Can I use chicken breasts instead of chicken thighs?

Absolutely! While I adore the flavor of chicken thighs in this dish because they stay wonderfully moist, chicken breasts work perfectly well too. Just be sure not to overcook them!

Can I substitute the vegetables?

Yes, feel free to substitute the vegetables based on what you have on hand or prefer. Zucchini, bell peppers, or even some hearty greens like spinach or kale would be delicious additions.

Are the spices crucial, or can I adjust them?

The warm spices are truly what gives tagine its distinctive flavor. However, if you're missing one or two, don't fret! You can adjust the amounts of the others to suit your taste. A dash of smoked paprika can also add depth.

Can I make this ahead of time?

Yes, you can make it ahead! The flavors actually meld together even more beautifully when the tagine sits for a day or two. Store it in an airtight container in the refrigerator, and gently reheat on the stovetop or in the microwave before serving. I actually encourage you to make it a day in advance - it's so so good the next day!

How do I thicken the sauce?

For sure! If you want to thicken the sauce, simmer the tagine uncovered for the last 15-20 minutes of cooking time. This will allow some of the liquid to evaporate and concentrate the flavors.

Craving something warm, exotic, and completely keto-friendly? Look no further than this Keto Chicken Tagine! I know, I know, tagine might sound intimidating, but trust me, this recipe is surprisingly simple and packed with flavor. It's one of my go-to dishes when I want something comforting but still want to stick to my low-carb goals. A few weeks back, after a particularly grueling workout, I stumbled upon a Moroccan restaurant and was completely captivated by the aromas wafting from the kitchen. This recipe is my attempt to recreate that magic, without all the carbs!

This isn't just another boring keto chicken recipe. We're talking tender chicken thighs simmered in a rich, fragrant sauce of tomatoes, warm spices, and tangy lemon. The olives add a salty, briny kick, and the fresh cilantro brightens everything up. One time, my friend Sarah, who's usually a picky eater, tried this tagine and devoured it! She couldn't believe it was actually good for her. I also accidentally added a little too much cinnamon once, but it ended up tasting soo good!

Keto Chicken Tagine: A Flavorful Journey to Morocco (Without the Carbs!)

Name: Keto Chicken Tagine: A Flavorful Journey to Morocco (Without the Carbs!)
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Cuisine: Keto-and-Low-Carb
Ingredients: 4 (boneless, skinless) Chicken thighs; 2 tablespoons Olive oil; 1 (medium, chopped) Onion; 2 cloves (minced) Garlic; 2 teaspoons Ras el hanout; 1 teaspoon Ground ginger; 1/2 teaspoon Turmeric powder; 1/4 teaspoon Ground cinnamon; 1 (14.5 ounce) can Diced tomatoes; 1 cup (low sodium) Chicken broth; 1/2 cup (pitted) Kalamata olives; 2 tablespoons (freshly squeezed) Lemon juice; 2 tablespoons (chopped, for garnish) Fresh cilantro; For serving Lemon wedges; To taste Salt and pepper

Enjoy tender chicken simmered in a fragrant, keto-friendly tomato-based sauce with warm spices, olives, and lemon. This Keto Chicken Tagine recipe brings Moroccan flavors to your table without the carbs!

⏳ Yield & Time

Yield: 4 servings

Preparation Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

📖 Instructions

Get Started: Pat the chicken thighs dry with paper towels. Season generously with salt, pepper, and 1 teaspoon of the ras el hanout. Don't be shy with the seasoning – this is your flavor foundation!
Sear the Chicken: Heat the olive oil in a large Dutch oven or skillet over medium-high heat. Add the chicken thighs in a single layer (work in batches if necessary) and sear for 3-4 minutes per side, until golden brown. Remove the chicken from the pot and set aside. Don't overcrowd the pan, or the chicken will steam instead of sear – trust me, the sear adds SO much flavor.
Sauté the Aromatics: Reduce the heat to medium. Add the onion and garlic to the pot and cook, stirring occasionally, until softened and fragrant, about 5 minutes. Be careful not to burn the garlic; burnt garlic is the WORST.
Spice It Up: Stir in the remaining ras el hanout, ginger, turmeric, and cinnamon. Cook for 1-2 minutes, stirring constantly, until the spices are fragrant. This 'blooming' of the spices really releases their aromas and flavors.
Add the Tomatoes and Broth: Pour in the diced tomatoes (with their juices) and chicken broth. Stir to combine, scraping up any browned bits from the bottom of the pot. Those browned bits are FLAVOR GOLD.
Return the Chicken: Return the chicken thighs to the pot, nestling them into the sauce. Bring the mixture to a simmer.
Simmer and Cook: Cover the pot and reduce the heat to low. Simmer for 30-40 minutes, or until the chicken is cooked through and tender. The internal temperature of the chicken should reach 165°F (74°C).
Add the Olives and Lemon: Stir in the olives and lemon juice. Simmer for another 5-10 minutes, allowing the flavors to meld together. Taste and adjust seasonings as needed. A little extra lemon juice can really brighten things up!
Garnish and Serve: Garnish with fresh cilantro and lemon wedges. Serve hot. I like to serve mine with cauliflower rice or a side of roasted vegetables to keep it keto-friendly.
Cauliflower Rice Option: If serving with cauliflower rice, prepare according to package instructions or your favorite method while the tagine is simmering. For extra flavor, try sautéing the cauliflower rice with a little olive oil, garlic, and a pinch of turmeric before serving.

📝 Notes

For a spicier tagine, add a pinch of red pepper flakes or a dash of harissa paste.
If you don't have ras el hanout, you can make your own blend using equal parts of cinnamon, ginger, turmeric, cumin, coriander, and allspice.