Throw together chicken thighs, cannellini beans and crème fraîche with a few other ingredients for this easy traybake. You can easily double it up and freeze the leftovers Pot-roast Bombay …
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Easy Moroccan Chicken includes warm spices, bright lemon, and green olives which contribute a nice complex flavor. It’s utterly delicious over spaghetti squash or cauliflower pilaf.
This Easy Moroccan Chicken with Lemons and Olives is 9 net carbs per serving with the cauliflower rice and is a complete meal. Easy Moroccan Chicken includes warm spices, bright lemon, and green olives which contribute to a nice complex flavor.
All you have to do is mix together the moroccan chicken marinade, add the chicken, wait for a few hours, then grill it all up! Ideally, you want the chicken marinating for at least 2 hours to fully soak up the flavors. This is going to produce the tastiest chicken, and it will also be juicer and more tender.
Add the chicken back into the pan and the olives. Cover lightly with a piece of foil and simmer covered for 15 minutes and uncovered for 5 more (or longer if you want the sauce thicker). At the end of cooking, add two tablespoons of extra virgin olive oil (omit if using chicken thighs with skin) and cilantro.