Moroccan Cacao Chicken - alive magazine

Name: Moroccan Cacao Chicken - alive magazine
Ingredients: 1/3 cup (80 mL) orange juice; 2 Tbsp (30 mL) extra-virgin olive oil or camelina oil; 2 Tbsp (30 mL) finely chopped ginger; 1 1/2 Tbsp (22 mL) cacao powder; 1 tsp (5 mL) harissa paste; 2 tsp (10 mL) lemon zest; 3/4 tsp (4 mL) ground cumin; 3/4 tsp (4 mL) turmeric; 3/4 tsp (4 mL) salt, divided; 1/2 tsp (2 mL) cinnamon; 2 lbs (1 kg) organic boneless chicken thighs; 1 large onion, sliced; 4 medium carrots, cut into 1 in (2.5 cm) pieces; 1/2 cup (125 mL) no-salt-added organic chicken broth; 1/3 cup (80 mL) sliced dried apricots; 1/3 cup (80 mL) shelled pistachios; 1/3 cup (80 mL) parsley

www.alive.com

A whisper of cacao adds an enticing element to this Moroccan-inspired one-pan dinner. It’s a great dish when entertaining or simply feeding a hungry family.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.

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