One Pot Moroccan Chicken with Peaches
  • 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
  • 1 lb. sliced Peaches
  • 1 small sweet potato (cut into bite-size pieces)
  • 1 can (14 oz) diced tomatoes
  • ½ cup water or chicken broth
  • ½ cup Kalamata olives (pitted)
  • ⅓ cup currants or raisins
  • 2 tbsp pine nuts (toasted)
  • 2 tbsp fresh cilantro (chopped)
  1. Heat the olive oil in a large skillet over medium heat. Add the onion and chicken.
  2. Cook, stirring occasionally, until chicken is no longer pink. Stir in the ginger, garlic, cumin, paprika, cinnamon, red pepper flakes, salt and black pepper.
  3. Mix the seasonings with the chicken, then add the peaches, sweet potatoes, tomatoes, water and olives. Stir everything together.
  4. 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 currants or raisins before serving.
  5. Serve over cooked rice, couscous or quinoa, topped with toasted pine nuts and fresh chopped cilantro.


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