Keto Crock Pot Chicken Tagine w Rice
This eastern-inspired dish takes the classic flavorings of chicken tagine and alters it to a convenient crock pot recipe. No special cooking vessels needed here! Tender chicken thighs are flavored with a myriad of warm, cozy spices. It’s topped with salty green olives and mild eggplant. Included is a side of saffron cauliflower rice, perfect for pairing with the chicken.
How to Make It
Step 1
Prepare your crock pot by laying down your chicken thighs in the base. If needed, cut the thighs into halves. Sprinkle the first amounts of salt and pepper, the ginger, garlic, paprika, cinnamon, and onion powder over the chicken. Place 1 bay leaf on the chicken as well.
Step 2
Chop the eggplant and green olives, and arrange them over the chicken. Cut the butter into 6+ pieces and place them on top. Finally, pour the chicken broth into the crock pot.
Step 3
Cook the crock pot on high heat for 4 hours. When done, you can easily break the chicken thighs into manageable pieces with a spoon.
Step 4
During the end of cooking, or made a day ahead to reheat later, make the cauliflower rice. Toss the cauliflower rice with the remaining spices in a large pan over medium-high heat. Cook until the cauliflower naturally releases liquid, evaporates, and then turns lightly golden brown.
Step 5
Turn the stove heat to low and stir the remaining butter into the rice. Stir until all the rice is coated in butter.
Step 6
Serve about 3 ½ oz saffron cauliflower rice with each serving of chicken tagine. You may also garnish with cilantro at your discretion.
Ingredients
- Chicken Thigh, Skin Removed Before Cooking
10 ounce
- Salt
⅛ teaspoon
- Black Pepper, Ground
⅛ teaspoon
- Ginger, Ground
¼ teaspoon
- Garlic, Powder
¼ teaspoon
- Paprika
¼ teaspoon
- Cinnamon
⅛ teaspoon
- Onion Powder
¼ teaspoon
- Herbs Dried Bay Leaves by Melissa’s
¼ gram
- Eggplant, Raw
3 ounce
- Green Olives
1-½ ounce
- Unsalted Butter
1-½ tablespoon
- Chicken Broth
¼ cup
- Cauliflower Rice
2 cup
- Salt
⅛ teaspoon
- Black Pepper, Ground
⅛ teaspoon
- Saffron
¼ teaspoon
- Unsalted Butter
1-½ tablespoon