Monday, August 27, 2012

Moroccan Chicken: courtesy of Primal Blueprint cookbook


2 tablespoons oil
1 onion finely diced
3 garlic cloves finely chopped
1 tablespoon finely chopped ginger
1/2 tsp.tumeric
1/2 tsp. cinnimon
1/2 tsp. paprika
1/2 tsp. coriander
1/2 tsp. cumin
1/4 tsp. cayenne
Salt to taste
4 chicken thighs
1 14.5 oz. can diced tomatoes in juice
2 cups water
1/2 cupr finely chopped cilantro
1 lemon. thinly sliced
2 cups green beans cut in half
1/4 cup finely chopped mint
juice from 1 lemon

Saute onion, garlic and ginger in oil until soft and slightly browned. Add spices and saute a minute more. Then add chicken, tomatoes, water, cilantro and sliced lemon. Simmer with a lid for 30 minutes. Add green beans, mint and lemon juice. Simmer a few more minutes until green beans are done. Serve over cauliflower rice (recipe to follow)
I personally double the recipe to ensure we have leftovers. This dish happens to get better after a day or so.

Cauliflower Rice:
Cut 1 cauliflower into small florets. If you are adding cauliflower rice to a dish that will simmer on the stove, there is no need to pre-cook. If you're serving the cauliflower rice alone as a side dish, steam it briefly before grating. Run the florets through the food processor using the grating blade, or use a cheese grater.

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