Moroccan Chicken Stew With Spinach & Sun-Dried Tomatoes

This delicious paleo-friendly Moroccan chicken stew is made with lots of nutrient-dense spinach, warm spices, raisins, and sun-dried tomatoes, bringing together bold flavours and heartiness in one dish.

Moroccan chicken stew with spinach & sun-dried tomatoes (Paleo, gluten-free)

While travelling in the van, we’ve been meeting a lot of people and exchanging our favourite recipes. One of the most passed around recipes ended up being a plant-based Moroccan chickpea stew. It was very, very tasty, but while I enjoyed having a plant-based meal with my vegetarian friends, I did feel the effects of those chickpeas on my digestive system, if you know what I mean.

I really wanted to make this stew again and decided to do a chicken version. I also added a few more veggies, so that the stew could be a stand-alone meal. You can, however, serve it over cauliflower rice or extra vegetables.

So, here it is, my adapted paleo Moroccan chicken stew with spinach, raisins and sun-dried tomatoes. I hope you like it as much as I do and it keeps getting passed down to your friends and family.


Moroccan chicken stew with spinach & sun-dried tomatoes (Paleo, gluten-free)

Cook’s notes

How to make paleo chicken stew step by step

You can use any type of chicken meat for this dish. I used a mix of chicken breast and tenderloins. Skinless thighs would also work really well.

White potato can be replaced with sweet potato and for a more low-carb version, use zucchini instead.

For more Moroccan recipes, check out my spiced cauliflower salad and this delicious Moroccan lamb casserole stew.

Moroccan chicken stew with spinach & sun-dried tomatoes (Paleo, gluten-free)

Moroccan Chicken Stew With Spinach & Sun-Dried Tomatoes

  • Author: Irena Macri | Eat Drink Paleo
  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 mins
  • Yield: 4 1x
  • Category: Main



  • 2 tablespoons olive oil
  • 1 medium white onion, chopped
  • 1/2 teaspoon salt
  • 500 g / 1lb chicken meat, diced (breast, tenderloin or thighs)
  • 1 large white potato, peeled and diced into cubes (sweet potato or zucchini can be used instead, see notes above)
  • 1 medium carrot, diced
  • 4 cloves of garlic, finely chopped
  • 8 sun-dried tomatoes, chopped (about 1/3 to ½ cup chopped)
  • 2 tablespoons of raisins
  • 2 teaspoons cinnamon powder
  • 2 teaspoons cumin powder
  • 2 teaspoons paprika powder
  • 1/4 teaspoon chilli powder or cayenne pepper
  • 1 x 400 g tin of tomato puree (chopped tomatoes or tomato passata)
  • 400 ml of chicken stock (about 1 ½ to 2 cups, I just used the tomato tin to measure)
  • 1 cup of defrosted spinach, roughly chopped (squeeze some of the liquid out first)
  • Garnish: Handful of fresh coriander/cilantro


  1. In a heavy medium saucepan, heat the olive oil and add the onions and salt. Sauté, over medium heat, for 3-4 minutes, until slightly soft.
  2. Add the rest of the ingredients except for the tomatoes, chicken stock and spinach. Stir over medium-high heat for 30 seconds to allow the spices to release their aromas.
  3. Add the rest of the ingredients and stir through. Cover with a lid and bring to a boil, then reduce the heat to low-medium and cook for 25 minutes. Remove the lid and cook for a further 5 minutes over slightly higher heat. Make sure to stir a few times during the cooking process.
  4. I like to let the cooked stew sit off the heat for 5 minutes to set and to cool down slightly. Serve garnished with fresh coriander. Cauliflower rice makes for a lovely side dish.


Paleo Friendly Moroccan Chicken Stew With Spinach & Sun-Dried Tomatoes | #paleo #stew #chicken #moroccan

Paleo Chicken Spinach Stew

About the author: I share tasty recipes, tips, and meal plans to help you get healthier and lose weight. I am a qualified nutrition coach with an Advanced Diploma in Nutrition & Weight Management. More about me here.

PS. Some posts contain affiliate links, which means I receive a small commission for purchases made through these links.

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  1. We ate this last night it was delicious! I love anything with sun dried tomatoes so with those and all of those lovely spices this is definitely a recipe to keep!

  2. OMG, sun-dried tomatoes are one of my favorite foods! I love how you’ve combined them with the cumin and chili, which I use a lot in my Mexican cooking. Such lovely comfort food!

    1. Thank you 🙂 Glad to know the zucchini worked well. I’ve only made it with potato but thought it would work with less starchy veggies as well.

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