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One Pot Moroccan Chicken with California Cling Peaches from Whitney Bond!


One Pot Moroccan Chicken with California Cling Peaches

by: Whitney Bond

Original Post

I love recipes that are bursting with flavor, which is why I really love this Gluten Free One Pot Moroccan Chicken recipe!

California cling 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.

You can check out several videos on the California Cling Peach website to learn all about the nutrition packed canned peaches!


  • 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)


  1. Heat the olive oil in a large skillet over medium heat.
  2. Add the onion and chicken.
  3. Cook, stirring occasionally, until chicken is no longer pink.
  4. Stir in the ginger, garlic, cumin, paprika, cinnamon, red pepper flakes, salt and black pepper.
  5. Mix the seasonings with the chicken, then add the peaches, sweet potatoes, tomatoes, water and olives.
  6. Stir everything together.
  7. Bring to a boil, cover and reduce heat to low.
  8. Continue cooking on low for 15 to 20 minutes, or until sweet potatoes are tender.
  9. Stir in the currants or raisins before serving.
  10. Serve over cooked rice, couscous or quinoa, topped with toasted pine nuts and fresh chopped cilantro.

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