Moroccan Chicken Stew


We love this stew for its amazing flavor and health benefits! Have you tried cooking with turmeric yet? Turmeric contains curcumin, which has powerful antioxidant and anti-inflammatory properties - so it's definitely worth adding to your diet (either in cooking or supplement form). 

We omitted the salt in this recipe (because we are not big fans of salt at our house) and added a dash of black pepper. Black pepper can actually enhance the absorption of turmeric in cooking - so sprinkle it on and enjoy! 


Moroccan Chicken Stew - Makes 4 servings (Gluten + Dairy Free)

1/4 cup Coconut Oil
10 ozs Chicken Breast (skinless,
boneless, diced into chunks)
2 Yellow Onion (medium, diced)
1 tsp Turmeric
1 tsp Cinnamon
1/4 tsp Nutmeg
1/4 tsp Cayenne Pepper
Dash Black Pepper
3 Tomato (large, diced)
1/2 cup Parsley (finely chopped and
2 tbsps Raw Honey
1/3 cup Organic Raisins


1. Heat coconut oil over medium heat in a large pot or saucepan. Add chicken, onion, turmeric, cinnamon, nutmeg, cayenne and dash of black pepper. Cook for 15 minutes, stirring occasionally.
2. Stir in tomatoes, half the parsley, honey and raisins. Cover and cook for another 15 minutes, until chicken is cooked through and sauce is thick.
3. Uncover and serve immediately. Garnish with remaining parsley. Enjoy!

Serve with quinoa or brown rice (optional)


Recipe adapted from That Clean Life and modified by Registered Dietitian Nutritionist, Julie Woodmansee, MSH, RDN, LD. 

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