Moroccan Chicken Slow Carb Recipes

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MOROCCAN CHICKEN SLOW CARB



Moroccan Chicken Slow Carb image

Make and share this Moroccan Chicken Slow Carb recipe from Food.com.

Provided by smit1377

Categories     Poultry

Time 1h45m

Yield 1 casserole, 4 serving(s)

Number Of Ingredients 18

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

Steps:

  • 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 9×13 rectangular baking pan.
  • 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.
  • 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.
  • 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.
  • 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.
  • Garnish with more fresh parsley or cilantro before serving.

Nutrition Facts : Calories 668.9, Fat 41.4, SaturatedFat 13.7, Cholesterol 185.4, Sodium 1467.5, Carbohydrate 27.9, Fiber 9, Sugar 13.2, Protein 48.7

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