Moroccan Chicken

Ingredients (serves 4) 

1 ½ lbs chicken thighs, boneless, skinned                           

½ tsp ground coriander 

1 large onion, finely chopped                                   

½ tsp cumin 

2 tbsp extra virgin olive oil                                                     

½ tsp cinnamon 

3 cloves garlic, minced                                               

1 tsp Peachy’s dried herbs                                                                    

juice of 1 lemon                                                                  

½ tsp. ginger powder or 1 tsp fresh ginger minced      

2 tbsp Worcestershire sauce                                                            

1 cup dried plums                                                                    

Salt and pepper to taste 

1 parsnip, sliced ½ inch thick                                      

½ cup fresh cilantro, chopped 

1 ripe plantain, sliced ½ inch thick (optional)                               

Directions

In a large pan, heat oil. 

Add onions and garlic, sauté for about 2 minutes.  

Add chicken, sprinkle with cumin, ginger, coriander, Peachy herbs, lemon juice and Worcestershire. 

Cook on low medium heat, covered until meat is tender, about 5-6 minutes.  

Add parsnips, cook for 5-6 more minutes. 

Add plantains and plums, cook 2-3 minutes longer.  

Add cilantro, stir, turn heat off. 

Other suggested vegetables: carrots, sliced potatoes, taro root, sweet peppers 

Nutrition Information per serving:  

184 Calories, 11.5 grams Protein, 8 grams Carbs, 13.2 grams Fat, 2 g Fiber 

38.7 grams Cholesterol