Keto Moroccan Chicken with Coriander Dip. How about a really tasty keto meal with just 3g carbs?
This one is delicious and effortless. Full of North African flavour, with a touch of spice to make your taste buds sing. If you’re a busy mum or dad or partner, who has little spare time for cooking but despises lackluster food, this chicken recipe is a brilliant one to bookmark.
Does it tick all the boxes? You bet it does. Prep-able in advance: YES! Quick and easy prepping: YES! Fast and easy cooking: YES! Full of flavour: YES! Healthy fats and low carb: YES! It’s full marks from me.
Isn’t chicken everyone’s favourite meat?
Chicken is definitely MY favourite meat. As long as you don’t undercook it, you can’t go wrong. It doesn’t matter if you boil it, roast it, fry it, braise it, grill it or barbecue it. Unlike other meats that require specific cooking temperatures and times, chicken is easy to cook and always turns out great. My favourite part is thigh fillet. Moist, succulent, tender and tasty, no matter how you cook it. Leg (drumstick) is fine too. But there is less meat to enjoy and you need to have decent knife skills if you intend to fillet it.
Breast fillet, however, is a different story. I have no idea why it’s so popular and why so many seem to like it. I reckon people opt for the convenience and the steak–like look it has. But what about the dry texture and lack of taste? Maybe I’m just weird, but no thank you. Give me thighs any time.
My own preference now fully clarified :D, I can assure you that this dish will turn out absolutely fine even with breast fillets.
Keto Moroccan Chicken with Coriander Dip: Recipe, Variants and Tips.
Before I forget, full credit where it’s due: this recipe is my adaptation of the Moroccan Grilled Chicken on natashaskitchen.com. She has some pretty inspiring ideas, even though they’re not keto – thank you Natasha!
The prepping of this dish must be done the night before in order for the marinade to really infuse the chicken pieces. Oh yes, I should mention that you can use either whole thigh fillets, or pieces, cut either large or small, according to your preference. Or breast – if you must (sigh!)
You already know that I like flavour, but I’m not keen on spicy heat, so you’ll have probably guessed that Keto Moroccan Chicken with Coriander Dip will turn out mildly spicy. If you’re a fiery heat, kind of flames from a dragon’s mouth sort of person, you can really go to town with this one. Simply give it a boost with cayenne pepper and add chopped fresh chillies to the marinade and/or sprinkle some over the chicken just before serving.
Instead of grilling (broiling) the chicken, you could cook it in a griddle pan, pan fry it, or barbecue it.
The recipe calls for MCT or flaxseed oil to be drizzled over the cooked chicken just before serving. I tend to opt for flaxseed oil to reduce the Omega 6 load, or MCT oil (U.S. link HERE) for ketones boost. But again, that’s my thing. You can use EVOO or flaxseed oil, if you prefer.
You could prepare more than one batch and have ‘ready meals’ at your fingertips. Just remember to take the portion you need out of the freezer 24 hours before you intend to cook it. The dip will need to be made fresh, however.
Here comes the recipe for Keto Moroccan Chicken with Coriander Dip. Enjoy!
- Yield: 2
- Serving: 1
- Calories: 736
- Fat: 58g
- Net Carbs: 3g
- Protein: 51g
- 8 boneless skinless chicken thighs (500g)
- 2 tbsp extra virgin olive oil (EVOO)
- 2 tbsp MCT oil (U.S. link HERE) or flaxseed oil (U.S. option HERE)
- 1 lemon
- 2 garlic cloves (minced)
- ½ tsp fine Himalayan pink salt (U.S. link HERE)
- ¼ tsp ground cumin
- 1 tsp paprika powder
- ¼ tsp chilli powder
- a sprinkle of freshly ground black pepper
- ¼ tsp coriander powder
- 3 tbsp chopped, fresh coriander
- 1.5 tbsp chopped, fresh parsley
- 100g creme fraiche
- put all dry ingredients (ground cumin, salt, paprika powder, chilli powder, black pepper and coriander powder) in a large zip lock bag and shake.
- add chicken, 2 tbsp of chopped coriander, 1 tbsp of chopped parsley, minced garlic, grated whole lemon zest plus juice of ½, and finally EVOO.
- massage the chicken so it is nicely coated all over, then remove as much air as you can from the bag and seal it.
- in a small bowl, combine creme fraiche with the remainder of the fresh herbs, as well as the juice of the unused ½ lemon; stir in a pinch of salt and cover with cling film.
- leave chicken and dip in fridge overnight to marinade.
- leave chicken at room temperature for 1 hour before cooking it.
- grill chicken for 5 minutes each side, drizzle with MCT or flaxseed oil, sprinkle some coriander leaves over the top, and finally serve with the coriander dip on the side.
I L♡VE your recipes and your commentaries! This one is a little confusing, though.Can you please separate the instructions & ingredients for the meat and the dip? The first instruction line states to put all ingredients in a bag, but that would include the creme fraiche as well 😐
Hi Gina, thank you so much for the ♡! I did say ALL DRY ingredients, as I didn’t want to be repetitive, but for clarity I have now added in brackets the ingredients one by one.