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Moroccan Chicken

Moroccan Chicken
Moroccan Chicken requires around 1 hour and 20 minutes from start to finish. One portion of this dish contains about 21g of protein, 26g of fat, and a total of 410 calories. This recipe serves 4. If you have olive oil, tabbouleh mix, water, and a few other ingredients on hand, you can make it. To use up the plums you could follow this main course with the Cobbler With Plums and Rhubarb as a dessert. It works well as a rather inexpensive main course. It is a good option if you're following a gluten free, dairy free, and primal diet.

Instructions

1
Heat the oil in a large skillet over medium-high heat.
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2
Add the chicken and brown on one side. Turn and add the onion; continue cooking until the onion and chicken are browned.
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3
Drain the excess fat. Stir in the tomatoes, juice, dried plums, allspice, salt and pepper, to taste. Cover and cook 5 minutes over medium heat.
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4
Uncover and simmer about 10 minutes, until the sauce thickens and the chicken is done; turning the chicken and stirring the sauce occasionally.
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5
Meanwhile combine the boiling water and the tabbouleh. Cover and rest for 5 minutes.
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6
Add the parsley to the tabbouleh, and season to taste with salt and pepper.
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7
Serve the chicken and sauce on a bed of the tabbouleh.
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Equipment

DifficultyExpert
Ready In1 h, 20 m.
Servings4
Health Score18
Dairy FreeGluten Free
DietsGluten FreeDairy FreePaleolithicPrimal
Dish TypesLunchMain CourseMain DishDinner
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