Moroccan Spiced Chicken Tagine with Zucchini Noodles and Harissa Yogurt Sauce (Keto-Friendly)

Allergens

N/A

Ingredients

• 4 boneless, skinless chicken thighs 1 tsp paprika 1 tsp ground cumin 1/2 tsp ground ginger 1/2 tsp ground cinnamon 1/4 tsp ground turmeric 1/4 tsp ground coriander Salt and pepper, to taste 2 tbsp olive oil 1 large onion, thinly sliced 2 cloves garlic, minced 1 cup chicken broth 1 can (15 oz) diced tomatoes 1 zucchini, spiralized into noodles Fresh cilantro, for garnish

Instructions

1. In a small bowl, mix together paprika, cumin, ginger, cinnamon, turmeric, and coriander. Season the chicken thighs with salt and pepper, then coat them in the spice mixture.
2. Heat olive oil in a large skillet over medium heat. Add the seasoned chicken and cook until browned on both sides, about 5 minutes per side. Remove from the skillet and set aside.
3. In the same skillet, add the sliced onion and cook until softened, about 4 5 minutes. Add the garlic and cook for an additional minute.
4. Pour in the chicken broth and diced tomatoes, stirring to deglaze the pan. Bring the mixture to a simmer and return the chicken to the skillet. Cover and cook for 15 20 minutes, or until the chicken is cooked through.
5. In a separate skillet, quickly sauté the zucchini noodles for 2 3 minutes, just until tender. Season with salt and pepper to taste.
6. To serve, place a bed of zucchini noodles on each plate, top with a chicken thigh, and ladle the sauce over the top. Garnish with fresh cilantro and a dollop of harissa yogurt sauce.

Chef’s Insight

To intensify the flavors, allow the spice mixture to marinate the chicken for at least 30 minutes before cooking.

Notes

If you prefer a spicier dish, add more harissa to the yogurt sauce or directly to the tagine.