1 pound skinless, boneless chicken breast halves
1 large carrot, peeled and cut into 1/2 inch cubes
5 slivered almonds
1 cup avocado oil
1/2 teaspoon chicken bouillon granules (optional, but highly recommended)
1 teaspoon paprika
1/2 teaspoon dried marjoram
1/2 teaspoon dried basil
1/4 teaspoon demerara sugar
1/4 teaspoon salt
1/2 teaspoon dried orange zest
1/2 teaspoon paprika
1/4 teaspoon dried marjoram
1/4 teaspoon ground cumin
1 cup chopped onion
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon ground cinnamon
1/4 teaspoon dried marjoram
To Marinate: Place chicken in a glass bowl. Cover and refrigerate overnight.
The next morning, preheat oven to 325 degrees F (165 degrees C).
Remove chicken from marinade, remove skins, and cut into cubes. Place carrots and almonds in large bowl. Drizzle oil and bouillon granules over chicken.
Place chicken on a baking sheet. Bake in the preheated oven 10 minutes, or until plum and chicken juices run clear.
Remove from oven; place chicken cubes in the center of a large baking sheet. Sprinkle with avocado oil and paprika. Sprinkle with marjoram and cumin. Sprinkle with onion and oregano.
Bake uncovered for 50 minutes. Remove chicken from oven and sprinkle with cumin and garlic powder.
Remove chicken from baking sheet; pour ½ of sauce over chicken. Cover and refrigerate in refrigerator.
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