North African Spiced Chicken Stew
with sweet potatoes / chard
A warm mix of spices forms the base for this hearty chicken stew. Serve the stew with a spoonful of baba ganoush (roasted eggplant dip) for a North African-inspired meal that the whole family will love.
Smarts: Toasting the spice blend in the first step of the recipe brings out its flavors.
- Paprika - 2 tsp
- Coriander, ground - 1 tsp
- Cumin - 1 tsp
- Turmeric, ground (opt) - 1 tsp
- Salt - 1/2 tsp
- Cinnamon - 1/4 tsp
- Allspice (opt) - 1/4 tsp
- Sweet potatoes - 12 oz, peeled and diced
- Turnips - 6 oz, peeled and diced
- Garlic - 3 cloves, chopped
- Leeks - 2, thinly sliced
- Chard, any type - 6 oz, leaves and stems chopped and separated
- Chicken, boneless skinless thighs - 1 lb, cubed
- Oil, cooking - 1 Tbsp + 1 Tbsp
- Tomato paste - 2 Tbsp
- Stock, any type - 4 cups
- Lemon juice - 1 tsp
- Baba ganoush (opt) - 1/2 cup
- Almonds, sliced - 1/4 cup
- Make spice mix - Combine paprika, coriander, cumin, turmeric, salt, cinnamon, and allspice. (Can be done up to 5 days ahead)
- Sweet potatoes / Turnips / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)
- Leeks / Chard - Prep as directed. Store separately. (Can be done up to 3 days ahead)
- Chicken - Cube chicken. Tenderize with a fork and season with some salt and pepper. (Can be done 1 day ahead)
- Heat a Dutch oven over medium-high heat. Add first part of oil and then chicken. Saute chicken until golden brown on all sides, 2 to 3 minutes. Set chicken aside (it will finish cooking in the stew) and return pan to heat.
- Add second part of oil and then turnips, leeks, and chard stems. Saute, scraping up any browned bits on the bottom of the pan, until leeks are soft, 3 to 4 minutes.
- Stir in tomato paste, garlic, and spice mix. Saute for 1 minute.
- Pour stock over soup base and bring to a simmer. Add in chicken, sweet potatoes, and chard leaves.
- Reduce heat to a low simmer. Cover and simmer until sweet potatoes are tender and chicken is cooked through, ~15 minutes.
- Remove stew from heat and stir in lemon juice. Season with some salt.
- Ladle stew into serving bowls. Top with a spoonful of baba ganoush and a sprinkle of almonds.
Hearty and tasty. I upped the chard a bit and it worked great. Delicious!0 Helpful
This was yummy and felt filling, but then I was hungry again two hours later. I didn't eat the pita with it though0 Helpful
Great crockpot meal for our Monday night dinner party.0 Helpful
Yummy! Loved the chard and turnips for something a little different.0 Helpful
Loved it! Delicious way to eat lots of veggies.0 Helpful
I was super impressed with this one.0 Helpful