Moroccan Chicken Stew

🧂 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

Instructions

• 1 In a heavy medium saucepan, heat the olive oil and add the onions and salt.
  Sauté, over medium heat, for 3-4 minutes, until slightly soft.
• 2 Add the rest of the ingredients except for the tomatoes, chicken stock and
  spinach. Stir over medium-high heat for 30 seconds to allow the spices to
  release their aromas.
• 3 Add the rest of the ingredients and stir through. Cover with a lid and bring to
  a boil, then reduce the heat to low-medium and cook for 25 minutes. Remove the
  lid and cook for a further 5 minutes over slightly higher heat. Make sure to
  stir a few times during the cooking process.
• 4 I like to let the cooked stew sit off the heat for 5 minutes to set and to cool
  down slightly. Serve garnished with fresh coriander. Cauliflower rice makes for
  a lovely side dish.

Nutrition Info