Moroccan Chicken Stew

MAKES: 8 servings
COOKING TIME: 6 hours + marinating
Since it’s naturally low-carb, harissa paste is a great way to add spicy, smoky flavor to almost any dish—like this stew, which is a close cousin of traditional Moroccan tagine. When you make it in a slow cooker, you’ll end up with perfectly tender, flavorful chicken every single time.

2.7 pounds (1.2 kg) boneless and skinless chicken thighs, cut into 11/2-inch (4-cm) chunks
1/2 cup (120 g/4.2 oz) mild Harissa Paste
2 tablespoons (30 g/1.1 oz) ghee or other healthy cooking fat
1 small (70 g/2.5 oz) yellow onion, chopped
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cumin
1/2 teaspoon black pepper
1 teaspoon fine sea salt, or to taste
11/2 cups (320 ml) chicken stock or bone broth
1 cup (240 g/8.5 oz) canned chopped tomatoes
3 tablespoons (45 ml) fresh lemon juice
1/2 cup (50 g/1.8 oz) pitted green olives, sliced
1 medium (250 g/8.8 oz) eggplant, cut into 1-inch (2.5-cm) pieces
2 cups (235 g/8.3 oz) diced pumpkin, cut into 1-inch (2.5-cm) pieces
Suggested sides: cauli-rice (shown here) or shirataki rice (shown here)
Optional toppings: 1/2 cup (45 g/1.6 oz) toasted flaked almonds, 1 cup (230 g/8.1 oz) full-fat sour cream, and fresh cilantro


Place the chicken chunks in a bowl and cover in the harissa paste. Cover and let it marinate for 30 minutes, or up to 2 hours in the fridge.
Preheat the slow cooker. Grease a large heavy-based saucepan or Dutch oven with the ghee. Add the onion and cook over medium-high heat for 5 to 8 minutes, until lightly browned. Add the marinated chicken, cinnamon, ginger, cumin, black pepper, and salt. Cook for 2 to 3 minutes, stirring frequently. Add the chicken stock and heat through. Transfer to the slow cooker and add the tomatoes, lemon juice, olives, eggplant, and pumpkin.
Cover with a lid, and cook on low for 6 hours or on high for 3 hours. When done, taste and season if needed. Serve with steamed cauli-rice or shirataki rice. Optionally, top with toasted flaked almonds, sour cream, and cilantro. To store, let it cool, and refrigerate for up to 4 days or freeze for up to 3 months.
Total carbs: 9.6 g / Fiber: 3.1 g / Net carbs: 6.5 g / Protein: 23.7 g / Fat: 50.9 g / Energy: 589 kcal
Macronutrient ratio: Calories from carbs (4%), protein (16%), fat (80%)