Moroccan Turmeric Chicken Stew

Moroccan Turmeric Chicken Stew

Moroccan Turmeric Chicken Stew  

This chicken stew has an anti-inflammatory boost! Seasoned with Moroccan flavors, it’s pungent, fragrant and slightly sweet. Serve over cauliflower rice, white or brown rice for a warm lunch or dinner. 

Moroccan Turmeric Chicken Stew

Moroccan Turmeric Chicken Stew  Ingredients:

2 large chicken breasts, boneless skinless & chopped into ½ inch pieces 

1 tbsp. extra virgin olive oil 

2 tbsp. minced garlic 

28 ounces diced tomatoes with juices 

1 ½ cups carrots, diced 

½ cup onions, diced 

3 cups chicken stock 

1 tsp. turmeric 

½ tsp. cumin 

½ tsp. coriander 

½ tsp. ground ginger 

½ tsp. cinnamon 

4 cups cooked cauliflower rice, or white or brown rice 

parsley for garnish 

salt and pepper to taste 

Moroccan Turmeric Chicken Stew

Moroccan Turmeric Chicken Stew

Moroccan Turmeric Chicken Stew

Moroccan Turmeric Chicken Stew

Moroccan Turmeric Chicken Stew

Moroccan Turmeric Chicken Stew

This chicken stew has an anti-inflammatory boost! Seasoned with Moroccan flavors, it’s pungent, fragrant and slightly sweet. Serve over cauliflower rice, white or brown rice for a warm lunch or dinner.
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Course: Lunch, Main Dish
Cuisine: Moroccan
Keyword: Chicken, Meal Prep
Servings: 4 servings
Author: Meal Prep on Fleek

Ingredients

  • 8 ounces Chicken Breast cut into 1/2 inch pieces
  • 1 tbsp olive oil
  • 2 tbsp Minced Garlic
  • 28 ounces diced tomatoes with juices
  • 1 1/2 cups Carrots diced
  • 1/3 cup onions diced
  • 3 cups chicken stock
  • 1 tsp turmeric
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • 1/2 tsp Ground Ginger
  • 1/2 tsp cinnamon
  • 4 cups rice cauliflower cooked
  • parsley for garnish
  • salt & pepper to taste

Instructions

  • Heat a large pot over high heat with extra virgin olive oil.
  • Add carrots, onions and garlic. Sauté 4-5 minutes until tender.
  • Place diced chicken in the pot. Sprinkle with salt and pepper. Cook 8 minutes until chicken is almost cooked through. It doesn’t have to be done at this point.
  • To the pot, add turmeric, coriander, ginger, cinnamon, diced tomatoes with juices and chicken stock.
  • Bring to a boil then reduce to a low simmer. Cover the pot and cook 45 minutes on a low heat.
  • Serve with cooked cauliflower rice, white or brown rice and parsley for garnish.

Notes

Nutrition for 1 out of 4 servings:
18g Protein | 22g Carbs | 4g Fat | 195 Calories
Tried this recipe?Mention @mealpreponfleek or tag #mealpreponfleek!

10 Comments on "Moroccan Turmeric Chicken Stew"

  1. Where are the steps on how to prep this recipe???

  2. I’m planning to make this meal this sunday! I will tag you guys on insta for sure! Wish me luck 🙂

  3. Anyone know the fiber count so we can calculate net carbs?

  4. Is that 2 tablespoons of minced garlic correct? Seems like a whole lot for one dish! Cant wait to make it though- more turmeric in my life is a 2019 goal!

  5. Was a little skeptical at first but followed the recipe exactly. Wow! What a delicious dish, will definitely be making this again.

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