Moroccan Chicken Stew
Ingredients:
3 tbsps Coconut Oil
500 Chicken Breast (diced into chunks)
2 Brown Onion (medium, diced)
1 tsp Turmeric
1/4 tsp Cinnamon
1/4 tsp Cardamom
2 tsps Sea Salt
3 Tomato (large, diced)
2 tbsps Parsley (finely chopped and divided)
2 tosps Raw Honey
1/4 cup Raisins
Directions:
Heat coconut oil over medium heat in a large pot or saucepan. Add chicken, onion, turmeric, cinnamon, cardamom and salt. Cook for 15 minutes, stirring occasionally.
Stir in tomatoes, half the parsley, honey and raisins. Cover and cook for another 15 minutes, until chicken is cooked through and sauce is thick Uncover and serve immediately. Garnish with remaining parsley. Enjoy!
Refrigerate in an airtight container up to 3 days, or freeze if longer.
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