Moroccan Chicken Stew
A super easy version of a classic Moroccan favourite for a healthy midweek supper.
Ingredients
- 1/4 cup coconut oil
- 280 g skinless chicken breast (cubed)
- 2 onions (diced)
- 1 tsp turmeric
- 1/2 tsp cardamon
- 1/2 tsp cinnamon
- 1/4 tsp cayenne pepper
- 1.5 tsp salt
- 3 large tomatoes (diced)
- 1/2 cup parsley (chopped)
- 2 tbsp raw honey
Instructions
- 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 and honey. Cover and cook for another 15 minutes, until chicken is cooked through and sauce is thick.
- Uncover and serve immediately. Garnish with remaining parsley. Enjoy!
Notes
This is a firm fav in my house – warm Moroccan spices with tangy tomato and chicken. It’s an easy midweek supper that is nutritious and filling.
Serve with greens, quinoa or brown rice.