Coconut Lime Chicken and Gnocchi

Get a large pot of water on to boil for sweet potato gnocchi.

Heat coconut oil in a large skillet with deep sides over medium high heat. Brown diced chicken in it until completely cooked through. While it cooks, season 1/2 teaspoon each of the ras el hanout, turmeric, paprika, and pinches of salt and black pepper. Once it is cooked and gorgeously seasoned, remove to a plate and add onion, garlic, basil and artichoke hearts. Let them soften and become fragrant for a couple of minutes.

Add coconut milk, lime juice, and remaining 1/2 teaspoons ras el hanout, turmeric and paprika to flavor it. Turn heat to medium low and let broth gently simmer for about 6–8 minutes. Meanwhile, salt boiling water for sweet potato gnocchi generously and cook gnocchi in the water until tender. For fresh gnocchi, it only takes 2–3 minutes. Drain and add to skillet of broth along with cooked chicken. Stir well and take off heat. Stir in baby spinach just until it wilts in. Serve immediately in pretty bowls! Makes great leftovers, too.