Moroccan Chicken with Apricots
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There is so much flavor packed in this one-pan Moroccan chicken dinner. Seasoned with saffron, cinnamon, and tossed with fresh apricots! If you do not include rice in your diet, you can easily sub it out for cauliflower rice to make this 100% paleo!
Servings: 2
Prep Time: 15 minutes
Cook Time: 45-50 minutes
Ingredients
4 tablespoons butter (or coconut oil or ghee)
2 chicken breasts, skin on (Order grass-fed meat from Butcher Box (discount varies) or US Wellness Meats (15% off first 2 orders) with code TRAILTOHEALTH)
1 cup Basmati rice
2 cups chicken bone broth (Use code TRAILTOHEALTH for $10 off)
½ cup white wine (optional)
1 teaspoon of saffron
1 tablespoon cinnamon
½ teaspoon salt
1 cup fresh apricots, quartered
2 tablespoon fresh parsley
Directions
1. Preheat the oven to 400F.
2. In a cast iron skillet over medium heat, heat 2 tablespoons butter and brown the chicken on each side for about 4 minutes.
3. Once browned remove from skillet and set on a plate.
4. To the skillet, add the chicken broth, white wine, spices and herbs and bring to a simmer
5. Add the rice and stir to combine.
6. Add apricots.
7. Top with chicken and transfer skillet to oven.
8. Bake for 30-40 min or until internal temperature of the chicken reaches 165F.
9. Garnish with fresh parsley and serve.
