Moroccan Spiced Chicken
Moroccan Spiced Chicken Warmly spiced and simmered with sweet raisins and toasted pine nuts, this dish (adapted from the Heal Your Gut cookbook) brings the fragrant flavors of Morocco to a simple...
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Cooking tools:
- Dutch oven
- Skillet
- Chef's knife
- Cutting board
- Grater
- Wooden spoon
- Measuring spoon
- Measuring cup
- Mixing bowl
- Stove
- Spatula
- Paper towel
Ingredients
- 1–2 lbs chicken
- 3–4 carrots, shredded
- 2 onions, shredded
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1–2 inches fresh ginger, (grated)
- ¼ cup raisins ((or dried apricots or prunes))
- 1 teaspoon salt
- 1½ teaspoons paprika
- 1 teaspoon turmeric
- 2 teaspoons cumin
- 1 teaspoon coriander
- Fresh cracked pepper
- 1 cup chicken broth
- ¼ cup pine nuts, lightly toasted
- ½ bunch fresh cilantro or parsley
- Preserved lemon (for authentic flavor) or fresh lemon, juice and zest
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