Morocco is a country firmly on my travel wish list.
For me the exotic north African country conjures up visions of bustling marketplaces brimming with spices and intriguing ingredients, bursting with colour in the heat of the desert, yet surrounded by pockets of lush gardens. Add the promise of spicy lamb tagines, bocodillos and an endless spectrum of spices and I’m half packed and on my way.
Moroccan chicken, chickpea and sweet potato stew is a dish with countless revisions, adaptations and variations floating around the internet, many featuring a necessarily long list of spices in keeping with traditional Moroccan cooking. While doing so is clearly more authentic, I chose to strip my version down to the basics (navigating past a certain lack of stock cupboard ingredients) taking paprika and garlic as my base and adding to it spinach, mushrooms, chicken, sweet potatoes and chickpeas.
Inspired by the flavours of Morocco this simple and delicious stew can be whipped up any day of the week.
CHICKEN, CHICKPEA AND SWEET POTATO STEW
- Two chicken breasts
- Two large sweet potatoes
- Tin of chickpeas
- Few handfuls of fresh spinach
- Tinned tomatoes
- Two large garlic cloves
- Chilli flakes
1. Chop the chicken into chunks and fry in a little garlic and olive oil.
2. Peel and sweets potatoes and dice into half-inch cubes. Heat in the microwave on full power for two minutes to soften slightly.
3. Add the sweet potatoes to the pan and fry for a further until softened.
4. Add 3tsp of paprika and a sprinkling of chilli flakes and stir.
5. Add the mushrooms, garlic, spinach, chick peas and tinned tomatoes and stir well.
6. Cover and leave to simmer for around 30 minutes, or until the sweet potatoes have softened. The sauce will thicken.
7. Serve and enjoy – maybe with a nice wedge of crusty bread or cous cous.