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Moroccan Pumpkin Stew with Chicken (PALEO)

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This is the paleo version of the Moroccan stew filled with fragrant spices and chicken.

Ingredients

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  • 2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper or to taste
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon allspice (optional)
  • 1 tablespoon coconut oil
  • 1 large yellow onion, diced
  • 1 red bell pepper, diced
  • 2 garlic cloves, minced
  • 1 teaspoon fresh ginger, grated or minced
  • ½ teaspoon Celtic sea salt
  • 1/2 cup chicken broth or vegetable broth
  • 1–15 ounce can organic pumpkin puree
  • 1/2 cup canned coconut milk
  • 1 tablespoon maple syrup
  • 3/4 pound chicken breasts cut into small cubes, about ½ inch
  • 2 cups packed baby spinach, roughly chopped
  • 2 tablespoons lemon juice
  • ½ cup cilantro

Instructions

  1. Measure spices and put into a small bowl.
  2. Heat the coconut oil in a large heavy sauté pan or cast iron pan.
  3. Add onion and bell pepper. Cook on medium until softened, about 5 minutes.
  4. Add garlic, ginger and salt. Cook 1 minute more.
  5. Add spices. Sauté 1 minute until spices are fragrant.
  6. Add broth, pumpkin, coconut milk and maple syrup.
  7. Stir to combine and bring to a simmer.
  8. Simmer on medium low uncovered, about 5 minutes.
  9. Season chicken with salt and pepper.
  10. Add chicken, simmer stirring occasionally until the sauce has thickened and the chicken is done, 3-5 minutes.
  11. Add spinach, stir until wilted, 1 minute.
  12. Remove from heat and season with lemon juice.
  13. Serve in bowls with cauliflower rice topped with cilantro.

Find it online: https://eatwellenjoylife.com/comforting-moroccan-pumpkin-stew/