Paleo Moroccan Chicken

• 2 tablespoons oil
• 1 onion, finely diced
• 3 garlic cloves, finely diced
• 1 tablespoon finely chopped ginger
• 1/2 teaspoon turmeric
• 1/2 teaspoon cinnamon
• 1 1/2 teaspoons paprika
• 1/2 teaspoon coriander
• 1/2 teaspoon cumin
• 1/4 teaspoon cayenne (optional)
• 4 chicken thighs
• 14.5-ounce can diced tomatoes in juice
• 2 cups water
• 1/2 cup finely chopped cilantro
• 1 lemon, thinly sliced
• 2 cups green beans, cut in half
• 1/4 cup finely chopped mint
• Juice from 1 lemon

1. Saute onion, garlic and ginger in oil until soft and slightly browned. Add spices and saute a minute more. Then add chicken, tomatoes, water, cilantro and sliced lemon.
2. Simmer with a lid for 30 minutes.
3. Add green beans, mint and lemon juice. Simmer a few more minutes until green beans are done.
4. Serve over cauliflower rice

oil, onion, garlic, ginger, turmeric, cinnamon, paprika, coriander, cumin, cayenne, chicken thighs, tomatoes, water, cilantro, lemon, green beans, mint, lemon

Taken from www.epicurious.com/recipes/member/views/paleo-moroccan-chicken-51382311 (may not work)