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.
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.
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.
- 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
- 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.