Low Carb Moroccan Chicken Recipe | Woman and Home Magazine

Ingredients

• 10–14 pieces of chicken
• 4 tablespoons macadamia nut oil, for frying (or duck fat or ghee)
• 4 onions, sliced into rings, then halved again
• 2 coloured peppers (red, green, orange or yellow), cut into coarse chunks
• 4–6 cloves garlic, chopped
• 2 tablespoons grated fresh ginger
• 1 rounded tablespoon ground cumin
• 1 rounded tablespoon ground coriander
• 1 rounded tablespoon turmeric
• 1 tablespoon ground cinnamon or 4 sticks cinnamon
• 800 g chopped tomatoes
• 2 cups Chicken Stock (see page 9)
• Zest and juice of 2 lemons
• Salt and pepper
• 2 sweet potatoes, cut into chunks
• 2 medium-sized brinjals, cut into medium-sized chunks
• 8–10 baby marrows, thickly sliced (depending on the size of the baby marrows)
• Coriander leaves and toasted flaked almonds, for garnishing