Moroccan Chicken, Easy to Cook, Less Plates to Clean


2 tbls. coconut oil
1 onion, chopped fine
2 cloves of minced garlic
Salt & Pepper
1 cup canned crushed tomatoes
1 head cauliflower, chopped into bite sized pieces
1 tsp cinnamon
2 Tbls curry (or more to taste)
4 boneless, skinless chicken breasts, chopped
(I used 2 chicken breasts and 6 chicken thighs)
1 can grade A coconut milk (unsweetened)
2 cups prepared garbanzo beans
1 cup golden raisins
Cilantro leaves

Preparation Instructions

Cook onion in coconut oil over medium heat for 3 minutes.

Add garlic, S&P, tomatoes, spices, cauliflower, and chicken. Bring all to a slow simmer, then turn heat to low, cover and cook until chicken is done - -about 10 minutes.

Add canned coconut milk, beans, raisins and cilantro. Heat all ingredients through for a few more minutes.

Serve over brown rice or quinoa. Garnish with lime wedges, a dollop of plain greek yogurt and more fresh cilantro.