Moroccan Chicken Stew
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Cooked & Loved · by Irena Macri★ 4.8 (19)

Moroccan Chicken Stew

NUTRITION · PER SERVING50M COOK
CAL 19%·PRO 73%
CARBS 36G37% OF CAL
8G FIBER15G SUGAR13G OTHER
FAT 12G27% OF CAL
2G SAT10G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A warm stew with tender chicken, spinach, sun-dried tomatoes, and raisins spiced with cinnamon, cumin, and paprika. A comforting blend of sweet and savory Moroccan flavors.

mainmoroccansoupchickendairy freegluten freepaleo
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Nutrition & ingredients

Ingredients

serves 4
  • 2 tablespoons olive oil
  • 1 medium onion (chopped)
  • ½ teaspoon salt
  • 1 lb chicken meat (500 grams, diced (breast, tenderloin or thighs))
  • 1 large white potato (peeled and diced into cubes (sweet potato or zucchini can be used instead, see notes above))
  • 1 medium carrot (diced)
  • 4 cloves of garlic (finely chopped)
  • 8 sun-dried tomatoes (chopped (about 1/3 to ½ cup chopped))
  • 2 tablespoons raisins
  • 2 teaspoons cinnamon powder
  • 2 teaspoons cumin powder
  • 2 teaspoons paprika powder
  • ¼ teaspoon chilli powder or cayenne pepper
  • 1 can tomato purée (14 oz. chopped tomatoes or tomato passata)
  • 400 ml chicken stock (about 1 ½ to 2 cups, I just used the tomato tin to measure)
  • 1 cup spinach (defrosted, roughly chopped (squeeze some of the liquid out first))
  • Garnish: Handful of fresh coriander/cilantro
PREP
20M
SODIUM
609MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.