Keto Moroccan Chicken with Coriander Dip. How about a really tasty keto meal with just 3g carbs?
This dish is delicious and effortless — packed with North African flavours and a gentle touch of spice. If you’re short on time but want food that excites the palate, this chicken recipe is easy to prepare and ideal for busy parents or partners to bookmark.
Does it tick all the boxes? Absolutely.
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!
Full marks from me.
Isn’t chicken everyone’s favourite meat?
Chicken is certainly my favourite. It’s forgiving in the kitchen — roast it, grill it, braise it or fry it and it will usually turn out well when cooked properly. Thigh fillets are my top pick: moist, succulent and full of flavour. Legs (drumsticks) are fine too, though they require a little more work to portion. Breast fillets are popular for their convenience and lean appearance, but they can be dry and less flavourful. That said, this recipe works well with breast fillets if that’s what you have on hand.
Keto Moroccan Chicken with Coriander Dip: Recipe, Variations and Tips
This is my keto adaptation of a popular Moroccan grilled chicken recipe. The key here is marinating overnight so the spices and lemon really penetrate the chicken. Use whole thigh fillets or cut pieces to suit your preference. I prefer a mild heat, so this version is gently spiced, but you can boost the heat with cayenne or fresh chillies if you like things fiery.
Cooking options include grilling (broiling), griddle pan, pan-frying or barbecuing — all will produce excellent results. I often finish the cooked chicken with a drizzle of flaxseed oil to reduce omega-6 intake, or MCT oil if you want a ketone boost. Extra virgin olive oil can be used as well.
Make a double batch and freeze the marinated chicken for quick meals later — thaw in the fridge 24 hours before cooking. The coriander dip is best made fresh on the day you serve the chicken.
Here comes the recipe for Keto Moroccan Chicken with Coriander Dip.
Enjoy!
- 8 boneless skinless chicken thighs (about 500g)
- 2 tbsp extra virgin olive oil (EVOO)
- 2 tbsp MCT oil or flaxseed oil
- 1 lemon
- 2 garlic cloves, minced
- 1/2 tsp fine salt
- 1/4 tsp ground cumin
- 1 tsp paprika
- 1/4 tsp chilli powder
- Freshly ground black pepper, to taste
- 1/4 tsp coriander powder
- 3 tbsp chopped fresh coriander (cilantro)
- 1.5 tbsp chopped fresh parsley
- 100g crème fraîche
- Combine the dry spices — ground cumin, salt, paprika, chilli powder, black pepper and coriander powder — in a large sealable bag and shake to mix.
- Add the chicken, 2 tbsp chopped coriander, 1 tbsp chopped parsley, minced garlic, grated lemon zest and the juice of half the lemon, plus the EVOO.
- Massage the chicken in the bag so each piece is well coated, remove excess air and seal the bag.
- In a small bowl, mix the crème fraîche with the remaining chopped herbs and the juice of the other half lemon; add a pinch of salt, cover and refrigerate.
- Place the chicken and the dip in the refrigerator to marinate overnight.
- Remove the chicken from the fridge and let it sit at room temperature for about 1 hour before cooking.
- Grill the chicken about 5 minutes per side (depending on thickness) until cooked through. Finish with a drizzle of MCT or flaxseed oil, scatter extra coriander leaves on top and serve with the coriander dip.