Middle Eastern chicken

This is a recipe I have adapted over time. I don’t know how many variations I have made over the years, but this is the one I want to share with you. It’s really East meets West, so I guess settling for the middle makes sense! This comforting one pot is strongly influenced by my travels to Spain and Turkey and tweaked by my love of Moroccan and Indian cuisine.

I don’t tend to measure, instead I go with the trial and error approach so I learn on the job! I strongly recommend trusting your palette when it comes to understanding flavor profiles and combinations. This approach allows for more creativity, a wider repertoire of recipes and ultimately better tasting food. But just so you know, the measuring part doesn’t come easy to me! I have relied on taste testing for too long. It’s a lot more fun. 

An easy lean one pot mid week dinner packed with medicinal spices, Middle Eastern chicken pairs well with basmati rice, roasted vegetables or a salad (topped with a dollop of Greek yogurt) and is even better the following day (if you manage to save some!). All veggie? Switch out the chicken for cauliflower, chick peas and sweet potato.

Ingredients (Serves 4):

1 tbsp olive oil

1 onion, chopped

6 garlic cloves, minced

Thumb size piece of ginger, minced

16 oz organic chicken breast, cut into strips

1 tsp cumin

1 tsp smoked paprika

1 tsp cayenne pepper (start with half if you like your food mild/medium)

1 tsp turmeric

2 cinnamon sticks

1 tsp oregano

1 15 oz can of chopped tomatoes (I use San Marzano)

1.5 cups low sodium organic chicken bone broth (I use Pacific)

6 cups spinach

10 – 15 Kalamata olives, halved

Handful of fresh cilantro, chopped

Method:

1. Heat the olive oil in a large pan and cook the onion for a few minutes, until softened. Add the garlic and ginger, and heat for a further minute.
2. Include the chicken and give it a good stir, coating the meat. Add the herbs and spices, distributing evenly so all of the chicken is well covered. Let it sear for a couple of minutes.
3. Pour in the tomatoes and stock and bring to the boil. Reduce to a medium heat and let simmer for 20 minutes.
4. Stir in the spinach, cilantro and olives in the last couple of minutes.

Equally yummy paired with chick peas and bell pepper (omit the olives) for a full on curry! Serve with brown basmati for a deliciously nutty taste and additional fiber.

Simple, healthy and satisfying! Only 320 calories per serving!

enjoy!