Moroccan braised chicken with pan-roasted carrots
Paleo, Gluten-Free, Dairy-Free, Soy-Free
30 – 40 Minutes
This easy chicken dinner incorporates the tart, sweet, and savory flavors of a classic Moroccan tagine. Sear the chicken until well browned, but don’t worry about cooking it all the way through. The meat will finish cooking as it braises in the sauce while soaking up the flavors of the spices.
In your bag
- 10 ounces boneless skinless chicken thigh pieces
- 1 lemon
- 1 yellow onion
- Peeled fresh garlic
- Moroccan spice blend (sweet smoked paprika - cumin - ground ginger - garam masala - cinnamon - dried oregano - urfa biber - bay leaf)
- ¼ cup Kalamata olives
- Fresh cilantro
- 2 teaspoons maple syrup
- 6 ounces baby rainbow carrots
Calories: 630, Protein: 32 g, Fiber: 7 g, Total Fat: 44 g, Monounsaturated Fat: 24.5 g, Polyunsaturated Fat: 7.5 g, Saturated Fat: 10 g, Cholesterol: 145 mg, Sodium: 680 mg, Carbohydrates: 27 g, Added Sugar: 4 g.