Updated: Aug 7
Moroccan Chicken Recipe
1 TBS Ghee or Avocado Oil
1 TBS Fresh Ginger (finely chopped)
1 tsp Turmeric Powder
1 tsp Cinnamon
2 tsp Smoked Paprika
1/2 tsp Coriander
1/2 tsp Cumin
1 tsp Sea Salt or Pink Salt
2 cups Tomatoes, skin peeled and diced
2 cups Chicken Stock
1 Lemon sliced, rind on
1/2 cup Chopped Cilantro
6 Boneless Skinless Chicken Thighs or a small to medium size whole chicken (broken apart into big pieces)
10 Pitted Green Olives
1/2 lemon juice
1 cup cut carrots (optional)
1 cup cut potatoes (optional)
Heat a large sauté pan or pot on medium heat.
Add ghee or oil. Sauté ginger and diced tomatoes until the liquid of the tomatoes reduces.
Add turmeric, cinnamon, paprika, coriander, cumin, olives, sea salt, and sauté one more minute.
Add chicken stock, sliced lemons and simmer for 10 minutes.
Add carrots and chicken. Bring it to a boil, then cover and simmer for 20-30 minutes.
Add potatoes. Cover again and simmer for 30 more minutes until everything is cooked through.
Lastly, add cilantro and remove from heat.
Jenny Noland, MS, CNS, CNGS, CKNS, LDN, MBA
Functional Nutritionist in Eugene, Oregon
Board-Certified Nutrition Specialist
Board-Certified Nutritional Genomics Specialist
Board-Certified Ketogenic Nutrition Specialist
Certified Oncology Nutrition Specialist
Personalized Nutrition Therapy for Metabolic Dysfunction and Cancer Care
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