Moroccan Chicken Slow Carb Recipes

LOW CARB MOROCCAN CHICKEN THIGHS

Steps:

• Heat oil and butter in dutch oven (or large skillet). Salt and pepper chicken thighs and brown in the hot oil (skin side down). Remove chicken thighs and drain some of the oil out of the pot.
• Add all of the remaining ingredients except mint into the pot and stir together thoroughly. Reduce heat to a low simmer and add back in the chicken. Tear up about 1/2 cup mint and add to the pot. Cover and simmer for about an hour.
• Just before taking the pot to the table, scatter the remaining mint leaves over the chicken.

SLOW COOKER MOROCCAN CHICKEN

Steps:

• Place the pickling spice in the center of a piece of cheesecloth or a coffee filter.
• Tie tightly with a long piece of string.
• Add onion to 3 1/2- to 4-quart slow cooker.
• Place chicken in slow cooker.
• Combine flour, garlic salt, and turmeric.
• Sprinkle over chicken.
• Add pickling spice bundle, broth, tomatoes, dates and almonds to slow cooker.
• Cook on HIGH 4 hours, or on LOW 8 hours.
• Remove pickling spice bundle.
• Serve with couscous, if desired.

MOROCCAN CHICKEN

Steps:

• In a small bowl combine all of the ingredients except the chicken. Once well blended, add the chicken and toss to coat.
• Put in freezer bags, label and freeze. OR Bake at 375 for 20 minutes or until chicken is cooked through.

MOROCCAN CHICKEN STEW

Steps:

• In a large, dry pan, gently toast the almonds for 2 mins until golden - don't take your eyes off them, as they burn easily - then set aside.
• In the same pan, heat the ghee and gently cook the onions for 8 mins until softened. Add the garlic, ginger and spices, and fry for 1 min more.
• Add the chicken thighs, skin-side down, and cook until the skin is golden and crisp, then turn and cook to lightly golden on the flesh side.
• Add the red peppers, lemon slices, olives, stock or bone broth and dates or apricots (and chilli, if using). Simmer with the lid on for about 40 mins until the chicken is cooked through.
• If you find the sauce is too watery, take off the lid and leave it to reduce a little. If the sauce is too thick, add a few more tbsps of water.
• Add the green beans for the final 4 mins of cooking time. Season to taste and top with the coriander, parsley and the toasted almonds to serve.

MOROCCAN CHICKEN OVER COUSCOUS

Steps:

• 1. To make the chicken: Rub the chicken thighs with cumin and a generous sprinkling of salt and pepper.
• 2. In a large, high-sided skillet, heat the olive oil over medium-high heat. Add the chicken thighs and brown the skin, 7 to 10 minutes per side.
• 3. Add the 2 cups of chicken stock. Bring to a boil, then cover and reduce the heat to medium-low; allow the stick to simmer 20 minutes.
• 4. Add the chopped mint and the sliced or chopped olives. Continue cooking 15 to 20 minutes, or until the chicken is tender.
• 5. Remove the lid, increase the heat to high, and reduce the sauce 3 to 5 minutes, until slightly thickened. Add additional salt if desired.
• 6. To make the couscous: In a medium saucepan, heat the 2 cups of chicken stock until just boiling, add the couscous and salt and cover. Remove from the heat and let stand 5 minutes. Fluff with fork.
• 7. Serve the couscous on a plater with the chicken on top. Spoon the sauce over it and garnish with mint leaves.