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. This meal was last featured in 2018.
- 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
- Onions, medium - 1 , diced
- 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)
Onion / 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)
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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, onions, and chard stems. Saute, scraping up any browned bits on the bottom of the pan, until onions 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.