Even before I adopted a keto diet, Moroccan chicken was one of my favorite recipes. It’s naturally low-carb, so no modifications are needed to keep it keto-friendly.
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For a complete meal, serve your Moroccan Chicken over Keto Cauliflower White Rice, Keto Cilantro Lime Cauliflower Rice, or Keto Turmeric Rice.
My recipe includes pomegranate seeds, which add a nice pop of tart flavor. If you don’t have pomegranate seeds, you can use chopped green or kalamata olives instead. Of course, you can also leave them out, and the dish will still be delicious.
Spices Galore!
The spice mixture is the star of this recipe. Here’s a brief rundown of some key spices:
- Turmeric: Typically used as a powder, it has a strong earthy aroma and a slightly bitter flavor. It’s popular for its anti-inflammatory properties.
- Smoked Paprika: Made from smoked pimento peppers, it has a strong smoky quality and is loaded with vitamin A and antioxidants.
- Cayenne Pepper: Made from dried cayenne chili peppers, it is intensely hot. Use sparingly if you don’t like spicy food, or omit it entirely.
- Cumin Powder: A finely ground seed with a nutty and earthy flavor, cumin aids in digestion and has other health benefits.
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Chicken Substitutions
You can easily modify this recipe to use any chicken cuts you have on hand.
- Whole Chicken Legs: Use bone-in, skin-on thighs and drumsticks.
- Bone-in, Skin-on Thighs or Drumsticks: Use an equal amount of either.
- Bone-in, Skin-on Chicken Breasts: These can be used but ensure you don’t overcook them to avoid dryness. Start checking for doneness about 25-30 minutes into the cook time.
- Boneless, Skinless Chicken Breasts or Thighs: These can be used with some modifications. They cook faster, so start checking for doneness about 15-20 minutes into the cook time.
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Ingredients
For the Chicken:
- 4 chicken legs (thigh and drumstick) (2 lbs or 1 kg)
- 1/2 medium red onion (2 oz or 55 g), thinly sliced
- 4 cloves of garlic, peeled and chopped
- 1 lemon, halved
- 1 Tablespoon pomegranate seeds (11 g), for garnish
- 1 Tablespoon chopped fresh cilantro (1 g), for garnish
- Olive oil, for drizzling
For the Dry Rub:
- 2 teaspoons turmeric (4 g)
- 1 teaspoon smoked paprika (2 g)
- 1 teaspoon cayenne pepper (2 g) (optional, to taste)
- 1 teaspoon cumin powder (2 g)
- 1/2 teaspoon cinnamon powder (1 g)
- 1/2 teaspoon salt (2 g)
- 1/2 teaspoon pepper (1 g)
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Instructions
- Prepare the Dry Rub:
- Mix all dry rub ingredients in a small bowl.
- Rub the mixture over the chicken legs and place them in a 9×13-inch (23×33 cm) casserole dish.
- Nestle the onion and garlic around the chicken legs.
- Cover the dish and refrigerate for at least one hour.
- Cook the Chicken:
- Preheat the oven to 400°F (200°C).
- Uncover the chicken, squeeze the juice of half a lemon over it, and drizzle with olive oil.
- Bake for 30-40 minutes until the chicken legs are golden and cooked through (internal temperature of 165°F/74°C).
- Remove from the oven, squeeze the remaining lemon over the chicken, and garnish with pomegranate seeds and chopped fresh cilantro.
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Notes
- Nutritional Data: All nutritional data are estimated per serving.
Recipe Tips and Variations
- Plan Ahead: Marinate the chicken for at least 1 hour. For best results, marinate overnight.
- Seared Flavor: Searing the chicken in a hot pan before baking locks in flavors.
- Add Dried Apricots: These add natural sweetness and balance bold flavors.
- Extra Veggies: Add bell peppers, carrots, eggplant, or potatoes for more nutrition.
- More Lemon: Add lemon juice or zest for a zingy boost. Preserved lemons offer an authentic Moroccan touch.
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Storage Instructions
- To Store: Let the chicken cool to room temperature before storing in an airtight container in the fridge for 3-4 days.
- To Reheat: Reheat in a pan over low heat with a splash of water or chicken broth, or microwave in 30-second intervals, stirring in between.
- To Freeze: Freeze leftovers in an airtight container for 2-3 months.
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FAQs
- Using Chicken Breasts: You can, but they won’t be as flavorful as bone-in cuts. Cook them carefully to avoid dryness.
- Spice Level: Adjust the heat to your preference. Omit chili flakes for less spice or add extra for more heat. Consider adding Harissa or African Bird’s Eye chili peppers for extra kick.
- Serving Suggestions: Serve over couscous, rice, quinoa, or cauliflower rice with side dishes like lentils, chickpeas, roasted root vegetables, or a green salad. Garnish with sliced almonds, fresh cilantro, and a dollop of garlic yogurt or tahini sauce.
