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Moroccan Chicken Stew
Scott Hagnas | March 1 2013



Moroccan Chicken Stew - Soups & Salads -  - paleo diet, paleo, recipe, nutrition, robb wolf, scott hagnas, weight lifting, strength, conditioning, fitness, greg everett - Catalyst Athletics Recipes
This recipe is super-sized, so you'll have lots of leftovers. Adjust accordingly if your needs are different!

Active time: 30 minutes
Total time: 1 hour 20 minutes


• 5 Tbsp. coconut oil (divided)
• 1 lemon, sliced thinly crosswise (remove any seeds)
• 3 lbs. chicken breasts or thighs, diced
• 2 onions, chopped
• 4 cinnamon sticks
• 2 tsp. cumin
• 2 tsp. cumin seeds
• 2 tsp. orange peel
• 1 tsp. coriander
• 1 quart chicken stock or water
• 1 lb. diced tomatoes (or you can use 1 can diced tomatoes)
• 4 lbs. sweet potatoes, peeled and diced (I used the whiter fleshed variety)
• 2 cups raisins
• 2 lbs. spinach
• sea salt and pepper to taste

In a medium skillet, sauté the sliced lemon with 1 Tbsp. of coconut oil. Flip the slices a time or two, cooking until they have softened and browned just a bit. Place them aside for later.

Heat a large pot over medium heat and add the remaining coconut oil. Sauté the chicken and onions in the pot until the chicken has browned and the onions are soft. Add the spices and continue to sauté for about 5 minutes more.

Add all of the remaining ingredients except for the spinach. Bring to a simmer for about 30 minutes. Stir in the spinach a little at a time. Cook until all the spinach has wilted; season with the salt and pepper.

Nutritional info: 10 servings at 60g carb, 40g prot, 12g fat. 
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5 Comments
David Peterson 1 | 2013-05-13
Wow! This is delicious. I used collard greens instead of spinach. I'm a former chef, and this is one of the tastiest dishes I've ever cooked.
Scott Hagnas 2 | 2013-05-13
Thanks! Glad you liked it.
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