Easy Moroccan Chicken Recipe

This fast and easy one-dish, 30 moment Easy Moroccan Chicken Recipe is LOADED with fiery sweet flavor. It's a gluten free, paleo amicable weeknight supper!

The fixing list for this weeknight supper may be somewhat long, yet I am pinky promising you that it is justified, despite all the trouble in light of the fact that the flavors are only so on point and are going to make your taste buds SO upbeat! 

• Chicken (clearly) 
• 
  
• Oil 
• 
  
• Cauliflower 
• 
  
• Carrots 
• 
  
• Onion 
• 
  
• Squeezed orange 
• 
  
• Tomatoes 
• 
  
• Dates 
• 
  
• Cilantro 
• 
  
• Pistachios 
• 
  
• Cucumber 
• 
  
• Flavors – ginger, cinnamon, paprika, cumin and allspice 

It presumably isn't the most AUTHENTIC Moroccan chicken recipe on the planet, yet it has an aftertaste like what I envision the flavors over yonder pose a flavor like and I am here for it.

Wellll, we're talking one major pot of steaming, succulent chicken bosom, delicate fresh carrots, cauliflower and onions all mish-squashed together with chewy, sweet dates, crunchy-roasty pistachios and this insane compelling sauce that blends acidic tomatoes with splendid, fruity oranges and afterward drops a flavor BOMB of hot cinnamon, cumin, ginger, allspice and paprika. 

Goodness definitely. What's more, cucumber. Since after your taste buds get punched square in their appearances with the majority of THAT, they're going to require a firm reviving nibble to simply quiet them alllll withdraw. 

You all. Would you be able to try and GRASP every one of the flavors, surfaces and simply broad goodness leaving ONE SKILLET. I let you know. Your taste buds will get glad.

Level 

You need to utilize a meat hammer or moving pin to smooth the chicken to an even slimness. This encourages it cook equally without over cooking! 

Sear

Burn the chicken in olive oil until brilliant dark colored. This enables the juices to remain secured and makes it so delicate! 

Sauté 

Cook the vegetables and the flavors in the dish until they simply start to mollify, and after that include the squeezed orange, squashed tomatoes and dates and bubble for 2 minutes. 

Stew 

Stew until the sauce just starts to chicken – around 5 minutes. 

Chicken time! 

Include the chicken back in, spread and stew until the chicken is completely cooked – around 10 minutes. 

Trimming 

Include every one of your trimmings – cilantro, pistachios and cucumber – and EAT

Since this little victor champ chicken supper is for the most part just vegetables and protein, it probably won't top you off and I have a few proposals for you to beef it up: 

Serve it with rice or quinoa 

Serve it inside a tortilla (extraordinary for lunch!) 

Serve it with sweet potato fries 

That last one sounds odd. Yet, trust, it's delectable. 

Plunge the potatoes in the tomato sauce and you will resemble YAS I UNDERSTAND. 

We will be unable to bounce on a plane to Africa, however we can get a little taste of it directly here at our lounge area table.

Ingredients:

8 oz Chicken breast about 2 small breasts

Salt and pepper

1/2 Tbsp Extra-Virgin Olive oil

2 Cups Cauliflower cut into bite-sized pieces

3/4 Cup Carrot sliced (about 1 large carrot)

1/2 Cup Sweet onion roughly chopped

1 1/2 tsp Fresh ginger minced

1 1/2 tsp Ground cumin

1 tsp Cinnamon

1/4 tsp Paprika

1/8 tsp Ground Allspice

3/4 Cup Orange juice not from concentrate

1/2 Cup Crushed tomatoes

2 Medjool Dates sliced

1/2 Cup Cilantro minced + additional for garnish

2 Tbsp Roasted pistachios roughly chopped

1/2 A small cucumber thinly sliced

Instructions:

Using a meat mallet (or a rolling pin) pound out the chicken breasts until they are flat. Sprinkle with salt and pepper.

Heat up the olive oil in a large skillet on medium/high heat. Cook the chicken breast until golden brown, about 1-1.5 minutes. Flip and repeat on the other side. Transfer to a plate.

Turn the heat down to medium and add the cauliflower, carrot, onion, ginger, cumin, cinnamon, paprika, and Allspice to the pan. Cook, stirring frequently, until the veggies just begin to soften and the spices are fragrant, about 3 minutes.

Stir in the orange juice, crushed tomatoes and sliced dates. Turn the heat up to high and bring to a boil. Boil 2 minutes. Reduce the heat to medium and simmer, stirring frequently, until the sauce begins to reduce and thicken, about 5 minutes. Season to taste with salt and pepper.

Place the chicken back into the pan, nestling it into the veggies and spooning some sauce over top. Cover and reduce the heat to medium/low. Cook until the chicken is no longer pink inside, about 10 minutes.

Stir in the cilantro and divide the chicken between two plates. Top each with the chopped pistachios and place the sliced cucumbers on the side.

Garnish with extra cilantro, if desired, and DEVOUR.