Moroccan Chicken Thighs
Makes 4 Servings
1/4 cup Ghee
2 lbs Organic Pasture Raised Chicken Thighs (diced into bite sized cubes)
2 Organic Red Onions (diced)
2 tsp Organic Turmeric
1 tsp Organic Cinnamon
1/2 tsp Organic Cardamom
1/4 Organic Cayenne Pepper
1 tbs Celtic Sea Salt
1 tsp Freshly Ground Black Pepper
4 Organic Tomatoes (diced)
1 bunch Organic Parsley (chopped)
1 tbs Raw Honey
1/4 cup Organic Raisins
Mix together Turmeric, Cinnamon, Cardamom, Cayenne Pepper, Sea Salt, and Black Pepper with diced chicken. Coat chicken well with the seasoning and set aside.
Heat coconut oil over medium heat in a large dutch oven or pot. Add chicken and onion and cook for 15 minutes or until just seared. Stir in tomatoes, handful of parsley, honey, and raisins. Cover and cook for 15 minutes or until the chicken is cooked through and sauce is thick.
Serve over cauliflower rice, quinoa, or sprouted rice. Garnish with remaining parsley. Enjoy!