Moroccan Chicken

Adapted from: Popular Paleo

Yield – 4 servings

Preparation Time – 20 minutes

Cooking Time – 35 minutes

Ingredients

• 1 Tbsp olive oil
• 3 large boneless skinless chicken breasts, or 2 lb. chicken thighs, drumsticks, split-breasts
• Salt and pepper
• 1 small white onion, chopped
• 3 large garlic cloves, crushed
• 28 oz. can crushed tomatoes
• 1 Tbsp honey
• 1/2 tsp cinnamon
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 cup sugar-free raisins or currants
• Chopped cilantro, as garnish
• Fresh veggies, as side dish (we had sweet potatoes & broccoli)

Directions

• Add the olive oil to a Dutch oven or hefty stockpot. Brown the chicken pieces for a few minutes on each side. Sprinkle a little salt and pepper on all sides. Transfer to a plate nearby.
• To the same pot, saute the onions and garlic for 3-4 minutes (deglaze the pan with 1/2 cup of water or sugar-free chicken or vegetable broth, if necessary), then stir in the crushed tomatoes. Drizzle the honey into the sauce, stirring while you drizzle it. Then stir in the cinnamon, ground cumin and salt. Stir in the raisins.
• Add the chicken pieces back into the sauce and turn heat to low. Simmer for 15-20 minutes, or until chicken is cooked through.
• Prepare veggies.
• Serve Paleo Moroccan Chicken with cilantro garnish and veggie side dishes.