#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
prep time
10 min
cook time
1 h 0 min
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
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Skinless Chicken Thigh
4 large thigh
Almonds
6 almond
Cilantro
3 tablespoon
Chicken Stock Pot by Knorr
2.5 cup
Olive Oil
2 tablespoon
Tomato Puree
2 tablespoon
Preserved Lemons by Simon Johnson
2 lemon
Onions
1 medium
Tomatoes
1 medium
Garlic
1 clove
Spices Coriander Leaf Dried Cilantro Chinese Parsley
1 tsp
Ras El Hanout Seasoning by Tesco
0.08 ounce
Green Olives
¾ cup, whole
Ground Cumin by Tone's
½ tsp
Ground Ginger by Adams
½ tsp
Ground Cinnamon by Tone's
½ tsp
Turmeric
¼ tsp
Black Pepper
⅕ tsp
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 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 4
Add all the ground spices to the pan and stir into the onion and garlic mixture. Season with salt and pepperStep 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 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 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 8
Finely chop the almonds and cilantro and scatter over each dish to serve.
Comments
IncredibleMacadamia280434 a year ago
Quick to prep
O2oole 4 years ago
This is delicious!
Anonymous 5 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 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 5 years ago
Thanks so much, glad you liked it!! :)