Moroccan Chicken Slow Carb Recipe

Name: Moroccan Chicken Slow Carb
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 head cauliflower; 2 -3 lbs chicken; 2 tablespoons butter; 1 onion, finely chopped; 2 tablespoons gingerroot, finely chopped; 2 garlic cloves, finely chopped; 3 carrots, peeled and sliced; 2 teaspoons cumin; 1 teaspoon paprika; 1 teaspoon coriander; 1/2 teaspoon turmeric; 1/2 teaspoon cinnamon; 1/4 teaspoon cayenne (optional); 1 red pepper, cut into thin strips; 28 ounces diced tomatoes; 1/2 cup parsley, chopped; 2 teaspoons salt; 1 lemon

Servings: persons

1 head cauliflower
2 -3 lbs chicken
2 tablespoons butter
1 onion, finely chopped
2 tablespoons gingerroot, finely chopped
2 garlic cloves, finely chopped
3 carrots, peeled and sliced
2 teaspoons cumin
1 teaspoon paprika
1 teaspoon coriander
1/2 teaspoon turmeric
1/2 teaspoon cinnamon
1/4 teaspoon cayenne (optional)
1 red pepper, cut into thin strips
28 ounces diced tomatoes
1/2 cup parsley, chopped
2 teaspoons salt
1 lemon

1
The base of the casserole is cauliflower grated into a rice-like texture. Chop the head of cauliflower into small pieces. Push the pieces through a food processor using the grating blade. Spread the grated cauliflower out in a 9x13 rectangular baking pan.
2
Salt and pepper the chicken. Melt 1 tablespoon of butter in a deep pan over high heat. Add the chicken, browning well, about 3-5 minutes a side.
3
Remove the chicken from the hot pan and set aside. Turn heat down to medium and add onion, ginger, garlic and carrots. Cook until the onions are soft. Add remaining tablespoon of butter and all spices. Stir well.
4
Add red pepper, the can of tomatoes, minced parsley or cilantro and salt. Return the chicken to the pot and simmer for 3-5 minutes.
5
Pour the chicken mixture over the cauliflower and mix really well, so the cauliflower is completely covered by the sauce. Slice a lemon into thin slices and lay on top of the casserole. Cover the pan with tin foil and bake for 35 minutes. Remove the tinfoil and cook for 25 minutes more.
6
Garnish with more fresh parsley or cilantro before serving.

382

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 head cauliflower, 2 -3 lbs chicken, 2 tablespoons butter, 1 onion, finely chopped, and more.

Yes, Moroccan Chicken Slow Carb falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Moroccan Chicken Slow Carb

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions