If you’re looking for a delicious and healthy dish, look no further than Moroccan Shredded Chicken. This dish is easy to make and full of flavor. Plus, it’s low in carbs and calories, making it the perfect meal for anyone on a diet.
Hearty flavors come together in this easy to make chicken dish. This Moroccan Chicken is packed with flavor and is perfect for a winter meal. It’s made with chicken, vegetables, lemon, and spices, all simmered in a rich broth until it’s ready to eat.
Serve this chicken over couscous or rice for a complete meal that will leave you feeling satisfied and happy. Plus, it’s easy to make. Just dump everything into the saucepan and let it do its thing.
Moroccan shredded chicken ingredients
I have always enjoyed experimenting with foods and spices from different cultures; and this Moroccan chicken-inspired recipe is one of them. Here’s a list of ingredients you need:
- Olive oil to cook the chicken
- Chicken breasts. You can also use chicken thigh
- Onion, carrots, celery
- Minced garlic
- Chicken broth for the juice
- Diced tomatoes, lemon juice, sliced lemon, kalamata olives
- Coriander leaves, ground cumin, ground turmeric, ground cinnamon
- Salt and pepper to taste
- Fresh parsley
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Instructions for making Moroccan shredded chicken
- Season chicken with salt and pepper.
- In a large skillet or cast iron pan over medium-high heat, add 1 tbsp olive oil. Once the oil is hot, add the chicken and cook on each side for 3 to 5 minutes or until the chicken is golden brown. Remove it from the skillet and reserve.
- In the same skillet, add the rest of the olive oil, the onion, carrot and celery, and garlic. Cook for 5 minutes until the vegetables are softened.
- Reduce heat and add the broth, diced tomatoes, lemon juice, olives, and spices, and mix well.
- Add the chicken and place the lemon on top. Simmer for 20 minutes. Remove the chicken from the skillet and shred it.
- Place the shredded chicken back in the skillet and give a stir to combine everything.
- Serve hot, garnish with fresh parsley.
What to serve with Moroccan shredded chicken
This Moroccan Chicken recipe is delicious when served over couscous, rice, or quinoa. It’s also great on its own if you’re looking for a low-carb meal option.
If you want to add some more vegetables to this dish, feel free to stir in some chopped spinach or kale when you add the shredded chicken back into the skillet. You could also pair this dish with the following sides:
- Salad, such as quinoa chickpea salad or grilled halloumi salad
- Roasted vegetables, like garlic parmesan roasted broccoli
- Garlic bread
- Fruit salad. Have you tried Indonesian fruit salad?
No matter how you choose to enjoy this Moroccan Shredded Chicken, it’s sure to become a new favorite in your house.
Substitute for shredded chicken
You can use bone-in chicken, meatballs, or firm tofu if you want to make it a vegetarian option.
Expert Tips
- You can keep the Moroccan shredded chicken in the fridge for up to 4 days. You can also freeze it for three months.
- An easy way to shred chicken is to use two forks. Hold a fork in each hand and use it to shred the meat. Depending on your needs, you can cut the chicken into larger or smaller pieces.
- Instead of the individual spices, you can also use kefta spice mix
This Moroccan Shredded Chicken recipe is easy to make and full of flavor. Plus, it’s low in carbs and calories, making it the perfect meal for anyone on a diet. So if you’re looking for a delicious and healthy chicken dish, look no further than this fantastic recipe. Enjoy!
Moroccan Shredded Chicken
Ingredients
- 2 tbsp olive oil
- 4 chicken breasts
- 1 large onion diced
- 4 carrots peeled, diced
- 3 stalk of celery diced
- 3 garlic cloves minced
- 3 cup chicken broth
- 1 can 28 oz diced tomatoes
- 2 tbsp lemon juice
- 1 lemon sliced
- 3/4 cup sliced kalama olive
- 1 tsp coriander leave
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1/4 tsp ground cinnamon
- Salt and pepper to taste
- ¼ cup chopped fresh parsley
Instructions
- Season chicken with salt and pepper.
- In a large skillet or cast iron pan over medium-high heat add 1 tbsp olive oil Once the oil the hot add the chicken and cook on each side for 3 to 5 minutes or until the chicken is golden brown. Remove for the skillet and reserve.
- In the same skillet add the rest of the olive oil, the onion, carrot and celery, and garlic. Cook for 5 minutes until the vegetables are softened.
- Reduce heat and add the broth, diced tomatoes lemon juice, olives, and spices, mix well.
- Add the chicken and place the lemon on top, simmer for 20 minutes.
- Remove the chicken from the skillet and shred it.
- Place the shredded chicken back in the skillet and give a stir to combine everything.
- Serve hot, garnish with fresh parsley.
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