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Keto Moroccan Braised Chicken

This inexpensive dish is a must try! Lots of aromatic spices will be sure to invigorate your palette and the convivence of using one pot will maximize cooking efficiency (and less dishes to clean!).  Not only are chicken thighs more cost effective, they are more flavorful and juicy. Also a great option for all of the meal preppers out there as it freezes well

Keto Moroccan Braised Chicken





Dietary Preference(s):

Keto, Paleo


  • 1 Tablespoon Olive Oil
  • 4 Bone in Chicken Thighs
  • 1/2 onion, chopped
  • 2 carrots, chopped
  • 3 cloves garlic, sliced
  • 1/2 Teaspoon each of cumin, garam masala, nutmeg, ginger & Paprika
  • 2 Cups Bone Broth
  • 1/2 Teaspoon Salt
  • 1/4 Cup pistachios
  • 1/4 Cup Olives
  • 1 Tablespoon White Vinegar
  • Zest of 1 lemon

How to Make It

Coat a shallow pan with the olive oil and heat on med- High . Add the chicken thighs skin side down and sear until its golden brown or 4 to 5 minutes. Turn over and sear the second side until it’s golden brown. We are just looking for golden brown color and not cooking all the way through. Reduce the heat to medium and remove the chicken thighs and set aside.

Add the onion, garlic and carrots to the pan and sauté for 2-3 mins. Add the spices and stir for a min or to help the spices release their flavors. Add in the chicken stock, the remaining ingredients, and your chicken back on top. Bring the temp back up to a simmer and place in the oven for 45 mins or until the chicken reaches an internal temp of 165ºF

Remove and serve with a fresh salad or cauliflower rice.
Note: the sauce will be thin so if you want to have a thicker richer sauce, add ½ tsp xanthan gum or 1 tbsp of arrowroot powder, just before you add the Bone Broth

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