Moroccan chicken — Meal
Meal

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Macros (per serving)

Fat

52%

(26 g)

Protein

22%

(27 g)

Carbs

26%

(31 g)

23 g Net,

8 g Fiber

470 Calories (per serving)

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Moroccan chicken

Ingredients

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Coconut oil

1 Tbsp

Onion

1 piece

Garlic

3 cloves

Chicken thighs

500 g

Ras el Han­out

1 Tbsp

Carrot

200 g

Artichokes Hearts

150 g

Black olives

80 g

Raisins

4 Tbsp

Cauliflower (rice)

800 g

Fresh parsley

4 Tbsp

Fresh spearmint

4 Tbsp

Lemon juice

2 Tbsp

Celtic sea salt

to taste

Instructions

Difficulty

Easy

Prep time

5 min

Cook time

20 min

1

Dice the chicken thighs.

2

Chop the onion and finely chop the garlic cloves.

3

Slice the carrot and halve the artichoke hearts.

4

Grind the cauliflower into rice with a food processor, finely chop the parsley and mint.

5

Heat the coconut oil in a wok or frying pan and gently fry the onion and garlic.

6

Add the chicken and ras el hanout and fry until golden brown and done.

7

Fry the carrot for a few minutes until it starts to soften.

8

Now add the artichoke hearts, olives, raisins and cauliflower rice and fry for 2-3 minutes while stirring.

9

Finally mix the parsley, mint, lemon juice and salt into the dish.

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Details

Allergens

Fruit, Citrus

Diet

Paleo

Course

Lunch, Dinner

Cooking equipment

Food processor

Contributor

Marinka Bil

Marinka Bil

1318 Recipes

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