Keto One Pot Moroccan Chicken Recipe

Gluten Free
Lunch
Main Dishes
Paleo
Quick Easy
4.5/5
(2007 reviews)
Keto One Pot Moroccan Chicken
Zylo Recipes

Description

Imagine the warm, inviting aroma of fragrant spices filling your kitchen, hinting at the vibrant flavors to come. This chicken dish is a culinary journey to Morocco, where the bright zest of preserved lemons dances with the savory notes of olives and a medley of aromatic spices. The chicken, infused with these exotic flavors, becomes incredibly tender and succulent, practically melting in your mouth with each bite.

The beauty of this recipe lies not only in its complex and satisfying taste but also in its simplicity. It's surprisingly quick and easy to prepare, making it an ideal choice for a flavorful and satisfying weeknight dinner. The one-pot cooking method ensures that all the delicious flavors meld together harmoniously, creating a symphony of taste that will tantalize your senses.

It also means fewer dishes to wash, which is always a welcome bonus! As the chicken simmers in its flavorful broth, the preserved lemons release their unique tangy and slightly fermented notes, adding a layer of complexity that elevates the dish to new heights. The olives, with their briny and salty character, provide a delightful counterpoint to the richness of the chicken and the warmth of the spices.

The combination is simply irresistible. For a lighter and healthier meal, consider serving this Moroccan-inspired chicken over a bed of fluffy cauliflower rice. The delicate flavor of the cauliflower rice allows the vibrant flavors of the chicken to shine through, creating a balanced and satisfying meal that is both delicious and nutritious.

Alternatively, you could serve it with couscous, quinoa, or your favorite grain. A sprinkle of fresh cilantro or parsley adds a touch of freshness and visual appeal. This dish is more than just a meal; it's an experience.

It's a celebration of flavor, a testament to the power of simple ingredients, and a reminder that even the most humble ingredients can be transformed into something extraordinary with a little bit of creativity and a dash of spice. Prepare to be transported to the bustling markets of Marrakech with every savory bite.

Preparation Time

Prep Time
10 min
Cook Time
35 min
Total Time
45 min

Nutrition Information

Per 1 servings serving
C
Calories
450 Kcal

C
Carbs
8 g
Fi
Fiber
3 g
Sugar
4 g

P
Protein
45 g

C
Fats
30 g
Saturated Fats 10 g
Unsaturated Fats 15 g

Cholestrol 100 mg
Sodium 600 mg
Potassium 500 mg
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Ingredients

    1.
    Chicken Thigh, Skin Removed Before Cooking
    Chicken Thigh, Skin Removed Before Cooking
    4 large
    2.
    Preserved Lemons by Simon Johnson
    Preserved Lemons by Simon Johnson
    2 lemon
    3.
    Olive Oil
    Olive Oil
    2 tablespoon
    4.
    Blanched Slivered Almonds by Blue Diamond
    Blanched Slivered Almonds by Blue Diamond
    1 tablespoon
    5.
    Cilantro
    Cilantro
    1 tablespoon, chopped
    6.
    Garlic
    Garlic
    1 clove
    7.
    Cumin, Ground
    Cumin, Ground
    1 teaspoon
    8.
    Cinnamon, Ground
    Cinnamon, Ground
    0.5 teaspoon
    9.
    Black Olives
    Black Olives
    ½ cup
    10.
    Chicken Broth, Bouillon Or Consomme, Homemade
    Chicken Broth, Bouillon Or Consomme, Homemade
    ½ cup
    11.
    Red Onion
    Red Onion
    ¼ small
    12.
    Salt, Sea Salt
    Salt, Sea Salt
    ¼ teaspoon
    13.
    Black Pepper
    Black Pepper
    ⅛ teaspoon
    14.
    Ras El Hanout
    Ras El Hanout
    1 x 1 teaspoon

Instructions

    1.
    Preheat the oven to 400 degrees Fahrenheit. Halve the lemons and olives and set aside.
    2.
    Heat 1 tablespoon of olive oil in a large casserole dish/dutch oven over medium heat. Add the chicken thighs and cook until browned on all sides. Remove the chicken from the pan, set aside, and reduce the heat to low.
    3.
    Heat the remaining oil in the pan. Finely slice the onion and mince the garlic. Add to the pan along with the ras el hanout, cumin, and cinnamon. Gently cook for 2-3 minutes until tender.
    4.
    Add the stock to the pan and bring to a simmer for 1-2 minutes.
    5.
    Remove from the heat and return the chicken thighs to the pan along with the olives and lemons. Spoon the juices over the chicken and transfer to the oven to bake for 30-35 minutes until completely cooked through.
    6.
    Scatter with flaked almonds and fresh chopped cilantro to serve.