A flavorful keto chicken dish inspired by Moroccan spices, enriched with artichoke hearts and green olives. This one‑pot recipe creates a smooth, spiced sauce that warms the kitchen and is perfect for a simple weeknight meal or make‑ahead dinner.
I was lucky to visit Morocco while living in the Middle East. The food, the people and the generosity I experienced left a lasting impression. Wandering the souks and inhaling the scent of spices inspired this dish and brings back fond memories each time I prepare it.
When the Chief Taster finished this meal, he admitted to licking the plate to enjoy the last drops of sauce — high praise indeed. The aroma of the spices as they cook is intoxicating and fills the kitchen with comforting warmth.
This recipe is easy to prepare and cooked in a single pot. It can also be made ahead and reheated for a later meal; the flavours often develop even more after a few hours. For those who prefer an electric pressure cooker, the method would adapt well to an Instant Pot.
If you enjoy bold, spiced chicken dishes, you might also like chicken paprikash or other low‑carb chicken recipes.
MORE LOW CARB CHICKEN RECIPES TO TRY
Marry Me Chicken
Keto Chicken Tacos with Avocado
Chicken Rollatini
Keto Chicken Piccata
Keto Moroccan Chicken
Angela Coleby
Pin Recipe
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Ingredients
- 4 chicken breasts (boneless, skinless)
- 1 medium onion, peeled and diced
- 3 cloves garlic, minced
- 8 artichoke heart pieces (tinned or jarred)
- ½ cup green olives, pitted
- 1 teaspoon turmeric
- ½ teaspoon cumin
- ½ teaspoon ground coriander
- ¼ teaspoon red chilli flakes
- ¼ teaspoon cinnamon
- 1 bay leaf
- 1 lemon, juice and zest
- 2 cups chicken stock
- 1 teaspoon salt
- 3 tablespoons olive oil
To Garnish
- 2 tablespoons fresh mint, chopped
Instructions
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Heat the olive oil in a large saucepan over medium heat. Add the chicken and brown for about 3 minutes per side until lightly golden. Remove the chicken and set aside.
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Add the diced onion to the pan and sauté for about 5 minutes until softened. Stir in the garlic and cook for one more minute.
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Sprinkle in turmeric, cumin, coriander, chilli flakes, cinnamon and the bay leaf. Cook, stirring constantly, for about 1 minute to bloom the spices.
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Pour about ¼ cup of the chicken stock into the spices, add the salt and stir to form a thin paste. Cook for 3 minutes to deepen the flavours.
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Return the chicken to the pan and add the artichoke pieces, olives, remaining stock, lemon zest and lemon juice. Stir gently to combine.
Cover and simmer over low heat for 15 minutes, or until the chicken is cooked through and the sauce has slightly reduced.
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Remove and discard the bay leaf. Serve the chicken scattered with chopped fresh mint.
Notes
Nutrition
The nutrition information is an estimate provided by an online nutrition calculator.