Chicken with Ras el Hanout

In a bowl, mix the coconut milk and the two teaspoons of Ras el Hanout. Cut the chicken into cubes, salt it and put it in the mixture (let it macerate for half an hour so that it gets flavor and is tender afterwards).

After that time, heat a teaspoon of coconut oil in a frying pan and cook the chicken over medium-high heat (reserve the mixture where you have macerated it).

Add the teaspoon of flour to the reserved mixture and mix well. Then pour it over the chicken and stir.

Add the crushed tomato and continue stirring until you see that the sauce has thickened. If you see that it is still too runny, add a little more flour until you get the desired texture.

Serve with brown rice or quinoa👌🏼