Chicken

• 1 ¼ lbs chicken breasts, (organic)
• ⅓ cup white flour
• 2 tbsp olive oil

Moroccan Sauce

• 3 tbsp olive oil
• ½ cup onion, diced
• 2 cloves garlic, pressed
• 1 tsp smoked paprika
• ½ tsp chili powder, Aleppo, ancho or chipotle
• ½ tsp cumin
• ½ tsp cinnamon
• ½ tsp ginger
• ½ tsp turmeric, or 2 tsp fresh grated
• ¼ tsp cardamom
• ¼ tsp coriander
• ¼ tsp cloves
• ¼ tsp nutmeg
• ¼ tsp allspice
• 1 medium can tomato sauce, (15oz)

In a large sauce pan, sauté onion in olive oil over low heat until translucent. Mix dry spices in mortar or small bowl (note that 2 tbsp Ras el Hanout may be used for sauce spices). Add tomato sauce, garlic, spices, stir to mix and cook covered over low heat while cooking the chicken, stirring as needed to prevent sticking. Add oil to large non-stick skillet and preheat over medium heat. Cut chicken into pieces, trimming fat as required, coat with flour in plastic bag. Place chicken into skillet and turn up heat to medium-high. Cook chicken until almost done, flipping once and breaking up bunches to ensure even cooking. Add chicken to sauce and simmer uncovered for 5-10 minutes until sauce thickens and coats the chicken, stirring as needed. Serve over penne pasta, couscous or rice.