Sweet and Savory Moroccan Chicken-Paleo

Currants, almonds, and cumin are just a few of the elements inspired by Moroccan-flavored stew in this delicious and easy chicken recipe. A bit of honey and subtle spices are simmered with a tomato-based sauce to create juicy, tender chicken. The chicken braises for about 45 minutes in a Dutch oven, leaving plenty of time to prepare any side dishes or even clean up the kitchen before serving dinner. I, for one, love to have the kitchen already cleaned when I sit down to enjoy my meal. You could serve this with a side of green vegetables, cauliflower rice, or perhaps roasted carrots.

  1. 2 lbs. boneless skinless chicken breasts
  2. 2 tbsp ghee
  3. 1 large yellow onion, diced
  4. 4 cloves garlic, chopped
  5. 1 tsp salt
  6. 1 28-oz. can crushed tomatoes
  7. 1/4 cup sliced almonds, plus more for garnish
  8. 1/4 cup dried currants
  9. 1 bay leaf
  10. 1 tsp cumin
  11. 1/2 tsp ground coriander
  12. 1/4 tsp cinnamon
  13. Pinch of red pepper flakes
  14. 1/4 cup honey
  15. 3 tbsp fresh parsley, chopped
  1. Melt the ghee in a Dutch oven or heavy-bottomed pot over medium-high heat. Work in batches and sear the chicken breasts to form a golden crust on the outside, 3-4 minutes per side. Set the chicken aside.
  2. Reduce the heat to medium. Add the onion, garlic, and salt to the pot and stir. Cook for 4-5 minutes, stirring often. Add the tomatoes, almonds, currants, bay leaf, cumin, coriander, cinnamon, and red pepper flakes. Slowly drizzle in the honey, stirring constantly. Bring to a simmer and cook for 10 minutes.
  3. Add the chicken back into the simmering sauce and reduce the heat to low. Stir to coat the chicken, then cover and cook for 45-50 minutes. Serve with additional sliced almonds for garnish, along with fresh parsley.