Moroccan Chicken

Serves 4-6

The diced preserved lemons make this delicious dish taste really authentic! You can add this spice mix to any vegetables; cauliflower is particularly great. To do so, simply coat with palm or coconut oil, toss with spices, and roast for 50 minutes at 350° F.

Ingredients

3-4 carrots, cut into sticks
2 onions, sliced in rings
3 tablespoons palm oil (I like it best with palm oil, but feel free to use a healthy fat of your choice), divided
3 cloves garlic chopped
1-2 inches fresh ginger root, peeled and chopped
1 teaspoon sea salt
1½ teaspoons paprika
1 teaspoon turmeric
2 teaspoons cumin
1 teaspoon coriander
Fresh cracked pepper
1-2 pounds skin-on chicken parts: breasts, thighs and/or legs
1 cup chicken broth or stock
¼ cup raisins
¼ cup pine nuts, lightly toasted
½ bunch fresh cilantro or parsley, chopped
Preserved lemon, diced (optional)

Directions

Preheat the oven to 350° F. In a large ovenproof skillet over medium heat, sauté the carrots and onions in half the palm oil for 10 minutes. Add the garlic and ginger; sauté for another 5 to 10 minutes. While the carrots and onions are sautéing, mix your spices in a little bowl. Coat the chicken in spices. Heat the second half of the palm oil in another pan and add the chicken, skin-side down. Let it cook for 3 to 4 minutes, flip, and cook for an additional 3 to 4 minutes. Place the chicken on top of the carrots and onions, add the chicken stock, then put the skillet in the oven for 15 to 20 minutes. Slice the chicken and garnish with raisins, pine nuts, herbs, and chopped preserved lemon; season with additional salt and pepper, if needed.

These recipes are from The Heal Your Gut Cookbook: Nutrient-Dense Recipes for Intestinal Health Using the GAPS Diet (Chelsea Green Publishing, 2014), and are used with permission of the publisher. For more information, visit www.chelseagreen.com.

Check out other recipes from Hilary Boynton and Mary G. Brackett:

Preserved Lemons

Cauliflower “Couscous”

Coconut Butter Bread