Moroccan Chicken

This is not your standard week-night chicken. This dish takes the simple chicken and elevates it to a level you can’t even imagine.

I am not just saying this to hook you in. I promise, that this chicken dish will be like none you’ve done before.

It tastes amazing and the anti-inflammatory and immune boosting benefits from all the spices makes it an essential winter staple.

The 4 Most Toxic Foods To Avoid During Cancer Recovery

This FREE Guide will help you take the First Step in helping your body heal!
By knowing what foods will feed your cancer vs. slow it down, you and your family can begin to take control again.


Where should I send your FREE Guide?

Not only is this a family favorite but it never disappoints when I make it for guests. The evening always ends with at least one person asking for the recipe.

The best part though is it’s not a hard dish. It takes some time to cook but once it’s put together and cooking, you can kick back with a good book and glass of wine (or cup of tea, your choice).

Moroccan Chicken

Serves 6

Ingredients

  • 6 boneless, skinless chicken thighs (it does work with bone-in thighs too)
  • 1 large Meyer lemon, cut into 8 wedges
  • 4 large red potatoes
  • 1 large yellow onion, cut into 1″ cubes
  • 8 Medjool dates, pitted and halved (or 12 smaller dates)
  • 12-16 green olives (depending on the size of the olives)
  • 1 cup fresh parsley, coarsely chopped
  • 1 cup chicken broth or bone broth
  • 3 Tbsp olive oil
  • 4 cloves garlic, minced
  • 2 tsp ground cumin
  • 1 1/2 tsp ground ginger
  • 1 1/2 tsp sea salt
  • 1 tsp ground turmeric
  • 1 tsp paprika
  • 1/2 tsp cinnamon
  • 1/2 tsp ground black pepper

Directions

Step 1: Mix the spices together with 2 Tbsp olive oil and the minced garlic. Add the chicken and coat it with the mixture. Let sit for ~15 minutes.

Step 2: While the chicken is “resting”, go ahead and prepare all the remaining ingredients, except the broth, and combine in a large bowl.

Step 3: In a medium dutch oven or tagine heat 1 Tbsp olive oil over medium heat. Brown the chicken on both sides, scraping all of the spice mixture into the pot.

Step 4: Add everything else, including the broth.

Step 5: Turn the heat down to a simmer, cover, and let it cook for ~3 hours.

Enjoy with a green salad and a side-dish of sauteed cauliflower sprinkled with curry. That’s how we like it but of course feel free to combine with whatever sides sound good to you.

The 4 Most Toxic Foods To Avoid During Cancer Recovery

This FREE Guide will help you take the First Step in helping your body heal!
By knowing what foods will feed your cancer vs. slow it down, you and your family can begin to take control again.


Where should I send your FREE Guide?