Chicken Moroccan Stew

Moroccan Stew

Drum roll please….

First recipe post!  This one pot meal will be sure to warm your soul.  I’ve been making a non-paleo version of this stew for years.  If you like a little kick, add some hot chili powder!

5 from 1 reviews
Chicken Moroccan Stew
Prep time
Cook time
  • 3 chicken breasts (~2 lbs), cut, cubed
  • 1 tbsp coconut oil
  • 3 garlic cloves, peeled, minced
  • 1 sm onion, chopped
  • 1 green pepper, chopped
  • 3 celery stalks, chopped
  • 1 tsp each cumin, curry powder, ground coriander and chili powder
  • 2 tsp grated ginger root
  • 3 sweet potato (~4 cups), peeled, cubed
  • 3 cups vegetable broth or bone broth
  • 1 can diced tomato or homemade stewed tomatoes
  • 1 tbsp fresh squeezed lemon juice
  • 4 tbsp fresh cilantro, finely chopped
  • 2 tbsp organic cashew butter
  1. Cut chicken into small cubes.
  2. Heat coconut oil in a large saucepan over medium-high heat.
  3. Add minced garlic cloves to pan, stir for 1 min.
  4. Add chicken. Cook, stirring occasionally, until almost all pink is gone.
  5. This is a good time to get the sweet potatoes prepped. Peel and cut into small cubes.
  6. Add onion, pepper and celery to the hot tub. Cook until softened.
  7. Add all spices and cook for 1 min.
  8. Add sweet potatoes, vegetable broth, diced tomatoes and fresh lemon juice. Easy peasy, lemon squeezy.
  9. Bring to a boil, then reduce heat and simmer for 30 min or until potatoes are tender.
  10. Stir in 2 tbsp cilantro and cashew butter. Continue to heat for 5 min.
  11. Grab some bowls, fill 'em up and top with fresh cilantro.
  12. Enjoy!

Moroccan Stew 2


Get More Updates!

Sign up to get exclusive updates & tips!


Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: