A keto chicken dish full of flavour and inspired by Moroccan spices. Artichokes and olives are added to this smooth spicy dish.
I was fortunate enough to travel to Morocco for work when I lived in the Middle East. The food, the people andthe wonderful hospitality was just amazing. I loved exploring the souks with the array of spices and this dish conjured up some fond memories for me.
When the Chief Taster had finished this dish he confessed that he was not ashamed to admit that he had licked the plate to enjoy the last drops of this sauce. High praise indeed, although it's not behaviour I encourage! The aroma of the spices cooking in this dish are just lovely and warmed the kitchen with their intoxicating smell.
This was very easy to make and is made in one pot, but it could be made in advance just to heat up for supper later. I suspect it's one of those dishes where the tastes improves after a few hours. However, I am yet to find that out as this will not last long with the plate licker about!
For another spicy chicken dish, try this authentic chicken paprikash recipe (the flour can be substituted with almond flour for a low carb version).
MORE LOW CARB CHICKEN RECIPES TO TRY
Keto Moroccan Chicken
- 4 chicken breasts boneless/skinless
- 1 medium onion peeled and diced
- 3 cloves garlic
- 8 artichoke hearts I used mine from a tin
- ½ cup green olives pitted
- 1 teaspoon turmeric
- ½ teaspoon cumin
- ½ teaspoon coriander
- ¼ teaspoon red chilli flakes
- ¼ teaspoon cinnamon
- 1 bayleaf
- 1 lemon, juice & zest
- 2 cups chicken stock
- 1 teaspoon salt
- 3 tablespoons olive oil
- 2 tablespoons fresh mint chopped
- Heat the oil in a large saucepan on a medium heat and add the chicken. Cook each side for about 3 minutes each side, until lightly browned. Remove from the pan.
- Add the onion and saute for 5 minutes until soft. Add the garlic and cook for a further minute.
- Add the spices and bay leaf and cook for 1 minute, stirring constantly.
- Pour ¼ cup of the stock into the spices and add the salt. It should be like a thin paste. Cook for 3 minutes.
- Add the chicken, artichokes, olives remaining stock, lemon zest and juice. Cover and simmer on a low heat for 15 minutes.
- Remove the bay leaf and serve with the fresh mint scattered over the dish.
The information shown is an estimate provided by an online nutrition calculator.