Description

Moroccan spices are simply beautiful: bold colors, bright flavors, and endless flavor combinations. This Moroccan Chicken dish utilizes several classic Moroccan flavors and unites them in a creamy coconut milk sauce.

Ingredients

Scale

1 medium onion sliced

3 large carrots sliced into 1/2 inch slices

1/2 lemon sliced into rings

8–12 pitted green olives (1/4 cup)

1 12-ounce can fire roasted diced tomatoes (drained)

4 oz coconut milk

8 boneless skinless chicken thighs

1 teaspoon ground cumin

1/2 teaspoon turmeric

1/2 teaspoon coriander

1/2 teaspoon ground ginger (or 1″ fresh grated ginger)

scant 1/8 teaspoon ground allspice

1/2 teaspoon salt

Pepper to taste

1 Tablespoon olive oil

Cilantro or 1/4 cup slivered almonds for garnish

Cook Mode Prevent your screen from going dark

Instructions

1. Heat olive oil in a heavy Dutch oven on medium heat.

2. Sauté onions and carrots for 4-5 minutes until they start to carmelize (brown).

3. Sprinkle in spices and toast for 1 minute.

4. Add chicken, drained tomatoes, coconut milk, olives and lemon slices.

5. Cover and bring to a simmer. Simmer for 25 minutes or until chicken is fork tender.

6. Garnish with cilantro and slivered almonds (optional).

6. Serve with basmati rice and steamed peas or green beans and enjoy!