I’ve made this one before, and even made the comment that it wouldn’t take much to Paleo-ize the recipe. And so, here it is:

Morrocan Chicken

• chopped red pepper
• red onion
• 1 can diced tomatoes, drained
• 1 can (more or less) tomato paste
• 1.5-2 lbs chicken thighs
• raisins
• Cauliflower florets
• 1-2 tsp cumin seeds (I mashed them with my mortar and pestle first. How awesome is it that I am using our mortar and pestle)
• Pinch of paprika
• Almond nut butter

Combine them all but almond butter with chicken on top in your slow cooker. I start with a half the tomato paste, then add the second half later on in the cooking process. I like my sauce/gravy thick. Cooked on high for the first hour, then low for 5 – 6 hours. Instant thermometer read 180 degrees before I decided it was ready. At that point I swirled in a big fat tbsp of almond butter.

Husband served it to little one with delicious, fresh, wonderful Parpadelle noodles that I did without. Mmmm … noodles.

So, this was my dress rehearsal to my Whole30 experiment. I bought myself a “last-supper” piece of chocolate to enjoy as my swan song … which I forgot to eat last night. Grrr.

Recipe adapted from NYMSCC.