 | This is my favorite dish so far! It's creamy, flavorful and satisfying. And easy! Thanks to The Whole 30 for the Moroccan chicken recipe. Ingredients 1.5 pounds chicken breast, thin stips 1 T Ghee 1 T minced garlic 1 onion, minced 1/3 cup chicken broth 1/2 coconut milk 1 tsp cumin 1 tsp cinnamon 1 tsp oregano 1 cup eggplant, chopped 1/2 kale (red or green) 1 Roma tomato, diced |
Directions
Heat large pan, and add ghee until melted and coats the pan. Add the chicken and cook through (about 7 minutes). Remove chicken from pan. Add garlic and cook for 20 second and add the broth to deglaze the pan, then add the onions and cook until soft. Add the chicken back to the pan and then add in the coconut milk, cinnamon and cumin. Lower heat and let simmer gently until it thickens.
Meanwhile, heat a sauce pan with about 1/2 cup of water. Add the eggplant and kale; cover and cook for about 6 minutes, stirring occasionally.
Plate the vegetables, put the chicken and sauce over them, and then sprinkle with the diced tomatoes!
Heat large pan, and add ghee until melted and coats the pan. Add the chicken and cook through (about 7 minutes). Remove chicken from pan. Add garlic and cook for 20 second and add the broth to deglaze the pan, then add the onions and cook until soft. Add the chicken back to the pan and then add in the coconut milk, cinnamon and cumin. Lower heat and let simmer gently until it thickens.
Meanwhile, heat a sauce pan with about 1/2 cup of water. Add the eggplant and kale; cover and cook for about 6 minutes, stirring occasionally.
Plate the vegetables, put the chicken and sauce over them, and then sprinkle with the diced tomatoes!
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