By Nadia Al-Samarrie
If you have not been to Morocco, I recommend putting it on your bucket list. Years ago, I took a boat over from Spain to Ceuta to the tip of Morocco. It is a beach town that attracts Europeans from the North that want to bask in the sun during the cold season. The Mediterranean seashore was beautiful.
More recently, my daughter and I took a trip to Marrakesh, and it was a completely different experience. I was taken by how the Eastern Muslim community blended so well with the French Christian community. Culturally, I found it to be the perfect blend between Eastern and Western culture.
My daughter and I driving through the Atlas Mountains to meet up with a Berber tribe in the Sahara Desert who are taking us on a camel overnight backpacking trip.
The food and spices were exciting to my palate. Even our camping camel ride through the desert with the Berbers introduced us to an ancient tribal culture the has influenced Moroccan cuisine for centuries.
We are all accustomed to using bay leaves, bell peppers, black pepper, cinnamon, cumin, coriander, ginger, paprika, turmeric, nutmeg, fennel, anise, and salt. What makes Moroccan cuisine so unique is how they combine these spices.
I borrowed a page from their history and came up with a Keto recipe that I love. I should warn you the spices I purchased have some heat to them. Enjoy a cool cold drink with the Keto Spicy Moroccan Lemon Chicken Bowl. It will make your blood sugar happy.
** Vegan version- just leave out the chicken from the recipe.
1 Tablespoon of coconut oil
1 Medium raw red onion
3 Medium raw cloves of garlic
1 Large Chicken breast
5 cups of cauliflower rice
½ Cup of unsweetened coconut milk
2 Fresh raw lemons
I .5 tablespoon of Moroccan spices
1 Tablespoon of sea salt
Place coconut oil in a large frying pan.
Cut red onion and garlic and place in a frying pan. Let cook until they are caramelized.
cut thin slices of the chicken breast and sauté’ for a few minutes with onion and garlic
add the cauliflower rice and sauté’ all ingredients for another few minutes
Add unsweetened coconut milk and mix
Add 1 Tablespoon of sea salt
Add 1.5 Tablespoons of Moroccan spices
Squeeze juice from fresh lemons and add to the mix
Stir all the ingredients for another minute, then serve
Sprinkle Moroccan spices
Add mint as a garnish
Serve with something cool to drink.
Serving Size 4
7.9 net carbs per cookies
172 Calorie, Total Fat 11.4g, Saturated Fat 9.3g, Cholesterol 18mg, Sodium 21755mg, Total Carbohydrates 11.4g, Fiber 3.54g, Total Sugar 4.2g, Protein 8.5g