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.

MOROCCAN CHICKEN SLOW CARB

Steps:

• The base of the casserole is cauliflower grated into a rice-like texture. Chop the head of cauliflower into small pieces. Push the pieces through a food processor using the grating blade. Spread the grated cauliflower out in a 9×13 rectangular baking pan.
• Salt and pepper the chicken. Melt 1 tablespoon of butter in a deep pan over high heat. Add the chicken, browning well, about 3-5 minutes a side.
• Remove the chicken from the hot pan and set aside. Turn heat down to medium and add onion, ginger, garlic and carrots. Cook until the onions are soft. Add remaining tablespoon of butter and all spices. Stir well.
• Add red pepper, the can of tomatoes, minced parsley or cilantro and salt. Return the chicken to the pot and simmer for 3-5 minutes.
• Pour the chicken mixture over the cauliflower and mix really well, so the cauliflower is completely covered by the sauce. Slice a lemon into thin slices and lay on top of the casserole. Cover the pan with tin foil and bake for 35 minutes. Remove the tinfoil and cook for 25 minutes more.
• Garnish with more fresh parsley or cilantro before serving.

SLOW COOKER MOROCCAN CHICKEN

Steps:

• Place chicken in the bottom of a slow cooker. Add the garlic, onion, tomatoes, peaches, garbanzo beans, dried apricots, cumin, ginger, cinnamon, coriander, and cayenne pepper. Pour in the chicken broth. Cook on Low for 5 hours.
• Remove the chicken and keep warm. Mix the cornstarch and water in a small bowl. Stir the cornstarch mixture into the slow cooker. Cook on High until the sauce has thickened, about 15 minutes. Return the chicken to the slow cooker and heat through. Top with fresh cilantro and almonds before serving.