Easy Moroccan Chicken

Easy Moroccan Chicken

Prep time: 15 minutes

Cooking time: 45 minutes

Servings: 4



1 tablespoon coconut oil

1 yellow onion, sliced into strips

4 chicken breasts cut into 2-inch chunks

1/2 teaspoons turmeric

2 cloves minced garlic

1/2 teaspoon powdered ginger

1/2 teaspoon powdered cinnamon

1/2 cup water

10 pitted prunes

1/2 cup parsley or cilantro, chopped (optional)



  • Heat coconut oil in a deep pan and sauté onions on low heat until translucent, about 10 minutes.
  • Add chicken, spices and water to pan. Bring to a boil.
  • Cover and cook over low heat 30 minutes.   Chicken should be cooked all the way through but should not be dried out.
  • Add prunes and cook another 5 minutes, until they get soft and saturated with juice.
  • Serve over brown rice or quinoa. Top with chopped parsley or cilantro.


Recipe courtesy of Institute for Integrative Nutrition