Try out the tasty healthy eating recipe for Moroccan chicken – if you don’t want to use chicken, you can substitute for some beans or lentils. I find chickpeas work perfectly with the spices here and it great for healthy living…

Remember onions as part of a healthy eating plan as onions contain sulphurous anti-inflammatory and antibacterial compounds that help liver detoxify harmful substances!

Here I’ve removed the chicken from the sauce and served with asparagus.

Moroccan Chicken

Ingredients

2 chicken breasts, diced
2 red onions, finely sliced
1 teaspoon ground cumin
2 teaspoons ground coriander
1 inch fresh root ginger, grated
1/2 teaspoon turmeric
½ teaspoon paprika
2 carrots, chopped finely
3 cloves of garlic, chopped finely
1 tin of chopped tomatoes
2 tablespoons of freshly chopped coriander
Salt and cracked pepper to taste

Instructions

Place onions into saucepan and cover with a little water and allow to sweat on medium heat for 10 mins with lid on.
Add the ginger, turmeric, the ground cumin and coriander, paprika, garlic and the carrots and stir well.
Add the tinned tomatoes and cracked pepper
Add a little hot water (about 200ml) and bring to boil. Turn down heat and let simmer for about 15 mins or until the carrots are cooked through.
Stir in chicken and cook for a further 10 mins
At the last minute, stir through the fresh coriander and check for seasoning.
Wheat free, gluten free, dairy free, sugar free

https://www.lucyhyland.com/moroccan-chicken/