Today is the first official day of Fall, and coincidentally it’s the first break from the 90 degree heat where I live. I can’t tell you how excited I am for sweatshirt and latte season!! Everything about fall feels cozy and comforting, and that includes the food. Fall food is my jam; God knows I love to come home to dinner ready in the slow cooker and pumpkin bread for dessert.
While fall is usually the beginning of the “letting ourselves go” part of the year, I actually find it to be the perfect opportunity to get back on track with eating. It’s so easy on vacations and at bbq’s to eat and drink way more than we normally would. Now’s the time to get healthy eating back in check before the holidays mess us up all over again.
I’ve been experimenting with giant pots of soups and stews lately that are filled with healthy and nutritious ingredients I can eat throughout the week. This Moroccan Chicken and Sweet Potato Stew was a major success in this new venture of mine. It’s the perfect detox meal to have for lunch or dinner that first of all, tastes amazing, and second, is so healthy for you. Seriously, this is packed with so many things that your body will thank you for: sweet potatoes, lentils, turmeric, vegetables, and chicken. There is literally nothing bad for you in this stew, and it’s hearty enough to fill you up for a big chuck of the day!
It’s also super easy to make. All of the Moroccan spices are what make this dish so truly delicious, and nothing is outside the realm of what you probably have in your spice cabinet already. I begin by adding all of my spices to a small bowl so they are ready when I need them.
Then in a large soup or stew pot over medium high heat, I melt my butter. Just two tablespoons, and it adds so much flavor. Then, add the garlic and diced onion to the melted butter until the onions begin to become soft. Finally, add the spice mixture, and stir until it coats the onions. Allow this to continue to cook for another two minutes.
Next add all of your vegetables, lentils, tomatoes, raisins, and chicken broth. Bring to a boil, then reduce the heat to a simmer for about 40 minutes until the vegetables are tender and the lentils are soft.
And lastly, add the shredded chicken, and stir into the rest of the stew. I always do this in the crockpot beforehand but you could just as easily place the chicken thighs on a baking sheet and put in the oven while the stew simmers. Taste the stew to adjust any spices if necessary, then allow it to simmer for another 10 minutes before removing from the heat.
From this point you can eat it right away! I portioned it out into containers for lunches throughout the week for my husband and I.
Let me know what you think and send any more super healthy detox recipe ideas my way!!!
Moroccan Chicken and Sweet Potato Stew
4-6 chicken thighs, cooked and shredded (I just do this in the slow cooker on high prior)
1 cup lentils (optional)
1 can diced tomatoes
3 cloves garlic
1 yellow onion, diced
2 large carrots, chopped
2 large sweet potatoes, peeled and cubed
1 bell pepper, chopped
1/2 cup golden raisins
2 tbsp butter
1 tsp cumin
1 tsp turmeric
1 tsp salt
3/4 tsp cinnamon
1/2 tsp red pepper flakes
1/2 tsp curry powder
1/4 tsp ground ginger (or 1 tbsp fresh, grated ginger)
1. Add spices to a small bowl and stir to combine.
2. In large pot over medium high heat, melt butter. Add garlic and onion until onions begin to become soft. Then add spice mixture. Stir to coat onions, and saute for another two minutes.
3. Add vegetables, lentils, tomatoes, raisins, and broth. Bring to a boil, then reduce heat to simmer for about 40 minutes until the vegetables are tender and the lentils are soft.
4. Add the chicken, and stir into the rest of the soup. Taste to adjust spices if necessary, then allow to simmer for another 10 minutes before removing from the heat.