North African Chicken and Spinach Stew
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026
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This North African chicken and spinach stew is a beautifully fragrant, high-protein dish that offers a comforting warmth through its blend of aromatic spices. By poaching a whole chicken with aromatic vegetables, you create a rich, homemade stock that forms the silky base of the spinach sauce. The dish is finished with a vibrant dry rub of paprika, oregano, and cayenne, giving the seared chicken a wonderful depth of flavour and a light char that pairs perfectly with the earthy greens.
Ideal for a nutritious mid-week dinner or a relaxed weekend gathering, this recipe is as nourishing as it is satisfying. The use of a vegetable purée naturally thickens the stew, ensuring every spoonful is packed with vitamins. Serve it alongside fluffy basmati rice and a squeeze of fresh lemon to lift the savoury notes. It is a wholesome, homemade meal that brings authentic Mediterranean and African influences straight to your kitchen table.
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Ingredients for North African Chicken and Spinach Stew
1 whole chicken (about 1.1kg)
3 celery stalks, roughly chopped
2 carrots, roughly chopped
1 medium onion, roughly chopped
3 bay leaves
Sea salt
10 garlic cloves
6 tablespoons (3/4 stick) salted butter
1/2 teaspoons freshly cracked black pepper
1 cinnamon stick
275g baby spinach, chopped (about 1275g )
1 tablespoon granulated onion
1 tablespoon granulated garlic
1 tablespoon paprika
1/4 teaspoons cayenne pepper
1 tablespoon dried oregano
Cooked basmati rice, for serving
Lemon wedges, for serving (optional)
How to make North African Chicken and Spinach Stew
Back to contentsPLACE the chicken in a large pot and cover it with water. Add the celery, carrot, onion, and bay leaves and season with 1 tablespoon salt. Cover and bring to a boil, then reduce the heat and simmer for 45 minutes.
REMOVE the chicken to a deep dish or bowl and let it drain. Strain the stock into a large bowl or pan and set aside. Transfer the vegetables from the strainer to a blender (remove the bay leaves), add the garlic, and puree until completely smooth. Set aside.
TO make the spinach stew, in a large saucepan over medium heat, melt 60ml of the butter. When it’s bubbling slightly, add the vegetable puree. Warm it through, about 2 minutes. Season with 1 teaspoon salt, the pepper, and the cinnamon stick, then add the spinach and cook until wilted, about 2 minutes. Add 350ml the reserved stock and bring to a simmer. Cook to let the flavours develop, about 15 minutes. Reduce the heat and keep warm (remove the cinnamon stick before serving).
MEANWHILE, when the chicken is cool enough to handle, pat it completely dry and break it down into 8 pieces: 2 thighs, 2 wings, and 2 breasts, then split the breasts in half. Place the chicken pieces in a large dish. Combine the granulated onion, granulated garlic, paprika, cayenne, oregano, and 1 teaspoon salt in a small bowl. Completely coat the chicken in this dry rub.
MELT the remaining 2 tablespoons butter in a large cast-iron skillet over high heat. Add the chicken pieces and sear until charred in spots, about 4 minutes. Flip and cook on the other side, 4 minutes. Remove from the heat.
SERVE the chicken with rice and a generous ladle of spinach stew. Squeeze lemon over the plate if desired.
Haftungsausschluss
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Artikel Geschichte
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28 Jan 2026 | Ursprünglich veröffentlicht
Verfasst von:
UK recipe editors
Peer-Review durch
UK recipe editors

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