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prep time
10 min
cook time
35 min
ready time
45 min
Keto One Pot Moroccan Chicken
This aromatic chicken dish is rich with Moroccan spices, zesty preserved lemons and salty olives.
Quick and simple to prepare, this makes for a flavorsome weeknight meal, perfect served on a bed of cauliflower rice. What’s more, everything is made in one pot to save on the washing up!
Net Carbs
5.3 g
Fiber
1.8 g
Total Carbs
7.2 g
Protein
53.7 g
Fats
32.6 g
528 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Chicken Thigh, Skin Removed Before Cooking
4 large
Preserved Lemons by Simon Johnson
2 lemon
Olive Oil
2 tablespoon
Blanched Slivered Almonds by Blue Diamond
1 tablespoon
Cilantro
1 tablespoon, chopped
Garlic
1 clove
Cumin, Ground
1 teaspoon
Cinnamon, Ground
0.5 teaspoon
Black Olives
½ cup
Chicken Broth, Bouillon Or Consomme, Homemade
½ cup
Red Onion
¼ small
Salt, Sea Salt
¼ teaspoon
Black Pepper
⅛ teaspoon
Ras El Hanout
1 x 1 teaspoon
Recipe Steps
steps 6
45 min
Step 1
Preheat the oven to 400 degrees Fahrenheit. Halve the lemons and olives and set aside.Step 2
Heat 1 tablespoon of olive oil in a large casserole dish/dutch oven over a 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.Step 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.Step 4
Add the stock to the pan and bring to a simmer for 1-2 minutes.Step 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.Step 6
Scatter with flaked almonds and fresh chopped cilantro to serve.
