The local travel club, always eager to explore new cultures and cuisines, decided to embark on a virtual journey to Morocco for their monthly meeting. The star of the evening was Nathan’s Completely Keto Moroccan Chicken, a dish he meticulously prepared to capture the essence of Moroccan flavors, promising a culinary adventure right from their hometown.
Nathan served the spiced chicken with a side of cauliflower couscous, garnished with mint and lemon, to stay true to the keto theme while paying homage to traditional Moroccan sides. The aroma of spices filled the room, transporting the club members to the bustling markets of Marrakech.
As the evening unfolded with stories of past travels and dreams of future adventures, an unexpected twist occurred. The club’s oldest member revealed a long-kept secret: a treasure map leading to a hidden gem in the heart of Morocco, left to him by a mysterious acquaintance met on his travels. The revelation turned the dinner into a planning session for their most exciting adventure yet.
The Completely Keto Moroccan Chicken wasn’t just a meal; it became the prelude to an unexpected journey, sparking the wanderlust and imagination of everyone present, proving that the spirit of adventure can be ignited even in the most unlikely settings.
Ingredients
- 1/4 cup dry white wine
- 1 Tbsp zevia orange soda
- 2 tsp Nature's Hollow Sugar Free Honey Substitute
- cumin
- Pink Himalayan Salt
- 1/2 cup keto italian dressing
- 1/3 cup Completely Keto Lemon Preserve
- black pepper
- chicken quartered
- rosemary
- onion powder
- paprika
Instructions
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Mix all the ingredients except the chicken and put into a bag. Put chicken into the bag and rub around to make sure chicken is fully enveloped by the sauce. Let marinate for at least 4 hours, overnight for best results.
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Preheat oven to 375 degrees.
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Put chicken bottom up in a roasting pan with about half the marinade. Roast for 45 minutes.
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Flip chicken and add the rest of marinade on top. Roast for another 40-45 minutes.
Recipe Notes
