Moroccan Chicken

• 4 tablespoons olive or coconut oil
• 2 onion, finely diced
• 6 garlic cloves, finely diced
• 2 tablespoon finely chopped ginger
• 1 teaspoon turmeric
• 1 teaspoon cinnamon
• 3 teaspoons paprika
• 1 teaspoon coriander
• 1 teaspoon cumin1/2 teaspoon cayenne (optional)
• 8 chicken thighs
• 2 14.5-ounce cans diced tomatoes in juice
• 4 cups water
• 1 cup finely chopped cilantro
• 2 lemons, thinly sliced
• 4 cups green beans, cut in half
• 1/2 cup finely chopped mint
• Juice from 2 lemons

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

olive, onion, garlic, ginger, turmeric, cinnamon, paprika, coriander, cayenne, chicken, tomatoes, water, cilantro, lemons, green beans, mint, lemons

Taken from www.epicurious.com/recipes/member/views/moroccan-chicken-53050381 (may not work)