Moroccan CHicken
Serves 4
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  1. 3-4 carrots cut into sticks
  2. 2 onions sliced in rings
  3. 3 tablespoons of Palm Oil (you can use any other oil but palm is excellent, I prefer the Red Palm Oil)
  4. 3 cloves of garlic chopped
  5. 1-2 inches of fresh gingerroot or Frozen Dorot Ginger (found at whole foods or Wegman's)
  6. 1 teaspoon of sea salt
  7. 1 1/2 teaspoons of paprika
  8. 1 teaspoon of turmeric
  9. 2 teaspoons of cumin
  10. 1 teaspoon of coriander (if you can't find this, try any Indian Market)
  11. fresh cracked pepper
  12. 1-2 pounds chicken (any parts with or without skin, boned or not)
  13. 1 cup chicken broth or stock
  14. 1/4 cup raisins or craisins
  15. 1/4 cup pine nuts lightly toasted
  16. 1/2 bunch fresh cilantro or parsley chopped
  17. fresh squeezed lemon juice to taste
  1. Preheat oven to 350°F. In a large overproof skillet over medium heat, sauté the carrots and onions in half the palm oil for 10 minutes. Add the garlic and ginger; sauté for another 5-10 minutes. While the carrots and onion are sautéing, mix your spices in a little bowl. Coat the chicken in the spices. Heat the second half of the palm oil in another pan and add the chicken, skin side down. Let it cook for 3-4 minutes then flip. and cook for 3-4 more minutes. Place the chicken on top of the carrots and onions, add the chicken broth, then put the whole skillet in the oven for 15-20 minutes. garnish with pine nuts, herbs and lemon juice. Add salt and pepper if needed.
  1. You can use any vegetables if you are not a fan of carrots. This recipe works well with everything!
Adapted from The Heal Your Gut Cookbook
Adapted from The Heal Your Gut Cookbook
CHHC LLC | Nancy Tilelli

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