Moroccan Chicken with Lemon Turmeric

April 06, 2018 0 Comments



Moroccan Chicken with Lemon Turmeric

 

Spice up the kitchen with this delicious Moroccan Chicken made with mouthwatering Primal Kitchen® Lemon Turmeric Vinaigrette & Marinade. Infused with exotic spices and a rich combination of ginger, cinnamon, paprika, coriander, and cumin, this dish is bursting with authentic flavor and an irresistible aroma.

Sautéed in Primal Kitchen Avocado Oil, a high heat cooking oil with monounsaturated fats, and Lemon Turmeric Vinaigrette & Marinade, a gluten-free, soy-free condiment made with turmeric and organic apple cider vinegar, this dish comes packed with a punch and all the benefits of nutritious, real food ingredients. 

 

 

Serve with green beans and over cauliflower rice for a grain-free, veggie-rich dinner or lunch. 

 

 

Moroccan Chicken with Lemon Turmeric

Time: 1 hour

Servings: 4

Ingredients

  • 2 Tbsp Primal Kitchen Avocado Oil
  • 1 onion, finely diced
  • 3 garlic cloves, finely diced
  • 1 Tbsp finely chopped ginger
  • 1/2 tsp cinnamon
  • 1 1/2 tsp paprika
  • 1/2 tsp coriander
  • 1/2 tsp cumin
  • 1/4 tsp cayenne (optional)
  • 4 bone-in chicken thighs (with skin on)
  • Salt 
  • Pepper
  • 1 14.5 ounce can diced tomatoes in juice
  • 1 1/4 cup Primal Kitchen Lemon Turmeric Vinaigrette & Marinade 
  • 1 cup water
  • 1/2 cup finely chopped cilantro
  • 1 lemon, thinly sliced
  • 2 cups green beans
  • 1/4 cup finely chopped mint

 

 

Instructions 

  • Preheat oven 425 degrees.
  • Heat two tablespoons of Primal Kitchen Avocado Oil in a cast-iron skillet over medium-high heat. 
  • Remove the bones by cutting away the connective tissue with either a knife or kitchen scissors. Pat them dry with paper towels (don't skip this step—it will help the skin get crispy!).
  • Season with salt.
  • Add chicken breasts to hot pan, skin-side down. Let them get golden brown (about 8–10 minutes). Flip and cook a minute or two more. Next, move the chicken on to baking sheet and pop into hot oven to bake for 20–30 minutes (until internal registers 165°F).
  • Drain the fat from the cast-iron skillet, until there are roughly only two tablespoons of fat left in the skillet. Keep the chicken warm over medium-high heat.
  • Saute onion, garlic, and ginger in Primal Kitchen Avocado Oil until they're soft and slightly browned. Add the spices, and sauté a minute more.
  • Next, add tomatoes, Primal Kitchen Lemon Turmeric Vinaigrette & Marinade, water, cilantro, and sliced lemon. Simmer for 30 minutes.
  • Meanwhile, blanch the green beans in boiling water for 3 minutes. Drain and toss in Primal Kitchen Lemon Turmeric Vinaigrette & Marinade to coat. Season with salt and pepper.
  • Cut the cauliflower into florets, and throw into a food processor. Blend until you achieve a rice-like consistency. 

 

 

 

  • Add the chicken to the sauté pan. Scatter green beans over the top. Sprinkle with chopped mint, and serve over cauliflower rice.
  • Enjoy!

  

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