• 2 cups coconut cream, divided
  • 2 tsp apple cider vinegar
  • 2 tbsp ginger, grated, divided
  • 4 garlic cloves, minced, divided
  • 5 tbsp Moroccan blend spice, divided
  • 1 tsp fresh lemon juice
  • 1 ½ lb chicken breast, sliced into 1 inch pieces
  • 3 tbsp coconut oil, divided
  • 1 small yellow onion, divided
  • 14 oz unsalted tomato sauce
  • ¼ cup water
  • Chopped cilantro, for garnish
  1. To marinate the chicken: Whisk together 1 cup of the coconut cream, the apple cider, 1 tablespoon of the ginger, 2 garlic cloves, 2 tablespoons of the Moroccan spice blend, and lemon juice. Pour into a bag, add the chicken, and shake well to coat. Refrigerate overnight, or marinate for at least a few hours.
  2. Warm 2 tablespoons of the coconut oil in a large uncoated pot over medium heat. Remove chicken from the marinade and shake off the excess. Discard the marinade. Add the chicken to the hot pan and cook about 5 minutes, or until browned on all sides (the chicken will finish cooking in the sauce later). Transfer chicken to a place and set aside.
  3. Melt the remaining tablespoon of coconut oil in the skillet, then add the onions. Sauté 4-5 minutes, until soft. Add the rest of the ginger and garlic and cook for another minute. Add the remaining Moroccan spice and cook for 30 seconds.
  4. Pour in the tomato sauce and water and simmer for 8-10 minutes. Use an immersion blender to puree the sauce until smooth. Add the remaining cup of coconut cream and return the chicken to the pan. Let it simmer 10 more minutes, or until the chicken is fully cooked.
  5. Serve hot, alone or over cauliflower rice. Garnish with fresh cilantro and enjoy!