Paleo Tagine Chicken

My experience with Middle Eastern cuisine is limited at best, so whether this dish is authentic or not I cannot say. However, I can say it was delicious and has plenty of meat and veggies to satisfy any cave family. I left the spices mild in my recipe, so that its flavorful without being spicy. However, if you like heat...be sure to add more paprika, a healthy dose of pepper and you can even up the tumeric and cumin.



Paleo Tagine Chicken with Carrots

coconut oil
2.5-3 lbs of boneless skinless chicken breast, cut in cubes
1 onion, thinly sliced
4 cloves garlic, minced
1 cup broth (chicken or vegetable)
1 tsp cumin
1 1/4 tsp tumeric
1/4 tsp paprika
sea salt (to taste)
5 carrots, shredded
10-12 apricots, chopped
1/2 cup golden raisins

Heat coconut oil in large skillet over medium heat. Add chicken. Saute and cook until chicken is about 3/4 of the way cooked. Add onion and garlic. Saute until onions soften and start to turn translucent. Add broth and seasoning. Stir to combine. Add carrots. Saute and cook until carrots are soft and cooked through. Add apricots and raisins, toss to combine and allow to warm. Serve and enjoy!