Low Carb Moroccan Chicken Recipe

This spicy dish can be made with chicken or lamb for antioxidant packed supper


Ingredients

Spicy food is something most people love on a cold night, but this is really so intoxicatingly delicious, you can eat it hot or cold in the summer or winter. It seems to get better when left overnight and heated again the next day. The dish is bursting with antioxidant activity and you can use either chicken or lamb.

  • 10–14 pieces of chicken
  • 4 tablespoons macadamia nut oil, for frying (or duck fat or ghee)
  • 4 onions, sliced into rings, then halved again
  • 2 coloured peppers (red, green, orange or yellow), cut into coarse chunks
  • 4–6 cloves garlic, chopped
  • 2 tablespoons grated fresh ginger
  • 1 rounded tablespoon ground cumin
  • 1 rounded tablespoon ground coriander
  • 1 rounded tablespoon turmeric
  • 1 tablespoon ground cinnamon or 4 sticks cinnamon
  • 800 g chopped tomatoes
  • 2 cups Chicken Stock (see page 9)
  • Zest and juice of 2 lemons
  • Salt and pepper
  • 2 sweet potatoes, cut into chunks
  • 2 medium-sized brinjals, cut into medium-sized chunks
  • 8–10 baby marrows, thickly sliced (depending on the size of the baby marrows)
  • Coriander leaves and toasted flaked almonds, for garnishing

Preparation

  1. Brown the chicken pieces in the oil and remove from the pan.
  2. Add the onions and peppers to the pan and sauté gently to soften.
  3. Add the garlic, ginger and spices and cook for a few minutes until fragrant.
  4. Return the chicken pieces to the pan and add the tomatoes, chicken stock, lemon zest and juice, and seasoning. Stir in.
  5. Simmer, covered, for 30 minutes until the chicken is nearly cooked.
  6. Add the sweet potatoes, brinjals and baby marrows.
  7. Continue simmering until everything is cooked.
  8. Remove from the heat and leave to stand for 10 minutes for the flavours to mature.
  9. Garnish with coriander leaves and flaked almonds.

moroccan chicken

You can add a little yoghurt to the sauce before serving for added flavour and texture. PLUS, to make the same dish using lamb instead of chicken, just let the meat cook a little longer to become tender.
Recipe by Sally-Ann Creed

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