Moroccan Spiced Chicken Tagine with Zucchini Noodles – Keto-Friendly and Restaurant-Quality

Allergens

None (unless using soy sauce as a substitute for chicken broth)

Ingredients

• 2 large chicken breasts, boneless and skinless 1 tablespoon olive oil 1 teaspoon paprika 1 teaspoon ground cumin 1 teaspoon ground coriander 1/2 teaspoon ground ginger 1/2 teaspoon ground cinnamon 1/4 teaspoon ground turmeric 1/4 teaspoon ground black pepper 1/4 teaspoon salt 1 small onion, thinly sliced 3 cloves garlic, minced 1 cup chicken broth 2 medium zucchinis, spiralized into noodles 1/4 cup chopped fresh cilantro 1/4 cup chopped fresh parsley

Instructions

1. In a small bowl, mix together paprika, cumin, coriander, ginger, cinnamon, turmeric, black pepper, and salt to create the spice blend.
2. Cut chicken breasts into 1 inch cubes and set aside.
3. In a large skillet, heat olive oil over medium heat. Add sliced onion and cook until softened, about 5 minutes.
4. Add minced garlic and cook for another 1 minute, stirring constantly to prevent burning.
5. Stir in the spice blend and cook for an additional 30 seconds, allowing the flavors to meld together.
6. Add chicken cubes to the skillet and cook until browned on all sides, about 7 minutes.
7. Pour in chicken broth and bring to a simmer. Reduce heat to low, cover, and let cook for 10 minutes.
8. Uncover and continue to cook until the sauce has thickened, about 5 more minutes.
9. Add spiralized zucchini noodles and cook for an additional 2 3 minutes, until tender but still al dente.
10. Remove from heat and stir in chopped cilantro and parsley. Serve immediately, garnished with extra herbs if desired.

Chef’s Insight

The combination of flavors in this dish creates a truly memorable culinary experience. Don't be afraid to adjust the spice levels to your preference, using more or less of any given spice.

Notes

To enhance the aroma and flavors of this dish, consider using freshly ground spices instead of pre-ground varieties.