Keto One Pot Moroccan Chicken
How to Make It
Step 1
Preheat the oven to 400 degrees Fahrenheit. Halve the lemons and olives and set aside.
Step 2
Heat 1 tablespoon of olive oil in a large casserole dish/dutch oven over a medium heat. Add the chicken thighs and cook until browned on all sides. Remove the chicken from the pan, set aside and reduce the heat to low.
Step 3
Heat the remaining oil in the pan. Finely slice the onion and mince the garlic. Add to the pan along with the ras el hanout, cumin and cinnamon. Gently cook for 2-3 minutes until tender.
Step 4
Add the stock to the pan and bring to a simmer for 1-2 minutes.
Step 5
Remove from the heat and return the chicken thighs to the pan along with the olives and lemons. Spoon the juices over the chicken and transfer to the oven to bake for 30-35 minutes until completely cooked through.
Step 6
Scatter with flaked almonds and fresh chopped cilantro to serve.
Ingredients
- Chicken Thigh, Skin Removed Before Cooking – 4 large
- Preserved Lemons by Simon Johnson – 2 lemon
- Olive Oil – 2 tablespoon
- Blanched Slivered Almonds by Blue Diamond – 1 tablespoon
- Cilantro – 1 tablespoon, chopped
- Garlic – 1 clove
- Cumin, Ground – 1 teaspoon
- Cinnamon, Ground – 0.5 teaspoon
- Black Olives – ½ cup
- Chicken Broth, Bouillon Or Consomme, Homemade – ½ cup
- Red Onion – ¼ small
- Salt, Sea Salt – ¼ teaspoon
- Black Pepper – ⅛ teaspoon
- Ras El Hanout – 1 x 1 teaspoon