This has been a staple in my family for years, and just recently I’ve tried converting it to Paleo by switching from corn polenta to cauliflower polenta. It’s yummy!
1 1/2 tsp ground cumin
1 1/2 tsp ground coriander
1/2 tsp chili powder
1/4 tsp salt
1/4 tsp cinnamon
1 lb. chicken breast filets cut into 1 inch pieces
1 Tbsp olive oil
3/4 cup chicken broth
1/3 cup raisins
1 tsp ground turmeric
1/4 cup sliced almonds, lightly toasted
1/4 cup fresh, chopped cilantro
Mix first 5 ingredients in a medium bowl. Add chicken, toss to coat. Heat oil in a large skillet or wok at medium-high heat. Add chicken and stir fry for 5 minutes. Stir in broth, raisins and turmeric. Boil and reduce heat. Simmer an additional 8 minutes or until chicken is cooked through. Serve over Paleo Polenta and top with almonds and cilantro.
1 head cauliflower
4 Tbsp melted butter (use ghee for strict Paleo)
1/4 cup fresh grated parmesan (omit for strict Paleo)
1/4 tsp salt
Loosely chopped and steam cauliflower until very soft, about 30 to 45 minutes. Place all ingredients in food processor or blender and process until smooth. Transfer to a well-greased loaf pan and bake at 350 degrees for 15-20 minutes or until golden brown on the top. Serve topped with Moroccan Chicken.