Low Carb Chicken Tagine Recipe

Gluten Free
Lunch
Main Dishes
Paleo
4.5/5
(2939 reviews)
Low Carb Chicken Tagine
Zylo Recipes

Description

Imagine a fragrant and comforting chicken stew, reminiscent of a traditional Moroccan tagine. This dish offers a delightful fusion of tender chicken and vibrant vegetables, simmered in a deeply flavorful broth infused with aromatic spices. The result is a culinary experience that is both satisfying and subtly exotic.

The chicken, slow-cooked to perfection, becomes incredibly tender, practically melting in your mouth. Complementing the chicken are an assortment of vegetables, such as carrots, celery, and zucchini, each adding their unique texture and subtle sweetness to the stew. These elements create a harmonious blend of soft and slightly firm textures.

What truly elevates this stew is the complex spice profile. A generous pinch of ras el hanout, or your favorite Moroccan spice blend, introduces layers of warm, earthy, and slightly sweet notes. Hints of cinnamon, cumin, coriander, and ginger dance on the palate, creating a captivating sensory experience.

The broth, rich and savory, acts as the perfect backdrop for the interplay of flavors. Using a quality stock or a homemade bone broth intensifies the depth of the stew, adding a subtle richness and satisfying mouthfeel. A squeeze of lemon juice brightens the dish, adding a touch of acidity that balances the richness of the spices and enhances the overall flavor profile.

Garnishing with fresh cilantro or parsley adds a vibrant pop of color and a refreshing herbal aroma, making it even more enticing. This versatile chicken stew can be enjoyed in a variety of ways. Serve it as a light yet satisfying lunch, perfect for a chilly afternoon.

Or, for a more substantial dinner, pair it with a side of cauliflower rice to soak up the flavorful broth. This allows you to savor every last drop of the aromatic goodness. Whether you are seeking a comforting meal or a flavorful culinary adventure, this Moroccan-inspired chicken stew is sure to delight your senses.

Its combination of tender chicken, vibrant vegetables, and aromatic spices creates a dish that is both nourishing and unforgettable.

Preparation Time

Prep Time
10 min
Cook Time
1 h 0 min
Total Time
1 h 10 min

Nutrition Information

Per 1 servings ( 1 thigh plus sauce) serving
C
Calories
385 Kcal

C
Carbs
10 g
Fi
Fiber
3 g
Sugar
5 g

P
Protein
30 g

C
Fats
25 g
Saturated Fats 5 g
Unsaturated Fats 15 g

Cholestrol 150 mg
Sodium 400 mg
Potassium 500 mg
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Ingredients

    1.
    Skinless Chicken Thigh
    Skinless Chicken Thigh
    4 large thigh
    2.
    Almonds
    Almonds
    6 almond
    3.
    Cilantro
    Cilantro
    3 tablespoon
    4.
    Chicken Stock Pot by Knorr
    Chicken Stock Pot by Knorr
    2.5 cup
    5.
    Olive Oil
    Olive Oil
    2 tablespoon
    6.
    Tomato Puree
    Tomato Puree
    2 tablespoon
    7.
    Preserved Lemons by Simon Johnson
    Preserved Lemons by Simon Johnson
    2 lemon
    8.
    Onions
    Onions
    1 medium
    9.
    Tomatoes
    Tomatoes
    1 medium
    10.
    Garlic
    Garlic
    1 clove
    11.
    Spices Coriander Leaf Dried Cilantro Chinese Parsley
    Spices Coriander Leaf Dried Cilantro Chinese Parsley
    1 tsp
    12.
    Ras El Hanout Seasoning by Tesco
    Ras El Hanout Seasoning by Tesco
    0.08 ounce
    13.
    Green Olives
    Green Olives
    ¾ cup, whole
    14.
    Ground Cumin by Tone's
    Ground Cumin by Tone's
    ½ tsp
    15.
    Ground Ginger by Adams
    Ground Ginger by Adams
    ½ tsp
    16.
    Ground Cinnamon by Tone's
    Ground Cinnamon by Tone's
    ½ tsp
    17.
    Turmeric
    Turmeric
    ¼ tsp
    18.
    Black Pepper
    Black Pepper
    ⅕ tsp
    19.
    Salt
    Salt
    ⅕ teaspoon

Instructions

    1.
    Heat one tablespoon of olive oil in a large casserole dish over a medium heat.
    2.
    Add the chicken thighs to the pan and brown on all sides - you may need to do this in batches. Remove from the pan and set aside.
    3.
    Add the remaining olive oil to the pan. Finely dice the onions and add to the pan, frying gently until tender – about 3-4 minutes. Mince the garlic and add to the pan to soften.
    4.
    Add all the ground spices to the pan and stir into the onion and garlic mixture. Season with salt and pepper
    5.
    Dice the tomato and add to the pan along with the tomato puree. Stir well to combine, cooking gently for a minute or so.
    6.
    Add the stock to pan along with the browned chicken pieces. Halve the preserved lemons then add them to the pan. Bring the stew to a boil. Reduce to a simmer, cover and cook for 30 minutes.
    7.
    Remove the lid from the pan and add the pitted olives. Cook for a further 10-15 minutes uncovered until the vegetables are tender and the chicken is cooked through.
    8.
    Finely chop the almonds and cilantro and scatter over each dish to serve.