• Lottie Williams

Moroccan Chicken Stew

A delicious stew with lots of spices. Make a big batch and freeze some for mid-week dinners.

4 servings


2 tbsps Coconut Oil

2 Chicken Breast (skinless, boneless, diced into chunks)

2 Onions (medium, diced)

1 tsp Turmeric

1/2 tsp Cinnamon

1/2 tsp Ground Cardamom

1/4 tsp Cayenne Pepper

1/2 tsp Sea Salt

4 Tomatoes (large, diced), or 1 tin of chopped tomatoes

1/2 cup Parsley (finely chopped and divided)

2 tsps Raw Honey

2 tbsps Raisins


  1. Heat coconut oil over medium heat in a large pot or saucepan. Add chicken, onion, turmeric, cinnamon, cardamom, cayenne and salt. Cook for 15 minutes, stirring occasionally.

  2. Stir in tomatoes, half the parsley, honey and raisins. Cover and cook for another 15 minutes on a low heat, until chicken is cooked through and sauce is thick. The longer you cook this the better, add a little water if the sauce becomes dry

  3. Uncover and serve immediately. Garnish with remaining parsley and serve


You can make this dish vegetarian by substituting chickpeas (2 tins of cooked chickpeas) for the chicken.