Dinner/ Lunch/ Soups

Satarash with chicken

Keo satarash with chicken meat

Satarash with chicken meat (sataraš, originally) is delicious low carb vegetable stew with chicken meat, popular in South Eastern Europe and in Balakans.

Satarash is taste of summer for me. Reminds me on a childhood when I was a picky eater and my mum used to beg me to try it. When she finally convinced me to try it, it became my favorite summer dish.

We have our homegrown veggies and this type of food is the best way to use it. Satarash is perfect dish to make ahead and even to freeze. If you have a lot of homegrown or organic veggies, you can even put it in the jars and keep it canned or freeze it and keep it in the refrigerator, in a plastic container or in a plastic freezer bag.

We are very privileged here in Croatia to have pure soil free of herbicides, so we can grow our own food. That’s why I just have to make this dish very often to use all these veggies.

I can’t tell where are the origins of satarash, probably it was influenced by Hungarians because sataraš/satarash or Hungarian satarasz sounds very Hungarian! 😀

But, we eat satarash in continental part of Croatia (Slavonija and Baranja) a lot! That’s why we consider satarash for our local, domestic food. I know that they eat sataraš in other Balkan countries so satarash is known as Balkan vegetable stew. It’s so good stew that connects us all! ❤️

Usually, sataraš is made with a lot of onion, paprika/peppers and tomato, without meat, vegetables only. When it’s cooked you can add fried eggs on top or meat that you like. But, in order to make it more flavorful and nutritious, I add chicken drumsticks and chicken breasts. Also, I have so many zucchini, so I add one zucchini also.

If you have chicken broth or vegetable broth to cook with, OMG, you will be so happy!

Keto satarash with chicken meat

I don’t need to tell you that satarash is low in carbs and keto friendly. It’s also very low in calories, paleo, gluten free and whole 30 style friendly.

Ingredients for satarash with chicken meat

Lard, ghee or olive oil 2 TBS

Chicken meat (drumsticks with bones and chicken breasts combined) 800 g

Onion 200 g (in original version goes more onions, so if you don’t want a low carb version just double the onion amount)

Peppers red and yellow (I use mild peppers so that my children can eat, yellow wax peppers and red piquillo peppers but you can add hot peppers if you like) 250 g

Zucchini 250 g

Tomatoes peeled or sugar free canned tomatoes 200 g

Water or vegetable or chicken broth/stock 1 cup

Salt to taste

Freshly ground pepper

Ground paprika 1 TBS

Turmeric 1 tsp

Optional to garnish: sour cream and spring onion

How to make it?

Cut vegetables into small cubes.

Melt lard, ghee or olive oil and fry chicken meat until golden brown on the edges. Turn it few times to get nice color from both sides and add salt to taste. When it’s golden brown from both sides, remove meat from the pot and set it aside.

Put chopped onion on remaining fat from frying the meat and stir until onion is translucent and golden brown.

Add pepper cubes to onion and continue to stir for few minutes until peppers start to release the smell and water.

When peppers start release water, add zucchini cubes, stir few more minutes and add peeled tomato cubes or crushed tomato.

Stir, add salt to your taste, freshly ground pepper, 1 TBS of ground red paprika, 1 tsp turmeric.

Stir again, add 1 cup of water or vegetable or chicken broth, put the meat back inside, stir and leave it to cook in low to medium heat for 10 – 15 minutes or until meat is cooked.

When cooked, serve it with keto bread or mashed cauliflower. I recommend you this keto biscuits, ideal for dipping into the stew.

I like to add 1 TBS of sour cream to my plate and some spring onion leaves. 🙂

Satarash with chicken

Print Recipe
Serves: 6 Cooking Time: 30 minutes

Ingredients

  • Lard, ghee or olive oil 2 TBS
  • Chicken meat (drumsticks with bones and chicken breasts combined) 800 g
  • Onion 200 g (in original version goes more onions, so if you don't want a low carb version just double the onion amount)
  • Peppers red and yellow (I use mild peppers so that my children can eat, yellow wax peppers and red piquillo peppers but you can add hot peppers if you like) 250 g
  • Zucchini 250 g
  • Tomatoes peeled or sugar free canned tomatoes 200 g
  • Water or vegetable or chicken broth/stock 1 cup
  • Salt to taste
  • Freshly ground pepper
  • Ground paprika 1 TBS
  • Turmeric 1 tsp
  • Optional to garnish: sour cream and spring onion

Instructions

1

Cut vegetables into small cubes.

2

Melt lard, ghee or olive oil and fry chicken meat until golden brown on the edges. Turn it few times to get nice color from both sides and add salt to taste. When it's golden brown from both sides, remove meat from the pot and set it aside.

3

Put chopped onion on remaining fat from frying the meat and stir until onion is translucent and golden brown.

4

Add pepper cubes to onion and continue to stir for few minutes until peppers start to release the smell and water.

5

When peppers start release water, add zucchini cubes, stir few more minutes and add peeled tomato cubes or crushed tomato.

6

Stir, add salt to your taste, freshly ground pepper, 1 TBS of ground red paprika, 1 tsp turmeric.

7

Stir again, add 1 cup of water or vegetable or chicken broth, put the meat back inside, stir and leave it to cook in low to medium heat for 10 - 15 minutes or until meat is cooked.

8

When cooked, serve it with keto bread or mashed cauliflower.

9

I like to add 1 TBS of sour cream to my plate and some spring onion leaves.

Notes

Nutritional value per serving: Cal 235, Fat 7.17 g, Carbs 8.09 g, Fiber 2.75 g, NET Carbs 5.34 g, Protein 33 g. This is for your information only, calculate your own macros with ingredients you use.

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