Moroccan Chicken Stew

KRay

I like ice cream!

3 tbsp Avocado Oil

12 oz Chicken Breast (skinless, boneless, diced into chunks)

2 Yellow Onion (medium, diced)

1 tsp Turmeric

½ tsp Cinnamon

½ tsp Cardamom

¼ tsp Cayenne Pepper (Reduce for less spice)

½ tsp Himalayan Salt

3 Tomato (large, diced, 2 cups)

½ c Parsley (finely chopped and divided)

1 Red Bell Pepper (sliced)

1 Green Apple (diced)

1 c Fresh Peas

½ tsp Black Pepper

1.5 c brown rice, quinoa, roasted squash, or sweet potato

Heat avocado oil over medium heat in a large skillet. Add chicken, onion, turmeric, cinnamon, cardamom, cayenne, salt and pepper. Cook for 15 minutes, stirring occasionally.

Stir in tomatoes, half the parsley, green apples, sliced pepper and peas. Cover and cook for another 15 minutes, until chicken is cooked through and sauce is thick.

Serve with ¼ cup of cooked brown rice as the carbohydrate portion. Garnish with remaining parsley. Enjoy!

Serve with ¼ cup of brown rice, quinoa, roasted squash or sweet potato to make a complete meal.

Page footer