Here’s an amazing nutrient-dense hearty chicken stew with all the wonderful flavors of the Mediterranean.

Chicken thighs, tomatoes, whole lemons, olives, capers, cauliflower, almonds, saffron, pine nuts & purple potatoes.

Full of quality protein, citrus bioflavonoids, polyphenols, fiber & resistant starch.

Great for supporting your gut and immune health.

Chicken Stew

  • 1 tbsp avocado oil
  • 6 boneless, skinless chicken thighs
  • 2 tsp ras el hanout spice
  • Salt & pepper to taste
  • 1 yellow onion, sliced
  • 4 cloves garlic, sliced
  • 1 whole lemon, cut into 1/4″ pieces
  • 16 mixed olives, sliced
  • 1 tbsp capers, drained
  • 12 grape tomatoes
  • 1 cup chicken broth

1). Season the chicken with salt, pepper & ras el hanout

2). Brown in a dutch oven & remove

3). Saute the remaining ingredients except for the chicken broth til soft

4). Add the chicken broth & bring to boil

5). Add chicken thighs & bring to simmer

6). Cover and let stew for 45 minutes until meat is tender

7). Pull chicken apart into bite-size pieces

Cauliflower Puree:

  • 1 head of cauliflower, cut into florets
  • 4 cloves garlic, sliced
  • 1 large shallot, sliced
  • 2 tbsp almonds
  • 1/2 tsp saffron
  • 1/4 cup water
  • Salt & pepper to taste

1). Fill a large pot up with 1/2 inch of water fitted with a steamer basket & bring to boil, then simmer

2). Heat up the water & add saffron and let the color bloom for 5 minutes

3). Place cauliflower, garlic, shallot & almonds into a pot and cook 20 minutes til tender

4). Drain the cooked ingredients with saffron water & place into a high-speed blender & puree til smooth.

5). Add salt & pepper to taste

Roasted Purple Potatoes:

  • 4 purple potatoes
  • 1 tbsp Avocado oil
  • 1 tsp dried rosemary
  • Salt & pepper to taste

1). Pre-heat oven to 425 dF

2). Rub the potatoes with oil & season & place onto a roasting pan 

3). Roast in the oven for 25-30 minutes til tender

4). Remove & cut into discs

Assembly:

  • 2 tbsp pine nuts, toasted
  • 6 sprigs of fresh cilantro

1). Spoon cauliflower puree into a bowl

2). Add chicken “stew”

3). Add purple potatoes

4). Garnish with toasted pine nuts & fresh cilantro

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