Moroccan Chicken Stew
Serve this beautiful moroccan stew with brown or white rice, quinoa, brown rice tortillas, roasted squash or sweet potato. If you want to make it vegetarian just replace the chicken with chickpeas.
1/4 cup Coconut Oil
2 Chicken Breast (skinless, boneless, diced into chunks)
2 Onion (medium, diced)
1 tsp Turmeric
1/2 tsp Cinnamon
1/2 tsp Cardamom
1/4 tsp Cayenne Pepper
1 1/2 tsps Sea Salt
1 tin Chopped Tomatoes or 3 Tomato (large, diced)
1/2 cup Parsley (finely chopped and divided)
2 tbsps Raw Honey
1/3 cup Organic Raisins
Heat coconut oil over medium heat in a large pot or saucepan. Add chicken, onion, turmeric, cinnamon, cardamom, 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.