Cooking Notes/Ingredients:

• Pancetta

• 2 carrots, sliced

• 1 small onion, thinly sliced

• 1.3 pounds chicken, cut into bite-sized pieces.

• 1/4 cup raisins

• 1/4 cup dried apricots, chopped

• 1/4 cup tomato paste

• 2 T harissa

• Juice of 1 lemon

• 1/2 t garlic, minced

• 1/2 t ground cumin

• 1 t ras al hanout (optional)

• 1 t diced fresh ginger

• 1/4 t cinnamon

• 1/2 cup frozen peas

• liberal squeeze of honey

• 1 scant T peanut butter

• 4-6 green olives, sliced

• Chicken broth as needed to get consistency right...

Sauté pancetta, then chicken. Push to sides of pan, sauté veggies. Add spices. Add harissa, tomato paste, stock, lemon, etc. Cook until chicken is done and carrots are tender

Serve over rice or riced cauliflower or with pasta (regular or low-carb)... finish with some finishing salt in your bowl.