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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

Metric
Servings:
4
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

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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

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Reviews

Ratings

Original (59)
Gluten-free (4)
Paleo (20)
Vegetarian (10)

Most Helpful

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

By: Kelley
Posted: Feb 27, 2020
Diet: Original
1 Helpful

45 reviews

Awesome soup! I wound up using the spice set from the shwarma chicken.

By: Maureen
Posted: Oct 11, 2021
Diet: Original
0 Helpful

Used 1 cup of lentils and omitted the garbanzo beans. Replaced chard with kale and turnips with parsnips since that’s what they had at the store. Everyone loved this one!

By: Sarah
Posted: Oct 07, 2021
Diet: Vegetarian
0 Helpful

This was incredible! My husband does not like turnips, but said they were actually good in this recipe. So many good flavors.

By: Kristin
Posted: Oct 07, 2021
Diet: Paleo
0 Helpful

Wow, this was fantastic! We loved it! I used only 4 cups broth and used about 1.25 cups of pre-cooked lentils. Also made homemade GF-DF naan, and omitted the yogurt.

By: Elissa
Posted: Oct 06, 2021
Diet: Gluten-free
0 Helpful

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

By: Kelley
Posted: Feb 27, 2020
Diet: Original
1 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