A delicious and popular midweek family dinner. Serve it with quinoa or rice.
Top 8 Free | Gluten Free | Egg Free | Peanut Free | Tree Nut free | Soy Free | Corn Free
I do hope you love my version of Moroccan Chicken. An easy meal to put together for the family.
You’ll notice I haven’t used a ready made Moroccan seasoning as I’m reluctant to use any ready made spice and seasoning mixes. Having suffered with eczema and asthma my entire life I have done a lot of research into anything I put in and on my body. Quite often these ready made spice mixes contain hidden additives, fillers or preservatives such as MSG which can contribute to eczema or asthma symptoms. So I like to make my own spice blends.
I have included a Vegetarian and Vegan version below for those of you who prefer. Hope you love the recipe. Be sure to leave me comment below
Ingredients
- 1/4 cup Coconut Oil
- 300 grams Chicken breast skinless, boneless, diced into chunks
- 2 Onions diced
- 1 tspn Tumeric
- 1/2 tspn Cinnamon
- 1/2 tspn Cardamon
- 1/4 tspn Cayenne pepper
- 1/2 tspn Sea Salt
- 3 Tomatoes finely chopped and diced
- 1/2 cup Parsley finely chopped
- 2 Tblspns Honey
- 1/3 cup Raisins
Instructions
- Heat coconut oil over medium heat in a large pot or saucepan.
- Add chicken, onion, tumeric, cinnamon, cardamon, cayenne and salt. Cook for 15 minutes, stirring occasionally.
- Stir in tomatoes, half the parsley, honey and raisins.
- Cover and cook for another 15 minutes, until chicken is cooked through and sauce is thick.
- Uncover and serve immediately. Garnish with remaining parsley.
- Serve with quinoa (grain free) or rice and steamed green veggies.