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North African Spiced Chicken Stew
with sweet potatoes / chard

Active: 40 min Total: 40 min

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.

Tags

Ingredients

Servings:
4
Metric
North African Spice Mix:
  • 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
North African Spiced Chicken Stew:
  • 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

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
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Prep

  1. Make spice mix - Combine paprika, coriander, cumin, turmeric, salt, cinnamon, and allspice. (Can be done up to 5 days ahead)
  2. Sweet potatoes / Turnips / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  3. Leeks / Chard - Prep as directed. Store separately. (Can be done up to 3 days ahead)
  4. Chicken - Cube chicken. Tenderize with a fork and season with some salt and pepper. (Can be done 1 day ahead)

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Make

  1. 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.
  2. 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.
  3. Stir in tomato paste, garlic, and spice mix. Saute for 1 minute.
  4. Pour stock over soup base and bring to a simmer. Add in chicken, sweet potatoes, and chard leaves.
  5. Reduce heat to a low simmer. Cover and simmer until sweet potatoes are tender and chicken is cooked through, ~15 minutes.
  6. Remove stew from heat and stir in lemon juice. Season with some salt.
  7. Ladle stew into serving bowls. Top with a spoonful of baba ganoush and a sprinkle of almonds.

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Reviews

Ratings

Original (57)
Gluten-free (3)
Paleo (19)
Vegetarian (9)

41 reviews

Hearty and tasty. I upped the chard a bit and it worked great. Delicious!

By: Kelley
Posted: Feb 27, 2020
Diet: Original
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 though

By: Jenna
Posted: Dec 04, 2018
Diet: Original
0 Helpful

Great crockpot meal for our Monday night dinner party.

By: Caitlin
Posted: Nov 09, 2018
Diet: Vegetarian
0 Helpful

Yummy! Loved the chard and turnips for something a little different.

By: Caroline
Posted: Nov 05, 2018
Diet: Vegetarian
0 Helpful

Loved it! Delicious way to eat lots of veggies.

By: Elisabeth
Posted: Nov 02, 2018
Diet: Original
0 Helpful

I was super impressed with this one.

By: Steffi
Posted: Oct 28, 2018
Diet: Original
0 Helpful