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Moroccan Chicken Stew With Spinach & Sun-Dried Tomatoes

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This delicious paleo-friendly Moroccan chicken stew is made with lots of nutrient dense spinach, warm spices, raisins, and sun-dried tomatoes, bringing together bold flavours and heartiness in one dish.


Moroccan chicken stew with spinach & sun-dried tomatoes (Paleo, gluten-free)

While travelling in the van, we’ve been meeting a lot of people and exchanging our favourite recipes. One of the most passed around recipes ended up being a plant-based Moroccan chickpea stew. It was very, very tasty, but while I enjoyed having a plant-based meal with my vegetarian friends, I did feel the effects of those chickpeas on my digestive system, if you know what I mean.

I really wanted to make this stew again and decided to do a chicken version. I also added a few more veggies, so that the stew could be a stand-alone meal. You can, however, serve it over cauliflower rice or extra vegetables.

So, here it is, my adapted paleo Moroccan chicken stew with spinach, raisins and sun-dried tomatoes. I hope you like it as much as I do and it keeps getting passed down to your friends and family.

Moroccan chicken stew with spinach & sun-dried tomatoes (Paleo, gluten-free)

Cook’s notes

How to make paleo chicken stew step by step

You can use any type of chicken meat for this dish. I used a mix of chicken breast and tenderloins. Skinless thighs would also work really well.

White potato can be replaced with sweet potato and for a more low-carb version, use zucchini instead.

For more Moroccan recipes, check out my spiced cauliflower salad and this delicious Moroccan lamb casserole stew.

5.0 from 13 reviews
Moroccan Chicken Stew With Spinach & Sun-Dried Tomatoes
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Serves: 4
Ingredients
  • 2 tablespoons olive oil
  • 1 medium white onion, chopped
  • ½ teaspoon salt
  • 500 g / 1lb chicken meat, 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 ⅓ to ½ cup chopped)
  • 2 tablespoons of raisins
  • 2 teaspoons cinnamon powder
  • 2 teaspoons cumin powder
  • 2 teaspoons paprika powder
  • ¼ teaspoon chilli powder or cayenne pepper
  • 1 x 400 g tin of tomato puree (chopped tomatoes or tomato passata)
  • 400 ml of chicken stock (about 1 ½ to 2 cups, I just used the tomato tin to measure)
  • 1 cup of defrosted spinach, 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.

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22 Comments
    1. Thank you :) Glad to know the zucchini worked well. I’ve only made it with potato but thought it would work with less starchy veggies as well.

  1. We ate this last night it was delicious! I love anything with sun dried tomatoes so with those and all of those lovely spices this is definitely a recipe to keep!

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