Moroccan Keto Chicken Tagine with Spiced Zucchini Noodles & Lemon-Almond Sauce

Allergens

Nuts (Almond)

Ingredients

• 2 lbs boneless, skinless chicken thighs
• 1 medium zucchini
• 1 large yellow squash
• 1 red bell pepper
• 1 small white onion
• 4 cloves garlic
• 1 cup almond flour
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp ground ginger
• 1/2 tsp ground cinnamon
• 1/4 tsp cayenne pepper
• Salt and black pepper, to taste
• Fresh cilantro for garnish
• Lemon wedges for serving

Instructions

1. a. Prepare the vegetables by spiralizing the zucchini and yellow squash into noodle like strands. Dice the red bell pepper and onion. Mince the garlic. Set aside. b. In a large bowl, combine almond flour with cumin, paprika, ginger, cinnamon, cayenne pepper, salt, and black pepper. Mix well to create the spice blend. c. Coat each chicken thigh in the spice blend, pressing gently to adhere the spices to the meat. Set aside. d. In a large skillet or tagine pot, heat olive oil over medium high heat. Sear the coated chicken on all sides until browned and cooked through, approximately 6 minutes per side. Remove from the pan and set aside. e. In the same pan, add diced onion and bell pepper, sautéing until softened. Add minced garlic and cook for another minute. f. Stir in a cup of water or chicken broth to deglaze the pan, scraping up any browned bits. g. Add spiralized zucchini and yellow squash noodles to the pan, tossing to combine with the vegetable mixture. Cook for 3 4 minutes until the noodles are tender but still al dente. h. Return the chicken to the pan and spoon the sauce over it. Cover and simmer gently for about 10 minutes, or until the chicken is cooked through. i. In a separate bowl, whisk together lemon juice, almond butter, a pinch of salt, and water to create the lemon almond sauce. Drizzle over the chicken tagine. j. Garnish with fresh cilantro and serve with lemon wedges on the side.

Chef’s Insight

To enhance the depth of flavor, add a pinch of saffron to the spice blend.

Notes

Ensure the almond flour used is finely ground for optimal texture and adherence to the chicken.