Moroccan Chicken
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Moroccan Chicken

Submitted by: Jean Huffington

Prep Time: 10 Minutes

Cook Time: 40 Minutes

Servings: 4

Intensely flavorful and great textures -- serve with a little rice, it really sticks to your ribs!!


    4 chicken thigh, skin-on

    2 tbsp. almond flour

    1 1/2 tbsp. coconut oil

    1/2 lrg. onion

    1 tsp. cinnamon

    1/2 tsp. ground cumin

    1/3 tsp. ground ginger

    1/3 tsp. turmeric

    3/4 c. chicken broth

    1 tbsp. lemon juice

    1/2 c. raisins

    1/4 c. almonds

    1/4 tsp. sea salt


Coat chicken with flour. Heat oil in large deep skillet, medium heat. Brown the chicken 5 minutes and turn. Add onions to the pan as you brown the other side of chicken.

Mix spices in small bowl and add to skillet, sprinkling them evenly to coat the chicken mix with drippings.

Stir in broth, lemon juice and salt. Bring to boil and reduce heat to medium low. Stir in raisins and chopped nuts.

Cover and cook 20 minutes, carefully stirring occasionally to blend ingredients. Remove cover and simmer additional 10 minutes, stirring occasionally.

Serve over rice (not included in carb count).