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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.
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Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Course: Lunch, Main Dish
Cuisine: Moroccan
Diet: Gluten Free
Keyword: Chicken, Meal Prep
Servings: 4 servings
Calories: 270kcal
Author: Nick Quintero

Ingredients

  • 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

Instructions

  • 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.

Notes

WW Smart Points= Green:2  Blue:1  Purple:1
 

Nutrition

Serving: 1meal | Calories: 270kcal | Carbohydrates: 30g | Protein: 22g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 42mg | Sodium: 690mg | Potassium: 1464mg | Fiber: 7g | Sugar: 14g | Vitamin A: 8278IU | Vitamin C: 102mg | Calcium: 139mg | Iron: 4mg
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