Looking to spice up a ho-hum paleo cooking routine? Bring in some Moroccan flavor with this interesting combination of spices and entertain your palate! This would go great with some steamed Brussels sprouts or .
Paleo Moroccan Chicken
- 1 Whole chicken (cut into sections)
- 2-3 tbsp Bacon fat (or other cooking fat)
- 28 oz Tomato sauce
- 3 tbsp garlic (minced)
- 1 1/2 c Onion (diced)
- 1/4 Raisins (plus extra for garnish)
- 1/4 Alivered almonds (plus extra for garnish)
- 1/4 tsp Ground cinnamon
- 1/2 tsp Cumin
- 1/2 tsp Coriander
- Sea salt and fresh cracked pepper (to taste)
- Optional red chili flakes for garnish
- Optional fresh chopped parsley for garnish
Melt cooking fat on high in a large Dutch oven. Once the oil is nice and hot, sear the chicken pieces on each side for about 3 minutes and then set aside.
Reduce the heat to medium and add in onions, garlic, and a little bit of salt. Sauté until slightly caramelized, stirring frequently to prevent burning.
Add in tomato sauce, almonds, raisins, cinnamon, cumin, and coriander. Simmer for about 10 minutes or until flavors are fully combined.
Return the chicken to the pot and be sure that it is fully covered with sauce. Simmer on low for 45 minutes.
Serve hot with sauce on top of chicken pieces and garnish with raisins, almonds, chili pepper flakes, and fresh chopped parsley.
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