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Air Fryer Moroccan-Spiced Chicken with Roasted Cauliflower

Air Fryer Moroccan-Spiced Chicken with Roasted Cauliflower

Dinner
Prep Time
15min
Cook Time
30min
Servings
4
Calories
375
Chef's Note

For even more flavor, you can marinate the chicken for up to 4 hours in the refrigerator. If you prefer a bit more moisture in the dish, serve with a small bowl of lemon-infused olive oil for dipping.

Tags
dinner
chicken
low-carb
gluten-free
dairy-free
air fryer
Moroccan
cauliflower
healthy
keto-friendly
Ingredients

  • 1.5 pounds boneless, skinless chicken thighs

  • 1 large head cauliflower

  • 3 tablespoons olive oil

  • 1 whole lemon

  • 4 cloves garlic cloves

  • 2 teaspoons ground cumin

  • 1 teaspoon ground coriander

  • 1 teaspoon paprika

  • 1/2 teaspoon ground turmeric

  • 1/4 teaspoon ground cinnamon

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1/4 cup fresh parsley

  • 2 tablespoons fresh mint leaves

Instructions
  • 1

    In a large bowl, combine 2 tablespoons olive oil, juice of half a lemon, 3 minced garlic cloves, 1.5 teaspoons ground cumin, 1 teaspoon ground coriander, 1 teaspoon paprika, 1/2 teaspoon turmeric, 1/4 teaspoon cinnamon, 3/4 teaspoon salt, and 1/4 teaspoon black pepper.

  • 2

    Add the chicken thighs to the marinade, coating them thoroughly. Let marinate for at least 10 minutes while preparing the cauliflower.

  • 3

    Cut the cauliflower head into florets and place in another bowl. Toss with 1 tablespoon olive oil, 1 minced garlic clove, 1/2 teaspoon cumin, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.

  • 4

    Preheat your air fryer to 380°F (193°C) for 3 minutes.

  • 5

    Place the marinated chicken thighs in the air fryer basket in a single layer, leaving space between pieces. Cook for 12 minutes.

  • 6

    Flip the chicken and add the seasoned cauliflower florets around the chicken. Cook for another 12-15 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the cauliflower is tender and golden brown.

  • 7

    While the food is cooking, chop the fresh parsley and mint leaves.

  • 8

    Once cooked, transfer the chicken and cauliflower to a serving platter. Squeeze the remaining half lemon over everything.

  • 9

    Garnish with the chopped parsley and mint leaves before serving.

Nutrition Information (per serving)
375
Calories
32g
Protein
10g
Carbs
22g
Fat
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