Moroccan-Chicken Dinner

Brittany Bowman
Aug 13, 2016
3 min read

Aloha!

I found this amazing dish from - surprise, surprise - Pinterest! I have had this on my AIP Paleo board for quite some time. It looked like it was full of flavor and it did not disappoint. Savory sweet potato, cinnamon-tumeric-ginger spices & garlic undertones, & tender-cooked carrots. This dish was a hit with the entire family! And they are not even following the AIP lifestyle like me and my husband! This dish paired great with the side salad recipe I made the other day. (You can find the recipe here.) I just omit the shredded chicken. This dish was not just packed with flavor, it was powered with a full range of vegetables. I think this dish paired with my salad hit every healthy food group needed - making it a wholesome meal.

Sorry. I forgot to take a picture when it first came out. I was so hungry I almost forgot!

Serving: 6-8

Ingredients:

6-8 chicken thighs depending on the size 6 carrots, chopped 1/4 of a large rutabaga, chopped into cubes 1 large onion, sliced into crescent moons 2 sweet potatoes, chopped in chunks (larger than your swede) 1 1/2 tbsp finely grated fresh ginger 5 cloves garlic – minced 1 tbsp fresh rosemary 1 tsp turmeric 1 tsp cinnamon Juice of one large orange 1 tbsp of apple cider vinegar 3 medjool date finely chopped 1 tsp Himalayan Pink sea salt 250ml water

2 tbsp Olive oil

Equipment

Cutting Board

Culinary Knife

Peeler

11" x 15" glass baking dish or tin

Large cooking pan

Directions:

1.) Preheat the oven to 350 degrees.

2.) Prepare all of the ingredients so they are ready to use when you

need them.

3.) Heat the olive oil in the cooking pan & saute the onions until they

are soft, 3-5 minutes.

4.) Add the ginger, garlic & fresh rosemary until fragrant, 1-2 minutes.

5.) Add the cinnamon & turmeric powder and mix. Place pan to the

side.

6.) In your baking dish, lay the chicken thighs down, skin side up.

Evenly sprinkle with a bit of Himalayan sea salt.

7.) Add half of the onion mixture on top of the chicken, spreading it

evenly until all of the chicken gets a hint of color.

8.) Place all of your cut vegetables over and around the chicken thighs,

coating the pan evenly. It is okay if it covers the chicken.

9.) Add the rest of the onion mixture on top of the vegetables, mixing

it a bit so the onion mixture is distributed evenly.

10.) Place in the oven for 30 minutes. After 30 minutes, pull the baking

dish out and turn the chicken thighs, skin side down. Bake for

another 15 minutes.

11.) After 15 minutes, pull the dish out again, flipping the chicken skin

side up. Place back into the oven for another 15 minutes, allowing

the skin to turn a nice golden color.

12.) Once done in the oven, pull the baking dish out & place on the

stove, allowing it to cool for 5 minutes.

13.) Serve with plenty of greens & Enjoy!

Tips:

* I did change this recipe slightly from its original version. I omitted the dried rosemary, cumin, saffron & sultanas. I did not use cumin because I am not at the reintroduction phase of my diet. The others I omitted based on personal preference.

* The original version has you put the onion mixture only on top of the vegetables & not on the chicken itself. While the recipe tasted great this way, it did leave the chicken with less flavor. For the sake of writing this recipe, I wrote it the way I would cook it were I to make this a second time.

(You can follow the original recipe here.)

As I said before, this recipe was a huge hit with my family. If your family is anything like mine, we have a diverse range of what we like here. While I would have enjoyed this dish with cumin, this stage of my diet does not allow for it. Other than the slight variation I placed on this recipe, it is very much close to the original. I have included the link to the original recipe above so you can see where I found this recipe. When it comes to chicken, I like the boneless breast variety so I was surprised at how much I enjoyed the bone-in chicken thigh. There was more meat than I expected. I will be using chicken thighs again for future recipes.

Let me know if you tried this recipe. Share your pictures! What did you like about it? Do you have any variations of your own like this?

Mahalo,