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© 2015 by Be Balanced With Jenny Noland, LLC

 

Moroccan Chicken

July 31, 2018

 

Ingredients:

  • 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)

Directions:

  • 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 and sea salt and sauté one more minute.

  • Add chicken stock, sliced lemons and simmer for 10 minutes.

  • Add carrots and  chicken. Bring it up to boil and then cover, and simmer for 20-30  minutes.

  • Add potatoes. Cover again and simmer 30 more minutes until everything is cooked through.

  • Lastly add cilantro and remove from heat.

  • Enjoy!


 

 

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