After living under the Slow Carb Diet lifestyle for 3 years now, I have decided it is an effective and sustainable way to lose weight, and it might be time to take what I’ve learned and develop a range of menu plans.
Where to Find More Slow Carb Recipes
I’m starting with Dinner plans and you can view a portion of the first one by clicking on the “join” button after clicking here: Low-Carb Dinner Plan. It’s 99 cents to join and get the dinner plan and it includes nutritional analyzes and shopping lists for each of the 21 dinners.
The Free Q and A Section of the Slow Carb Community on Coach.me
After you’ve looked at the Low-Carb Dinner Plan (even if you don’t purchase it) check out the free Q and A section of the Slow Carb Diet on the Coach.me platform. It’s a great community of slow carbers from newbies to “been there done that” folks to coaches, and they ask and answer all kinds of questions related to slow carb living.
Moroccan Chicken – notes on the specifics of this Slow Carb Recipe
So, on to the Moroccan Chicken! This is one of the low carb meals on the plan, and it packs a lot of flavor into a one-pot meal. When this dish is made in a specific Moroccan clay cooking vessel it is known as a “tagine”. I don’t own a tagine, so I make it in a dutch oven and I’m pretty sure the taste is just as good.
The spice combinations are what distinguish the Moroccan dishes and can turn ordinary dishes into something truly special. This “stew” includes harissa paste along with the range of Moroccan dry spices. If you don’t have harissa, you could substitute in Sambal or another chili paste. Or, of course, you could order a great jar of harissa from HeathGlen Organic Farm.
With respect to the spices, it does make a difference to buy the cumin as whole seeds, give them a quick toast in a dry frying pan and then grind fresh in a coffee grinder. If that is too much to wrap your head around, just use the pre-ground spices from the supermarket, but try and get them as fresh as possible. You will notice the difference.
I have listed this recipe as a “dump” type of recipe where you just toss everything into a pot after the chicken is browned and turn on the heat for an hour. This makes it really quick and easy. If you are the type of cook that likes to spend some time bringing out the flavor of each ingredient you may want to layer the ingredients in more slowly after browning or sauteing them.
On with the recipe….
SLOW CARB RECIPE FOR MOROCCAN CHICKEN with LEMONS & OLIVES
- 2 1/2 lbs. chicken thighs and/or legs (6 thighs)
- salt & pepper
- 1 Tbsp olive oil or grapeseed oil
- 1 Tbsp butter
- 2 cups chicken stock
2-3 Tbsp Harissa (or other chile paste)
- 1 Tbsp ground cumin
- 1 tsp turmeric (optional)
- 1-2 fresh lemons, cut into wedges
- 8 garlic cloves, slightly smashed
- 1/2 cup coarsley chopped fennel bulb
- 1 onion, coarsley chopped or 2 leeks, white part only, sliced
- 3/4 cup black olives, pitted
- 1-inch ginger root, grated
- 1 cup fresh mint leaves
- Heat oil and butter in dutch oven (or large skillet). Salt and pepper chicken thighs and brown in the hot oil (skin side down). Remove chicken thighs and drain some of the oil out of the pot.
- Add all of the remaining ingredients except mint into the pot and stir together thoroughly. Reduce heat to a low simmer and add back in the chicken. Tear up about 1/2 cup mint and add to the pot. Cover and simmer for about an hour.
- Just before taking the pot to the table, scatter the remaining mint leaves over the chicken.