Tuesday, January 18, 2011

Moroccan Chicken

This Moroccan stew is full of flavors and feels light yet fills you up. The long list of ingredients may put you off, but it's worth searching through your cupboard or picking up a few extra spices to make this dish.  Luckily, we had all of the spices on hand!  Ernie said this was the best thing we've made to date.

2 tablespoons olive oil
1 onion, finely diced
3 garlic cloves, finely diced
1 tablespoon grated ginger
1/2 teaspoon turmeric
1/2 teaspoon cinnamon
1 1/2 teaspoons paprika
1/2 teaspoon coriander
1/2 teaspoon cumin
1/4 teaspoon cayenne
1 lb boneless skinless chicken breast
1 14.5-ounce can diced tomatoes in juice
1/2 cup finely chopped cilantro
1/4 cup finely chopped fresh mint
1 lemon thinly sliced
1 lemon juiced
2 cups water

Combine spices in a small bowl and mix, set aside
Pound chicken breasts flat with meat tenderizing tool. Cut into 1" cubes.
Saute onion, garlic and ginger in oil until soft and slightly browned
Add spices and saute a minute more
Add tomatoes, water, cilantro and sliced lemon. Simmer with a lid for 20 minutes.
Add chicken, simmer with a lid for 10 more minutes until chicken is cooked throughout
Serve over cauliflower rice

Recipe modified from
The Primal Blueprint Cookbook: Primal, Low Carb, Paleo, Grain-Free, Dairy-Free and Gluten-Free
You have to use your own judgement when using this book on the Paleo diet. Many recipes call for butter, chocolate, and other milk products. It also includes legumes like green beans which are not included in the Paleo list of acceptable foods.

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