CHEF MAREYA IBRAHIM’S QUICK AND EASY CHICKEN FAJITA SKILLET DISH

Serves 4-6

Ingredients:

2 tablespoons raw coconut oil
2 garlic cloves, minced
1 medium red onion, finely diced
1 teaspoon chili powder
1½ to 2 pounds raw chicken sausage, chopped into ½-inch chunks and casings removed (for a vegan swap, try Beyond Meat sausage)
1 cup uncooked spelt
2 cups low-sodium chicken broth
1 medium bell pepper, thinly sliced
2 cups sliced, stemmed cremini mushrooms
Two 14.5-ounce cans diced tomatoes, with their juices
2 teaspoons dried oregano

Directions:

1. Preheat the oven to 400°F. In a heavy cast-iron or other ovenproof skillet, melt the coconut oil over medium heat. Add the garlic, onion and chili powder, and cook until the onion is translucent, about 2 minutes. Add the chicken sausage and cook until browned, 6 to 8 minutes.

2. Add the spelt and broth to the skillet, then reduce the heat to medium and bring to a simmer.
   
   
3. Add the bell pepper, mushrooms, tomatoes with their juices and oregano. Transfer the skillet to the oven and bake until the vegetables and spelt are tender and the liquid is absorbed, 55 minutes to an hour.
   
   If you’d looking for some fun new recipes check out Mareya’s new book, Eat Like You Give a Fork: The Real Dish on Eating to Thrive.