Moroccan-Marinated Chicken Breasts with Wilted Onions

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I’m very excited to share the main course of Fed & Fit’s Morocco Week!

This amazing recipe is a sneak peek excerpt from the new Clean Plates Cookbook. The Clean Plates Cookbook is a fresh new compilation of recipes by a group of notable chefs who’ve provided fresh tasty food options that are compliant with various different healthy food lifestyles.

My healthy food lifestyle? No grains, dairy, sugar, or processed food. Some call it clean … others call it Paleo.

I was very flattered when the team at Clean Plates Cookbook asked me to review their Moroccan Chicken.

Here you have it!

It was tasty business. I halved the ingredients, opted for grilled onions, and plated it up with a healthy serving of my Moroccan Cooked Carrot Salad.

The homemade Moroccan spice paste is … well, it’s everything. If you’re like me, when you read that the paste involves cinnamon, coriander, ginger, nutmeg, AND all spice, then you were probably confused. They’re all big flavors on their own and I couldn’t imagine how they’d taste together.

What did it taste like? It tasted like delicious Moroccan food. I know of no other way to explain it. It was incredibly aromatic, savory, and unlike any other food I’ve had.

The recipe was very simple and resulted in juicy chicken breasts that transported me halfway across the globe.

I paired my dinner with a glass of Sofia Rosé (a big no-no in Morocco) and finished my meal with a mug of minty green tea (a big yes-yes in Morocco).

I hope you enjoy this exotic, delicious, simple, body-friendly dish.

Cheers!