside – serve at room temperature; store in refrigerator.

For chicken, mix first cinnamon, salt and pepper together to make a rub. Rub all over chicken pieces.

Broil chicken, skin side down for 15 minutes, turn and broil 15 minutes more – until skin is crisp and juices run clear. Brush on 1/4 cup low sugar orange marmalade or apricot preserves. Broil 2 minutes more. Serve with sauce.

Approximate nutritional analysis per serving:
318 calories, 17 g fat, 118 mg cholesterol, 296 mg sodium, 34 g protein, 6 g carbohydrates, 6 net carbs.