Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Yield 6

Ingredients

  • 2 tbsp (30ml) canola oil divided
  • 6 Chicken drumsticks
  • 1 onion diced
  • 1 sweet potato diced
  • 3 cloves garlic crushed
  • 1 can (796ml) diced tomatoes no salt added
  • 1 tbsp(15ml) tomato paste
  • 2 ½ cups (625ml) chicken broth no salt added
  • 1 bell pepper diced
  • 2 cups(500ml) kale chopped
  • 1 can (540 ml) chickpeas no salt added, rinsed and drained
  • Cilantro for garnish optional

Spice mix

  • ½ tsp (2.5ml) Cumin
  • 1 tsp (5ml) Paprika
  • ¼ tsp (1.2ml) ground ginger
  • ¼ tsp (1.2ml) cinnamon
  • ½ tsp (2.5ml) coriander
  • 1/2 tsp (2.5ml) Salt
  • ½ tsp (2.5ml) black pepper

Instructions

  • In a large saucepan, add 1 tbsp canola oil and sautée chicken drumsticks for 10-15 mins (rotating drumsticks halfway through). Remove chicken and set aside.
  • In the same saucepan, add remaining oil (1 tbsp) and sauté onions for 2-3 mins. Add sweet potato and garlic and continue to cook on med/high heat for 2 mins.
  • Make spice mix.
  • Add spice mix, diced tomatoes, tomato paste, and chicken broth. Place previous chicken into saucepan, bring to a boil, and simmer on medium heat for 20 mins.
  • Add peppers, kale and chickpeas and simmer for another 10 mins.
Nutrition Facts
Moroccan Stew
Per
 
329 g
Calories
227
% Daily Value*
Fat
 
9
g
14
%
Saturated Fat
 
1.4
g
9
%
Carbohydrates
 
19.4
g
6
%
Fibre
 
5
g
21
%
Sugars
 
6
g
7
%
Protein
 
18
g
36
%
Sodium
 
250
mg
11
%
Vitamin A
 
213
IU
4
%
Vitamin C
 
30
mg
36
%
Calcium
 
57
mg
6
%
Iron
 
2
mg
11
%
*5% or less is a little, 15% or more is a lot

Tips & Notes

Serve with whole grain couscous or quinoa. Garnish with fresh cilantro and chili flakes, as desired.
Recipe by Tamara Sarkisian, Registered Dietitian

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