Moroccan Chicken
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  1. 4 boneless, skinless chicken breasts cut into bite sized pieces
  2. 2 cups broccoli, chopped
  3. 2 cups carrots, diced
  4. 2 t. cinnamon
  5. 2 t. ground cumin
  6. 1 t. ground ginger
  7. Black pepper and cayenne to taste
  8. ½ cup pimento-stuffed green olives-sliced
  9. ¼ cup raisins
  10. ½ cup chicken broth
  1. Cover the botton of a large skillet with coconut oil. Saute the chicken until no longer pink in the middle.
  2. Add the veggies in with the chicken and stir fry for another 5 minutes or until the broccoli and carrots start to become tender.
  3. Add the spices and coat well then add the olives, raisins and chicken broth. Stir well and bring to a simmer. Cook another 5-7 minutes stirring often.