Updated: Jul 30, 2020
4 Medium Zucchinis, spiralized
4 Chicken thighs, boneless and skinless, cubed
1 A cup of homemade chicken stock
1 cup of Greek yogurt, sheep or goat
1 cup Romano cheese, freshly grated
1/2 cup of goat milk
1 leek - chopped, light green to white part only.
4 cloves of garlic, minced and divided
A handful of Italian Parsley, chopped and stems removed
1/8 cup of chives, chopped
3 tablespoons of Avocado Oil
1 1/2 teaspoon Xanthan Gum
Salt and Pepper to taste
In a large deep skillet over medium heat, place 2 tablespoons of the Avocado oil in skillet and heat until shimmering, add the leeks and saute until soft, add half the garlic, stir and then add the zucchini and saute for about 2 minutes until warmed through and the garlic aromatic, remove zucchini, leeks and garlic and place in a large bowl and set aside.
In the same skillet add the remaining oil, raise heat to medium-high, let the oil warm for about a minute and add the chicken, season, and saute for about 1 minute on each side to brown, Next add the chicken stock, bring to a boil, reduce heat to medium, to medium-low and reduce the stock by more than half. The chicken should be cooked through by now.
Remove a few tablespoons of the reduced stock, place in a small bowl and whisk in Xanthan Gum until smooth, now add to the skillet and stir to combine. Now add the yogurt and milk, stir, raise the heat, bring to almost a boil, reduce heat and let simmer for about 15 minutes until the sauce has reduced by almost half and is about the consistency of the cold yogurt. Add in cheese and stir to melt, remove from heat.
Remove Chichen placing it in a small bowl, cover to keep warm.
Add herbs to skillet and stir to combine. Pour half of the sauce over the zucchini and toss to coat. Divide the zucchini into 4 bowls, add chicken to each of the bowls and pour the remaining sauce over each and serve.