Sometimes, I look at a recipe and think to myself, "This would be perfect, if only..." This thought pattern is usually my cue to head into the kitchen and start experimenting.
That's exactly how this Paleo Moroccan Chicken recipe came to be. I had a yen for Moroccan food, saw what looked like a very interesting recipe with an intriguing flavour profile, and then put on my apron and started playing with a few alterations that would help the dish to delight my taste buds, while better suiting my nutritional requirements.
Adapted from Genius Kitchen
4 Tbsp avocado oil
2 lbs chicken thighs (skin on, organic preferred)
1 medium onion, chopped
salt and pepper (to taste)
2 cloves garlic, minced (or to taste)
1/2 Tbsp cumin
1/2 Tbsp turmeric
1/2 tsp paprika
1/4 tsp cinnamon
1 tsp lemon zest, grated (from approx. 2 lemons, or to taste)
1/2 Tbsp tapioca flour
1 1/2 cups chicken broth
1 Tbsp honey (or to taste)
1/4 cup raisins (organic preferred)
2 dried figs, chopped
1 large cauliflower, chopped
Cilantro, fresh (garnish, optional)
In a large heavy saucepan or pot, heat avocado oil over medium heat.
Season the chicken with a little sea salt and pepper. When well browned on both sides, transfer to a plate.
Add onions and garlic to the oiled saucepan. Saute for approximately 5 minutes, stirring occasionally, before adding in cumin, turmeric, paprika, and cinnamon.
Add in broth, honey, lemon zest, and tapioca flour, stirring well to combine.
Return the browned chicken to the saucepan. Allow to simmer, covered, for approximately 15 minutes.
While the chicken is cooking, steam cauliflower florets until they are fork tender. This should take between 5 and 10 minutes, depending on the size of the florets.
Once the chicken has cooked, covered, for 15 minutes, stir in the raisins and figs and continue to cook, uncovered, for another 15 minutes or until the chicken is completely cooked.
Stir in the cauliflower, remove from heat, and serve. Garnish with cilantro, if desired. For those not on a paleo-style diet, this dish is very nice over a bed of cooked rice.
Avocado Oil--Possessing a smoke point of over 500°F, avocado oil is very heat stable, making it one of the safest oils to cook with.
Chicken--Chicken is a great source of complete protein, delivering approximately 32 grams of protein per cup (140 grams).
Cauliflower--Every cup of cooked cauliflower provides almost 75% of the Recommended Daily Intake for Vitamin C.
Cumin--Not only is cumin delicious, it is a known digestive aid. Its carminative properties help combat bloating and flatulence.