One Pot Moroccan Chicken with California Cling Peaches
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Peaches, tomatoes, olives, raisins and lots of delicious spices pack this Gluten Free One Pot Moroccan Chicken recipe with tons of flavor!
I love recipes that are bursting with flavor, which is why I really love this Gluten Free One Pot Moroccan Chicken recipe!
California peaches, tomatoes, olives and lots of delicious spices pack this dish with deliciousness!
For this recipe, I partnered up with the California Cling Peach Board to recreate one of their delicious recipes featuring California Cling Peaches.
Did you know that it’s National Nutrition Month and that canned California Cling Peaches are just as nutritious as fresh? Crazy, right?!
According to an Oregon State University study, the canning process actually increases key nutrients and locks in their fresh-picked flavor. Grown on small family farms, these peaches are hand-picked at the peak of ripeness and packed just miles away from the orchard.
They’re perfect in this easy one pot recipe!
One Pot Moroccan Chicken Ingredients
- 1 tbsp olive oil
- 1 cup onion (diced)
- 1 lb. skinless, boneless chicken breasts (cut into bite-size pieces)
- 1 tbsp fresh ginger (finely grated)
- 1 clove garlic (minced)
- 2 tsp ground cumin
- 1 tsp paprika
- 1 tsp ground cinnamon
- ½ tsp crushed red pepper flakes
- ½ tsp salt
- ½ tsp black pepper
- 1 can (14 oz) sliced California Cling Peaches (drained)
- 1 small sweet potato (cut into bite-size pieces)
- 1 can (14 oz) diced tomatoes
- ½ cup water or chicken broth
- ½ cup Kalamata olives (pitted)
- ⅓ cup currants or raisins
- 2 tbsp pine nuts (toasted)
- 2 tbsp fresh cilantro (chopped)
One Pot Moroccan Chicken Instructions
Heat the olive oil in a large skillet over medium heat. Add the onion and chicken.
Cook, stirring occasionally, until chicken is no longer pink. Stir in the ginger, garlic, cumin, paprika, cinnamon, red pepper flakes, salt and black pepper.
Mix the seasonings with the chicken, then add the peaches, sweet potatoes, tomatoes, water and olives. Stir everything together.
Bring to a boil, cover and reduce heat to low. Continue cooking on low for 15 to 20 minutes, or until sweet potatoes are tender. Stir in the currants or raisins before serving.
Serve over cooked rice, couscous, quinoa or cauliflower rice. Top with toasted pine nuts and fresh chopped cilantro.
Remember to look for California Cling Peaches on the label when picking up canned peaches at the grocery store! They’re perfect on salads, in desserts and so scrumptious in this Moroccan Chicken recipe!
Today’s post was sponsored by the California Cling Peach Board. Thanks for supporting all of the great WhitneyBond.com partners like the California Cling Peach Board!
One Pot Moroccan Chicken with California Cling Peaches
Ingredients
- 1 tbsp olive oil
- 1 cup onion, diced
- 1 lb skinless, boneless chicken breasts, cut into bite-size pieces
- 1 tbsp fresh ginger, finely grated
- 1 clove garlic, minced
- 2 tsp ground cumin
- 1 tsp paprika
- 1 tsp ground cinnamon
- ½ tsp crushed red pepper flakes
- ½ tsp salt
- ½ tsp black pepper
- 14 oz can sliced California Cling Peaches, drained
- 1 sweet potato, cut into bite-size pieces
- 14 oz can diced tomatoes
- ½ cup water or chicken broth
- ½ cup Kalamata olives, pitted
- 1/3 cup raisins
- 2 tbsp pine nuts, toasted
- 2 tbsp fresh cilantro, chopped
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the onion and chicken.
- Cook, stirring occasionally, until chicken is no longer pink.
- Stir in the ginger, garlic, cumin, paprika, cinnamon, red pepper flakes, salt and black pepper.
- Mix the seasonings with the chicken, then add the peaches, sweet potatoes, tomatoes, water and olives.
- Stir everything together.
- Bring to a boil, cover and reduce heat to low.
- Continue cooking on low for 15 to 20 minutes, or until sweet potatoes are tender.
- Stir in the raisins before serving.
- Serve over cooked rice, couscous or quinoa, topped with toasted pine nuts and fresh chopped cilantro.
Nutrition Facts
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2 Comments on “One Pot Moroccan Chicken with California Cling Peaches”
This is incredibly yummy! We had fresh peaches from the farmers market so that may have pushed it up a notch but I will make it with canned peaches when the fine juicy fresh peaches aren’t in season. I made it just as the recipe calls for except for that (oh and had to substitute ground ginger as didn’t have fresh). Served over rice. Family loved it; rave reviews. I will definitely make against
This looks so yummy!! I don’t buy canned peaches very often at all, but that should change!