Low Carb Chicken Tagine

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  • prep time

    prep time

    10 min

  • cook time

    cook time

    1 h 0 min

  • ready time

    ready time

    1 h 10 min

Low Carb Chicken Tagine

This keto chicken stew is inspired by a classic Moroccan tagine. Rich with aromatic spices, the stew can be enjoyed on its own as a light lunch, or accompanied by some cauliflower rice for a filling dinner.

The recipe calls for ras el hanout seasoning, however if you are unable to obtain this, this can be replaced by a teaspoon of any Moroccan spice mix. Where the recipe utilizes a shop bought stock, this could be subbed for a home made bone broth.

  • Net Carbs

    7.8 g

  • Fiber

    2.6 g

  • Total Carbs

    10.4 g

  • Protein

    20.5 g

  • Fats

    20.6 g

298 cals

Low Carb Chicken Tagine

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Skinless Chicken Thigh

    Skinless Chicken Thigh

    4 large thigh

  • Almonds

    Almonds

    6 almond

  • Cilantro

    Cilantro

    3 tablespoon

  • Chicken Stock Pot by Knorr

    Chicken Stock Pot by Knorr

    2.5 cup

  • Olive Oil

    Olive Oil

    2 tablespoon

  • Tomato Puree

    Tomato Puree

    2 tablespoon

  • Preserved Lemons by Simon Johnson

    Preserved Lemons by Simon Johnson

    2 lemon

  • Onions

    Onions

    1 medium

  • Tomatoes

    Tomatoes

    1 medium

  • Garlic

    Garlic

    1 clove

  • Spices Coriander Leaf Dried Cilantro Chinese Parsley

    Spices Coriander Leaf Dried Cilantro Chinese Parsley

    1 tsp

  • Ras El Hanout Seasoning by Tesco

    0.08 ounce

  • Green Olives

    Green Olives

    ¾ cup, whole

  • Ground Cumin by Tone's

    Ground Cumin by Tone's

    ½ tsp

  • Ground Ginger by Adams

    Ground Ginger by Adams

    ½ tsp

  • Ground Cinnamon by Tone's

    Ground Cinnamon by Tone's

    ½ tsp

  • Turmeric

    Turmeric

    ¼ tsp

  • Black Pepper

    Black Pepper

    ⅕ tsp

  • Salt

    Salt

    ⅕ teaspoon

Recipe Steps

steps 8

1 h 10 min

  • Step 1

    Heat one tablespoon of olive oil in a large casserole dish over a medium heat.
  • Step 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.
    Step 2
  • Step 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.
    Step 3
  • Step 4

    Add all the ground spices to the pan and stir into the onion and garlic mixture. Season with salt and pepper
    Step 4
  • Step 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.
    Step 5
  • Step 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.
    Step 6
  • Step 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.
    Step 7
  • Step 8

    Finely chop the almonds and cilantro and scatter over each dish to serve.
    Step 8

Comments 5

  • IncredibleMacadamia280434

    IncredibleMacadamia280434 a year ago

    Quick to prep

    • O2oole

      O2oole 4 years ago

      This is delicious!

      • Anonymous

        Anonymous 4 years ago

        I want to try this dish. Looks yummy. But got a question on the spices. Are the ground spices a replacement for the Ras El Hanout or are they an addition to the Ras El Hanout.

        • Nimck19

          Nimck19 5 years ago

          This is delicious. Although I didn’t put onion in as my husband can’t eat it, so added 2 more tomatoes and a red pepper. Also didn’t have preserved lemons, so put in a quarter of a fresh one and removed it after cooking. Will definitely be a returning favourite.

          • recipewriter

            recipewriter 5 years ago

            Thanks so much, glad you liked it!! :)