Chicken · dinner · keto

Moroccan Chicken Stew with Golden Cauliflower Rice

It’s tax free weekend here in Oklahoma!

It’s actually kind of a joke, really. You can only get clothes and shoes tax free, and they have to be less than $100. School supplies are not included, which is 100% weird. School supplies were always included on tax free weekend in Texas. Of course, Texas also never taxed groceries. Oklahoma? We tax EVERYTHING, including your income…and yet we still can’t pay for decent roads, or bridges that don’t crumble, or a public education system that isn’t ranked 49th in the nation. It makes ZERO sense.

I had to go to Walmart and Target yesterday when I got off simply for random household items I needed and was dreading the crowds. When I got to those stores—they were empty. A dead zone. I shopped in utter peace. It was nice.

Maybe it was because it was 8 in the morning on weekday, but I thought it was strange. Does everyone else think tax free weekend in Oklahoma is BS like I do? Who knows.

Still riding this keto boat, by the way. I’m constantly having dreams about pizza and tacos, and almost got seduced by sushi rice yesterday with my poke bowl from Pei Wei, but I’m staying strong for now. It helps that just about everything I’ve made has been extremely delicious, this chicken stew included.

I’m also really starting to dig cauliflower rice. I know it’s not the same as regular rice, but it sure does fill the void. This turmeric-heavy, citrusy cauliflower rice could be the best I’ve ever made. Everything about these two dishes gives you this tangy, hint of sweet taste that really hits the spot.

The key to a good chicken thigh: making sure it’s crispy on the outside. You’ve got to get a good sear on both sides, and you’ll have the best chicken thigh ever.

The spice mix for this chicken is incredible. You really get that good Moroccan flair, I think. It’s spicy (not spicy hot, spice-y) and delicious. My fave part of this dish though? The olives and roasted peppers. Those are probably two of my favorite things. You get that real tangy, sour taste with the addition of both.

Moroccan Chicken Stew with Golden Cauliflower Rice

  • Servings: 4
  • Difficulty: Medium
  • Print

Tangy Moroccan spiced chicken thighs stewed with zucchini and olives, served with turmeric and citrus flavored cauliflower rice.

Ingredients

  • 2 lbs. boneless, skinless chicken thighs
  • 1 tsp. hot paprika
  • 1/2 tsp. cardamom
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground cloves
  • 1/2 tsp. ground thyme
  • 2 TBS. olive oil
  • 1 zucchini, diced
  • 1/2 a large jar roasted red peppers, sliced
  • 1/2 cup green olives, halved
  • 1 1/2 cups chicken broth
  • 1 lemon, sliced

For the cauliflower rice:

  • 2 cloves garlic, minced
  • 1 TBS. olive oil
  • 1 tsp. ground ginger
  • Zest of one lime, one orange
  • 1 TBS. ground turmeric
  • 1 cup coconut milk
  • 1/4 cup shredded, unsweetened or raw coconut flakes
  • 1/4 cup sliced almonds
  • 3 cups riced cauliflower (I use frozen or pre-riced cauliflower in the refrigerator aisle…not worth it cutting yourself)

Directions

  1. In a large bowl, toss chicken thighs with paprika, cardamom, cinnamon, cloves, thyme, salt and pepper. In a dutch oven or cast iron skillet, heat oil over medium high heat. Add chicken thighs, a few at a time, and sear for about 3 minutes per side. Transfer to a plate.
  2. Add zucchini to dutch oven and saute for a minute or two. Add olives and red pepper, stir. Add chicken thighs back to dutch oven and pour chicken broth so it’s almost covering them. Place lemon slices around chicken. Let mixture come to a boil and then lower heat to a simmer.
  3. Simmer, uncovered, for about 25-30 minutes.
  4. Meanwhile, make the golden cauliflower rice: In a medium-sized sauce pan, heat oil over medium heat. Add garlic and ginger and cook, stirring, for about a minute. Add turmeric and toast, stirring, for about 1 more minute. Add coconut and let it come to a simmer. Stir in riced cauliflower and cook for 2-3 minutes. Add lime and orange zest, coconut, and almonds and stir. Remove from heat and let sit for a few minutes.
  5. Serve stewed chicken thighs on top of alongside golden cauliflower rice.

Step-By-Step Instructions

In a large bowl, toss chicken thighs with paprika, cardamom, cinnamon, cloves, thyme, salt and pepper.

In a dutch oven or cast iron skillet, heat oil over medium high heat. Add chicken thighs, a few at a time, and sear for about 3 minutes per side.

Transfer to a plate.

Add zucchini to dutch oven and saute for a minute or two.

Add olives and red pepper, stir. Add chicken thighs back to dutch oven and pour chicken broth so it’s almost covering them.

Place lemon slices around chicken. Let mixture come to a boil and then lower heat to a simmer. Simmer, uncovered, for about 25-30 minutes.

Meanwhile, make the golden cauliflower rice: In a medium-sized sauce pan, heat oil over medium heat. Add garlic and ginger and cook, stirring, for about a minute. Add turmeric and toast, stirring, for about 1 more minute. Add coconut and let it come to a simmer.

Stir in riced cauliflower and cook for 2-3 minutes.

Add lime and orange zest, coconut, and almonds and stir. Remove from heat and let sit for a few minutes.

Serve stewed chicken thighs on top of alongside golden cauliflower rice.

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3 thoughts on “Moroccan Chicken Stew with Golden Cauliflower Rice

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