accolades from Saveur, Culture, Good Food Awards, Urban Famr, and Wine Spectator

Low Carb Moroccan Chicken Thighs – a Keto Friendly Recipe

This low carb Moroccan chicken thighs dish packs a lot of complex flavor into a one-pot meal.  When made in a specifically designed shallow clay cooking dish with a tall, conical lid, it is known as a “tagine”.  I don’t own this type of cooking vessel, so I make it in a dutch oven and I’m pretty sure the taste is just as good.  I’m still calling it a tagine even though technically it’s probably a Moroccan stew.

low carb moroccan chicken
Moroccan Chicken & Lemon

What makes this dish Moroccan?

The spice combinations are what really distinguish the Moroccan dishes and can turn ordinary dishes into something truly special.  This “stew” includes harissa paste along with the range of Moroccan dry spices.  If you don’t have harissa, you could substitute in Sambal or another chili paste.  Or, of course, you could order a great jar of harissa from HeathGlen Organic Farm.

With respect to the spices, it does make a difference to buy the cumin as whole seeds, give them a quick toast in a dry frying pan and then grind fresh in a coffee grinder.  If that is too much to wrap your head around, just use the pre-ground spices from the supermarket, but try and get them as fresh as possible.  You will notice the difference.

I have likened this low carb Moroccan chicken thighs dish to a “dump” type of recipe where you just toss everything into a pot after the chicken is browned and turn on the heat for an hour.  This makes low carb Moroccan chicken stew dishes really quick and easy.  If you are the type of cook that likes to spend some time bringing out the flavor of each ingredient you may want to layer the ingredients in more slowly after browning or sauteing them.

Low carb Moroccan Chicken Stew
Print Recipe
5 from 1 vote

Low Carb Moroccan Chicken Thighs

Servings: 4
Calories: 813kcal
Author: dorothy stainbrook

Equipment

  • Dutch oven

Ingredients

  • 2 1/2 lbs. chicken thighs and/or legs About 6 thighs
  • salt & pepper
  • 1 Tbsp olive oil
  • 1 Tbsp butter
  • 2 cups chicken stock
  • 2-3 Tbsp Harissa or other chile paste
  • 1 Tbsp ground cumin toasted and freshly ground
  • 1 tsp turmeric optional
  • 1-2 fresh lemons cut into wedges
  • 8 garlic cloves slightly smashed
  • 1/2 cup coarsley chopped fennel bulb
  • 1 onion coarsley chopped or 2 leeks, white part only, sliced
  • 3/4 cup black olives
  • 1 inch ginger root grated
  • 1 cup fresh mint leaves

Instructions

  • Heat oil and butter in dutch oven (or large skillet). Salt and pepper chicken thighs and brown in the hot oil (skin side down). Remove chicken thighs and drain some of the oil out of the pot.
  • Add all of the remaining ingredients except mint into the pot and stir together thoroughly. Reduce heat to a low simmer and add back in the chicken. Tear up about 1/2 cup mint and add to the pot. Cover and simmer for about an hour.
  • Just before taking the pot to the table, scatter the remaining mint leaves over the chicken.

Nutrition

Calories: 813kcal | Carbohydrates: 18g | Protein: 51g | Fat: 59g | Sugar: 5g

Online Coaching Available:

I have followed the slow carb diet for 3 years and the keto diet for 2 years now, and I have put my “been there done that” knowledge to work helping people figure it out.  I am currently an online diet coach (info can be found here if you’re interested), and have just hit the 250-client mark.  Come and visit me and see if online coaching might be for you!

If not for diet, there are other coaches on the site that coach anything from writing a blog, to getting up early, to getting rid of that pesky procrastination.  Explore the site while you are there.  There are some wonderful coaches and the testimonials will tell you what you need to know.  Click here to get to my profile and then explore others from there.

2 Comments

  1. Melanie on February 1, 2016 at 3:49 pm

    Making this now! Any idea on the serving size – protein count?

    • dorothy stainbrook on February 2, 2016 at 12:32 pm

      Hi Melanie! Re serving size, I make this for our family which is 4 people. I recently updated it to include the nutritional analysis. Thanks for asking!

We'd love to engage with you. Comments are always welcomed.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: