SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 272.3
  • Total Fat: 7.5 g
  • Cholesterol: 93.5 mg
  • Sodium: 571.2 mg
  • Total Carbs: 25.1 g
  • Dietary Fiber: 7.8 g
  • Protein: 26.2 g

View full nutritional breakdown of Low Carb Moroccan Chicken Casserole calories by ingredient
Report Inappropriate Recipe

Low Carb Moroccan Chicken Casserole

Submitted by: KASH22
Low Carb Moroccan Chicken Casserole

Introduction

From MarksDailyApple.com by Mark Sisson, author of The Primal Blueprint From MarksDailyApple.com by Mark Sisson, author of The Primal Blueprint
Number of Servings: 4

Ingredients

    1 head cauliflower
    2-3 pounds of chicken
    2 tablespoons butter
    1 onion, finely chopped
    2 tablespoons ginger root, finely chopped or grated
    2 garlic cloves, finely chopped
    3 carrots, peeled and sliced
    2 teaspoons cumin
    1 teaspoon paprika
    1 teaspoon coriander
    1/2 teaspoon turmeric
    1/2 teaspoon cinnamon
    1/4 tsp cayenne (optional the other spices will already add a bit of spiciness to the dish, so only add the cayenne if you want a really spicy dish)
    1 red pepper, cut into thin strips
    28-ounce can of diced tomatoes (do not drain)
    1/2 cup minced parsley or cilantro
    2 tsp salt
    1 lemon

Directions

Directions:

Preheat oven to 375.

The base of the casserole is cauliflower grated into a rice-like texture. Chop the head of cauliflower into small pieces. Push the pieces through a food processor using the grating blade. Spread the grated cauliflower out in a 913 rectangular baking pan.

Salt and pepper the chicken. Melt 1 tablespoon of butter in a deep pan over high heat. Add the chicken, browning well, about 3-5 minutes a side.

Remove the chicken from the hot pan and set aside. Turn heat down to medium and add onion, ginger, garlic and carrots. Cook until the onions are soft. Add remaining tablespoon of butter and all spices. Stir well.

Add red pepper, the can of tomatoes, minced parsley or cilantro and salt. Return the chicken to the pot and simmer for 3-5 minutes.

Pour the chicken mixture over the cauliflower and mix really well, so the cauliflower is completely covered by the sauce. Slice a lemon into thin slices and lay on top of the casserole. Cover the pan with tin foil and bake for 35 minutes. Remove the tinfoil and cook for 25 minutes more.

Garnish with more fresh parsley or cilantro before serving.



Number of Servings: 4

Recipe submitted by SparkPeople user KASH22.






Great Stories from around the Web


Rate This Recipe



Member Ratings For This Recipe

  • This recipe looks great, but at 25g of carbs per serving, it's not low carb. Will rate after I try it & maybe fiddle with stuff to make it low carb ;)
    - 3/9/14

    Was this review helpful?   yes  No