| 18 | 50 | 561 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 35 min | 4 |
| 2 tsp | Coriander, ground |
| 1 1/2 tsp | Cumin (ground) |
| 1 tsp | Turmeric, ground |
| 1 tsp | Paprika |
| 1/2 tsp | Cayenne pepper (ground) |
| 1/4 tsp | Cinnamon (ground) |
| 1/4 tsp, minced | Red chili pepper (also chile or chilli) (flakes) |
| 1/2 tsp | Sea Salt (ground) |
| 1 dash | Black pepper |
| 3 tbsp | Extra virgin olive oil |
| 681 gm | Chicken thighs, with skin (approx 4-6 thighs) |
| 1 onion(s) | Sweet onion (large, chopped) |
| 4 medium | Carrots (peeled, chopped) |
| 4 clove(s) | Garlic (minced) |
| 1 cup | Chicken broth (stock), low sodium |
| 1 can(s) (16 oz) | Diced tomatoes, canned |
| 1 medium | Lemon (juiced) |
| 1 tbsp | Cilantro (coriander) (chopped) |
Suggested cookware: stove top wok or large deep skillet
Prepare the Moroccan Spice Mix: In a small bowl, put together all the dry spices (first 9 ingredients), set aside.
Instructions:
1. In a large skillet, heat 2 tbsp of olive oil over medium heat. Sprinkle 1 tbsp of the spice mix into the oil and sear the chicken thighs on both sides. Remove from the pan and set aside.
2. Add more olive oil, if needed, to the skillet and saute the onion, then carrots and garlic, for approximately 4 minutes.
3. Add the broth, juice of lemon, diced tomatoes, and the rest of the spices.
4. Return the chicken to the skillet, setting each piece into the mixture and simmer for 30 minutes, turning chicken pieces over half way.
5. Garnish with cilantro.
Serving suggestions: over quinoa, or rice and with Naan or pita bread for dipping into this rich sauce.
Enjoy!
| Fruit | 0.3 |
| Meat | 1.9 |
| Vegetables | 2.9 |
