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 minutes
Cook Time: 1 hour hour
Total Time: 1 hour hour 15 minutes minutes
Course: Lunch, Main Dish
Cuisine: Moroccan
Diet: Gluten Free
Keyword: Chicken, Meal Prep
Servings: 4 servings
Calories: 270 kcal
Author: Meal Prep on Fleek
8 ounces chicken breast cut into ½ inch pieces 1 tablespoon olive oil 2 tablespoon minced garlic 28 ounces diced tomatoes with juices 1 ½ cups carrots diced ⅓ cup onions diced 3 cups chicken stock 1 teaspoon turmeric ½ teaspoon cumin ½ teaspoon coriander ½ teaspoon ground ginger ½ teaspoon cinnamon 4 cups rice cauliflower cooked parsley for garnish salt & pepper to taste
Heat the olive oil in a large pot over high heat.
Add carrots, onions, and garlic. Sauté 4-5 minutes until tender.
Place diced chicken in the pot. Sprinkle with salt and pepper. Cook until chicken is almost but not entirely cooked through,, about 8 minutes.
Add turmeric, coriander, ginger, cinnamon, diced tomatoes with their juices, and chicken stock.
Bring to a boil then reduce to a low simmer. Cover the pot and cook 45 minutes on low.
Serve with cooked cauliflower rice, white or brown rice, and parsley for garnish.
WW Smart Points= Green:2 Blue:1 Purple:1
Serving: 1 meal | Calories: 270 kcal | Carbohydrates: 30 g | Protein: 22 g | Fat: 8 g | Saturated Fat: 2 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 4 g | Trans Fat: 0.01 g | Cholesterol: 42 mg | Sodium: 690 mg | Potassium: 1464 mg | Fiber: 7 g | Sugar: 14 g | Vitamin A: 8278 IU | Vitamin C: 102 mg | Calcium: 139 mg | Iron: 4 mg