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Low Carb Moroccan Chicken Thighs

The low carb Moroccan chicken thigh recipes contain full of complex flavor in a single pot meal.
Servings: 4
Calories: 813kcal
Author: Gouher Munshi

Equipment

  • Dutch Oven

Ingredients

  • 2 1/2 lbs Chicken thighs or legs - 6 thighs
  • Salt & pepper
  • 1 Tbsp butter
  • 1 Tbsp olive oil
  • 1 tsp turmeric (optional)
  • 2 cups Chicken stock
  • 2-3 Tbsp Harissa (you can use chile paste)
  • 1 Tbsp Ground cumin (toasted and freshly ground)
  • 1-2 fresh lemons (wedges cuts
  • 8 garlic cloves (slightly smashed)
  • 1/2 cup coarsely (chopped) fennel bulb
  • 1 onion coarsely (chopped or 2 leeks), (white part only), (sliced)
  • 3/4 cup black olives
  • 1-inch ginger root grated
  • 1 cup fresh mint leaves

Instructions

  • Heat the butter and oil in a large skillet or dutch oven. Add the pepper and salt over chicken thighs and fry till it gets brown. Take out the chicken thighs and remove the oil from skillet.
  • Include the remaining ingredients excluding mint into the skillet and stir all together completely. Lower the heat to a reduced simmer and add back the chicken. Shred up the mint (1/2 cup) and add it in the pot. Cover the skillet and simmer for one hour.
  • Before serving, do the plating and pour the remaining mint over chicken.

Notes

Nutrition
Calories: 813kcal
Carbohydrates: 18g
Protein: 51g
Fat: 59g
Sugar: 5g