LOW CARB MOROCCAN CHICKEN served with cauli cous cous
When I visited Morocco a few years back I lived on lamb tagine everyday! It was not Keto friendly but I don’t eat keto anyway. It was amazing! Onions at the bottom of the clay tagine dish were soaked in sticky lamb juices, then the lamb, then capsicum and topped with white potatoes and more sticky onions. These tagines would cook for 12 hours on the coal BBQ’s in the streets and would sell for about 5$ for a whole pot! My favourite memories are sitting with my Dad at 10 am eating this for breakfast with warm crusty bread and a coffee! This tagine wont take you 12 hours and wont taste anywhere near as good as the ones in Morocco BUT it is tasty, easy and KETO!
8 chicken thighs boned or on the bone
oil of your choice
2 Tbsp butter
4 cups chicken stock
4 Tbsp Harissa
2 Tbsp ground cumin
1 tbsp cinnamon
2 tsp turmeric (optional)
1 fresh lemons
10 garlic cloves, slightly smashed
2 leeks, white part only, sliced
1 cup black olives, pitted and roughly chopped
Heat oil in a large frying pan.
Salt and pepper chicken thighs and brown.
Remove chicken thighs and set aside in deep oven tray or dish.
Add all ingredients except fresh coriander into the pan and stir together thoroughly.
Bring to the boil and then pour over the chicken.
Cover in foil and place in the oven for 1 hour Gas mark 6 or 180.
Whilst that is cooking make your cous cous.
Chop up your cauliflower and add to a food processor about 4 heads at a time. Blitz about 4 secs and remove into a bowl. Continue until you have the whole cauli blitzed. Do not blitz for ages or else it will be like mush.
Place in a large glass or plastic bowl-you may have to do in 2 parts if you don’t have a bowl big enough.
Add salt, pepper, and a good drizzle of olive oil or 3 tbsp butter and cover in cling film. Microwave fr 4 mins, stir and then another 4 mins.
Add almonds to serve and fresh coriander at the end!