Moroccan Chicken Stew
Moroccan food is known for its beautiful warming flavors that include cinnamon, coriander, turmeric and cumin. This vibrant stew is complemented by medjool dates, chicken and baby carrots making it perfect for a healthy paleo friendly dinner.
Moroccan Spice Blend
You’ll Also Need
Salt and pepper
Medium pot (4 quart)
Wash and dry produce. Keep ingredients separate.
Trim ends of onion; peel, cut in half with the grain and thinly slice. Slice Medjool dates into small pieces. Pick Italian parsley leaves from stems; discard stems. Shred chicken breast.
Heat a medium pot to medium-high heat. Add 1 tablespoon oil. When oil starts to shimmer, add sliced onions and cook until softened, about 5 minutes.
Add Moroccan Spice Blend to onions and continue to cook for another minute. Add tomato sauce and 1 ½ cups water. Bring to a boil.
Add shredded chicken, Medjool dates and carrots; cook for 8-10 minutes until carrots are tender when pierced with a fork. Taste and season with salt and pepper as desired.
To serve, divide between two bowls; garnish with Italian parsley.