Moroccan Chicken with Green Beans

Moroccan Chicken with Green Beans


¼ teaspoon ground turmeric

1/8 teaspoon ground cinnamon

1/8 teaspoon ground ginger

Dash of salt and pepper

Dash of ground cayenne pepper, if desired

½ Tablespoon olive oil

¼ cup onion

½ cup diced tomatoes (plus liquid, from a can)

4 ounces chicken

¼ cup chicken stock

1 – 2 cups green beans

1 teaspoon olive oil

½ Tablespoon hemp hearts, if desired


Combine seasonings and oil in a deep skillet over medium heat, stirring 1 minute.

Add onion and tomatoes to the pan and cook 2 minutes, then add chicken, covering with sauce.

Add chicken stock and cover pan and cook 15 minutes until chicken is cooked through and tender.

While chicken simmers, warm green beans in a separate pan, tossing with oil and hemp hearts over medium heat.

Once chicken is cooked and green beans are warm, transfer to a serving plate and enjoy.

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