Moroccan Keto Brunch: Mint Chicken Tagine and Cauliflower Rice with Spicy Zucchini Ribbons

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 lb boneless, skinless chicken thighs 2 cups cauliflower rice 4 medium zucchinis Fresh mint leaves Olive oil Garlic cloves Onion Tomato paste Ras el Hanout spice mix Salt and pepper Lemon juice Almond flour Eggs

Instructions

1. Prepare the cauliflower rice and set aside. Slice zucchinis into ribbons and set aside. In a large skillet, heat olive oil and cook the sliced onions until they become translucent. Add minced garlic and cook for another minute. Stir in tomato paste and Ras el Hanout spice mix, followed by salt and pepper to taste. Cook for 2 3 minutes. Add chicken thighs to the skillet, brown on all sides, and then cover with lemon juice and water. Simmer for about 20 minutes or until the chicken is fully cooked. In a separate pan, whisk together eggs and almond flour to make the crepe like pancakes for the dish. Cook them one at a time over medium heat until they are golden brown on both sides. Assemble the dish by placing cauliflower rice in the center of each plate, topping it with a zucchini ribbon "nest," followed by a cooked chicken thigh and garnished with fresh mint leaves. Serve alongside the almond flour pancakes.

Chef’s Insight

To achieve a perfect golden-brown crust on the chicken, use high heat and avoid moving the chicken while it cooks.

Notes

Adjust the spiciness of the zucchini ribbons according to personal preference by adding more or less chili flakes.