Moroccan Chicken Stew With Spinach & Sun-Dried Tomatoes
Servings: 4
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Calories: 355kcal
This Moroccan Chicken Stew recipe is a warm, comforting and flavourful 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
- 2 tablespoons olive oil
- 1 medium onion chopped
- 1/2 teaspoon salt
- 500 g chicken 1 lb. 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
- 1/4 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
- 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.
- 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.
- 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.
- 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.
Notes
Vegetarian/vegan version: Use canned chickpeas instead of chicken, about 2 cans of chickpeas rinse and drained. Everything else should remain the same. You can try the Instant Pot version here.
Storing the stew: Cool the stew completely before storing it in the refrigerator or freezer. Store in airtight containers or freezer-safe bags to prevent freezer burn and to keep the stew fresh. Store it in the refrigerator for up to 4 days and for up to 3-4 months in the freezer. Thaw out in the fridge overnight and reheat thoroughly.
Nutrition
Calories: 355kcal | Carbohydrates: 30g | Protein: 33g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 83mg | Sodium: 622mg | Potassium: 1322mg | Fiber: 5g | Sugar: 8g | Vitamin A: 4053IU | Vitamin C: 23mg | Calcium: 75mg | Iron: 4mg
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