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One Pot Moroccan Chicken with California Cling Peaches
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Peaches, tomatoes, olives, raisins and lots of delicious spices pack this Gluten Free One Pot Moroccan Chicken recipe with tons of flavor!
Course
Main Course
Cuisine
Moroccan
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Servings
4
people
Calories
364
Author
Whitney Bond
Ingredients
1
tbsp
olive oil
1
cup
onion
diced
1
lb
skinless, boneless chicken breasts
cut into bite-size pieces
1
tbsp
fresh ginger
finely grated
1
clove
garlic
minced
2
tsp
ground cumin
1
tsp
paprika
1
tsp
ground cinnamon
½
tsp
crushed red pepper flakes
½
tsp
salt
½
tsp
black pepper
14
oz
can sliced California Cling Peaches
drained
1
sweet potato
cut into bite-size pieces
14
oz
can diced tomatoes
½
cup
water or chicken broth
½
cup
Kalamata olives
pitted
1/3
cup
raisins
2
tbsp
pine nuts
toasted
2
tbsp
fresh cilantro
chopped
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the onion and chicken.
Cook, stirring occasionally, until chicken is no longer pink.
Stir in the ginger, garlic, cumin, paprika, cinnamon, red pepper flakes, salt and black pepper.
Mix the seasonings with the chicken, then add the peaches, sweet potatoes, tomatoes, water and olives.
Stir everything together.
Bring to a boil, cover and reduce heat to low.
Continue cooking on low for 15 to 20 minutes, or until sweet potatoes are tender.
Stir in the raisins before serving.
Serve over cooked rice, couscous or quinoa, topped with toasted pine nuts and fresh chopped cilantro.
Nutrition
Serving:
4
g
|
Calories:
364
kcal
|
Carbohydrates:
36
g
|
Protein:
28
g
|
Fat:
13
g
|
Saturated Fat:
1
g
|
Cholesterol:
72
mg
|
Sodium:
858
mg
|
Potassium:
1123
mg
|
Fiber:
6
g
|
Sugar:
14
g
|
Vitamin A:
5535
mg
|
Vitamin C:
21.8
mg
|
Calcium:
89
mg
|
Iron:
3.4
mg