My recipes are grain free, refined sugar free and most are dairy free. I have always wanted to go to Morocco ever since I was a kid and watch Humphrey Bogart in Casablanca. What a wonderful black and white movie with Humphrey Bogart and Ingrid Bergman. This is such a wonderful change to plain old chicken. Harissa is hard to describe but adds so much flavor to the sauce and this dish. The spice flavor is so unique and yummy tasting in this dish. It will make you feel like traveling the world so that you can try every country cultural foods.
Moroccan Chicken and Peppers.
Make with the above Moroccan chili sauce.
3-4 chicken breast sliced thinly
3/4 teaspoon cumin
1/4 teaspoon Garam Masala
1 cup roughly chopped onion
1 cup roughly chopped bell pepper
1/4 cup white wine
1/4 cup chicken stock
salt and pepper to taste
3 tablespoons avocado oil
Fry up onions and bell peppers until onions are translucent in 1/2 tablespoon avocado oil. Remove from frying pan. Add salt and pepper to both sides of chicken. Next, sprinkle a little cumin and Garam Masala onto both sides of chicken. Fry up chicken in the remaining olive oil. Once cooked add veggies, and 1/2 of the Moroccan Chili sauce, white wine, and chicken stock. Once it simmers it is ready. You can place on top of rice, couscous or spaghetti squash.