Stewed Moroccan Chicken

This dish has all of the delicious exotic flavor of the traditional North African dish, but without overwhelming the spiciness you might expect from such fare.  It's vibrant color comes from turmeric, a delicious spice that is also an excellent purifier for you blood and body!

Stewed Moroccan Chicken:

3-4 boneless skinless chicken breasts, cut into 1-inch pieces.

2 t kosher salt

1 lg yellow onion, chopped

3 garlic cloves, minced

1 1/2 cups carrots, chopped to about 1/2 inch

1 1/2 t cumin

1/4 t ground ginger

3/4 t cinnamon

2 1/2 t turmeric

1 c dry lentils, washed and sorted

3 c. organic low sodium chicken broth

3 c. diced tomatoes

2/3 head cauliflower, cut into florets

1 t lemon zest

2 t lemon juice

sliced almonds (optional)

In a large pot (at least 5 qt.) on the stove combine chicken, salt, onions, garlic, carrots, spices and lentils.  Pour in broth abd enough water to cover, if necessary.  Simmer 1 1/2 hours.

Add tomato and cauliflower, lemon zest and lemon juice and cook until cauliflower is tender, about 45 minutes.

Serve over brown rice and sprinkle with almonds.  Enjoy!