Moroccan Spiced Chicken


1-2 lbs chicken

3-4 carrots (I used cone #4)

2 onions (shredded on cone #3)

3 T olive oil

3 cloves garlic (cone #1)

1-2 inches fresh ginger (cone #1)

1/4 c raisins (or dried apricots or prunes)

1 t salt

1.5 t paprika

1 t turmeric

2 t cumin

1 t coriander

fresh cracked pepper

1 c chicken broth

1/4 c pine nuts, lightly toasted

1/2 bunch fresh cilantro or parsley

preserved lemon (for a more authentic flavor) or fresh lemon, juice and zest (cone #1)


Preheat large skillet (11 inch) or EOS on medium heat.

Add 1 T of the oil (optional).

Cook onions and carrots for 10 minutes.

Add garlic, ginger, and raisins and sauté for another 5-10 minutes.

Meanwhile, mix spices in a little bowl.

Coat the chicken in the spices.

In another skillet, heat oil on medium and then add chicken. (Note you need to use oil with the coated chicken.)

Let chicken cook 3-4 minutes each side.

Put chicken on top of veggies. Add broth. Simmer with lid on for 15-20 minutes.

Slice chicken and garnish with pine nuts, herbs, and lemon. Season with more salt and pepper if desired.

From the Heal Your Gut cookbook by Boynton and Brackett, adapted for Saladmaster

Subscribe to the newsletter

For recipes and healthy lifestyle tips