Braised Moroccan Chicken Thighs
"Couscous" with Almonds and Zucchini
Ingredients
- 1¼ lb bone-in, skinless chicken thighs
- 1 tsp minced garlic
- ½ tsp ground cumin
- ½ tsp ground turmeric
- ½ tsp ground ginger
- ½ cup coarsely chopped pitted dates
- ¾ cup chicken broth
Instructions
- Sprinkle chicken lightly with salt and pepper; place in a 4-quart slow cooker. Add garlic, cumin, turmeric, ginger, dates, and broth.
- Cover and cook on LOW 5 hours or until chicken is done.
- Divide chicken into 3 portions. Serve 2 portions. Refrigerate remaining portion up to 3 days.
Side Dish Ingredients
- 1 (16-oz) pkg cauliflower crumbles (such as Green Giant)
- 1 clove garlic, pressed
- 2 Tbsp olive oil, divided
- 1 small zucchini, coarsely chopped
- 2 Tbsp sliced almonds, coarsely chopped
Side Dish Instructions
- Preheat oven to 400°F. Combine cauliflower, garlic, and 1 Tbsp oil on a rimmed baking sheet. Bake 20 minutes or until browned, stirring once.
- Meanwhile, sauté zucchini and nuts in 1 Tbsp hot oil in a nonstick skillet over high heat 5 to 6 minutes or until zucchini is tender. Stir into cauliflower.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 2 | |
| Calories |
268
|
95
|
363
|
Low Carb Meal Plan
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