Low Carb Moroccan Chicken
Elevate your weeknight dinners with this flavorful Low Carb Moroccan Chicken recipe, a vibrant fusion of aromatic spices and wholesome ingredients. Tender, golden-browned chicken thighs are simmered in a fragrant medley of ground cumin, coriander, smoked paprika, cinnamon, and ginger, creating a rich and warming sauce. Packed with nutrient-dense vegetables like zucchini, red bell peppers, and cherry tomatoes, this one-skillet dish is as healthy as it is satisfying. Finished with a burst of fresh cilantro and the crunch of toasted almonds, it’s the perfect low-carb, gluten-free meal that doesn’t hold back on taste. Easy to prepare in under an hour, this Moroccan-inspired dish is a must for anyone craving bold flavors with minimal effort!
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Recipe Information
Ingredients
- 4 pieces chicken thighs, skinless and boneless
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon ground ginger
- 1 medium red bell pepper, chopped
- 1 medium zucchini, sliced
- 1 cup cherry tomatoes, halved
- 1 cup chicken broth
- 2 tablespoons lemon juice
- 0.25 cup fresh cilantro, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup sliced almonds, toasted
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Add the chicken thighs to the skillet, season with salt and black pepper, and cook until golden brown on both sides, around 5-7 minutes per side. Remove and set aside.
In the same skillet, add the remaining tablespoon of olive oil and sauté the chopped onion until translucent, about 4 minutes.
Add minced garlic, stirring for about 1 minute until fragrant.
Mix in cumin, coriander, smoked paprika, cinnamon, and ginger. Stir well to coat the onions with spices.
Add the chopped red bell pepper and sliced zucchini to the skillet, cooking for 5 minutes until they begin to soften.
Stir in the cherry tomatoes and pour in the chicken broth and lemon juice.
Return the chicken thighs to the skillet, reducing the heat to low. Cover and simmer for 20 minutes until the chicken is cooked through and the vegetables are tender.
Sprinkle with fresh cilantro and toasted sliced almonds before serving.
Serve the dish warm, and enjoy your low-carb Moroccan chicken!
Nutrition Facts
Calories |
1487 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.5 g | 116% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 436 mg | 145% | |
| Sodium | 3297 mg | 143% | |
| Total Carbohydrate | 51.6 g | 19% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 22.1 g | ||
| Protein | 122.8 g | 246% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 324 mg | 25% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 3036 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
