Name: Moroccan Chicken Stew
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: moroccan
Ingredients: 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

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Moroccan Chicken Stew

Nutrition Facts

Per serving · recipe makes 4 · 50m total

Servings

Calories

20% of a 2,000 cal day

403KCAL

Protein

37g74% DV

% DAILY VALUE

Total Fat12g

15%

Saturated2g

Unsaturated10g

—

Total Carbs41g

15%

Fiber8g

30%

Total Sugars15g

—

incl. Added Sugars2g

Starch18g

—

Sodium615mg

27%

% Daily Value is based on a 2,000 calorie day.

This Moroccan chicken stew recipe is a warm, comforting and flavorful dish made with tender chicken, spinach, sun-dried tomatoes, and raisins. It is a delicious blend of spices and ingredients that come together to create a unique and delicious taste.

Ingredients

4 SERVINGS

2 tbspolive oil
1medium onion — chopped
½ tspsalt
500 gchicken breast — diced, 1 lb, or chicken tenderloin or chicken thighs
1large white potato — peeled, diced, or sweet potato or zucchini
1medium carrot — diced
4cloves of garlic — finely chopped
8sun-dried tomatoes — chopped, ⅓–½ cup
2 tbspraisins
2 tspcinnamon powder — ground
2 tspcumin powder — ground
2 tsppaprika powder — powdered
¼ tspchilli powder — or cayenne pepper
1 cantomato purée — or chopped tomatoes or tomato passata
400 mlchicken stock — 1½–2 cup
1 cupspinach — defrosted, roughly chopped
1handful fresh coriander/cilantro — garnish

Quantities update with the servings stepper. Tap an ingredient to see what it adds.Click an ingredient to see what it adds.

Method

50m total

Read the method on Cooked & LovedIrena Macri’s original page

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Nutrition is estimated by Chive from the ingredients above, per serving.

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