Keto Moroccan Chicken Tagine with Lemony Cauliflower Rice

Allergens

N/A

Ingredients

• 1 lb boneless skinless chicken thighs
• 1 medium head cauliflower, grated or riced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1 can diced tomatoes (14.5 oz)
• 1/2 cup pitted Kalamata olives
• 1/2 cup fresh cilantro, roughly chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp paprika
• 1/4 tsp ground cinnamon
• 1/4 tsp ground ginger
• Salt and pepper, to taste
• Olive oil, for cooking

Instructions

1. Heat 2 tbsp olive oil in a large skillet over medium heat. Add the onion and garlic, and sauté until softened and fragrant, about 3 minutes.
2. Stir in the cumin, coriander, paprika, cinnamon, ginger, salt, and pepper. Cook for 1 minute to toast the spices.
3. Add the chicken thighs, stirring to coat them with the spice mixture. Cook for 5 minutes, until browned on all sides.
4. Pour in the chicken broth and diced tomatoes, then bring the mixture to a boil. Reduce heat to low, cover, and simmer for 20 25 minutes, or until the chicken is cooked through.
5. In a separate pan, sauté the grated cauliflower with a drizzle of olive oil over medium heat until tender and slightly golden, about 6 8 minutes. Season with salt, pepper, and a squeeze of lemon juice. Set aside.
6. Once the chicken is cooked, remove it from the skillet and shred using two forks. Return the shredded chicken to the skillet and stir in the Kalamata olives and cilantro. Cook for an additional 2 minutes.
7. Serve the Keto Moroccan Chicken Tagine atop a bed of lemony cauliflower rice, garnished with additional cilantro if desired.

Chef’s Insight

This dish highlights the flavors of Moroccan cuisine while adhering to keto diet guidelines, making it a versatile and delicious option for any meal.

Notes

Feel free to adjust the spice levels according to your personal preference. Add more or less cumin, coriander, paprika, and cinnamon as desired.