About This Recipe
Juicy chicken thighs simmered in a velvety harissa cream sauce and served over glossy zucchini “butter” noodles. It’s comfort food the keto way: rich, satisfying, and ready in about 30 minutes.
Ingredients
- 1.5 lb boneless, skinless chicken thighs
- 1 tbsp ghee or olive oil
- 2 garlic cloves, minced
- 2 tbsp harissa paste (mild or hot to taste)
- 3/4 cup heavy cream
- 1 tbsp fresh lemon juice, plus zest for serving
- 2 tbsp butter or ghee (for the noodles)
- 3 medium zucchini (1 finely grated, 2 spiralized)
- Salt, black pepper, and a pinch of paprika
- Chopped parsley or mint, for garnish
Instructions
- Pat the chicken thighs dry and season with salt, pepper, and a pinch of paprika.
- Heat ghee in a large skillet over medium-high. Sear chicken 4–5 minutes per side until deep golden and cooked through (165°F). Transfer to a plate.
- Lower heat to medium. Add garlic; sauté 30 seconds until fragrant. Stir in harissa paste and cook 30–60 seconds to bloom.
- Pour in heavy cream and lemon juice, scraping up any browned bits. Simmer 2–3 minutes until slightly thickened. Return chicken and juices; turn to coat and keep warm on low.
- Make the zucchini butter noodles: In a second pan, melt butter over medium. Add the finely grated zucchini and cook 3–4 minutes, stirring, until jammy and most moisture cooks off.
- Add spiralized zucchini to the pan. Toss 1–2 minutes just to warm and gloss (avoid overcooking). Season with salt and pepper.
- Plate the zucchini noodles, top with chicken, and spoon over harissa cream. Finish with lemon zest and herbs. Taste and adjust salt or lemon as needed.
Keto Focus
Swapping pasta for zucchini “butter” noodles slashes carbs while the harissa cream and butter add satisfying fats. No flour or starch thickeners—just naturally low-carb ingredients with moderate protein from chicken thighs.
Nutrition Facts (per serving)
- Calories: 640
- Protein: 31g
- Fat: 53g
- Carbs: 8g
- Fiber: 2g
- Net Carbs: 6g
Nutrition is estimated per serving.
Tips & Variations
- Heat level: Use mild harissa for gentle warmth or hot for a kick. Start with 1 tbsp and add to taste.
- Dairy-free option: Swap heavy cream for full-fat coconut cream and use ghee or olive oil.
- Extra veg: Stir in baby spinach or sautéed mushrooms with the sauce.
- No soggy zoodles: Cook the grated zucchini first to drive off moisture, then quickly gloss the spirals.
- Make ahead: Sauce and chicken reheat well; toss fresh zucchini noodles right before serving.
- Serve with: Cauliflower mash or a crisp cucumber salad for balance.