North African chicken and spinach stew recipe for cosy nights

Ingredients for North African chicken and spinach stew

• 1 whole chicken (about 1.1 kg)

• 3 celery stalks, roughly chopped

• 2 carrots, roughly chopped

• 1 medium onion, roughly chopped

• 3 bay leaves

• sea salt

• 10 garlic cloves, peeled, crushed

• 90 g salted butter, softened

• 2.5 ml freshly cracked black pepper

• 1 cinnamon stick

• 280 g baby spinach, chopped

• 15 ml granulated onion

• 15 ml granulated garlic

• 15 ml paprika

• 1.5 ml cayenne pepper

• 15 ml dried oregano

• cooked basmati rice, for serving

• lemon wedges, for serving (optional)

How to make North African chicken and spinach stew

1. Place the chicken in a large pot and cover it with water. Add the celery, carrot, onion, and bay leaves, then season with 1 tablespoon of salt. Cover the pot and bring to a boil, then reduce the heat and simmer for 45 minutes.

2. 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 (discard the bay leaves), add the garlic, and puree until completely smooth. Set aside.

3. To make the spinach stew, melt 4 tablespoons of the butter in a large saucepan over medium heat. When it begins to bubble slightly, add the vegetable puree and warm it through for about 2 minutes. Season with 1 teaspoon of salt, pepper, and the cinnamon stick, then add the spinach and cook until wilted, about 2 minutes. Pour in 350 ml of the reserved stock and bring to a simmer. Cook for about 15 minutes to allow the flavours to develop. Reduce the heat and keep warm, remembering to remove the cinnamon stick before serving.

4. Meanwhile, when the chicken is cool enough to handle, pat it dry and break it down into 8 pieces: 2 thighs, 2 wings, and 2 breasts (splitting the breasts in half). Place the chicken pieces in a large dish. In a small bowl, combine the granulated onion, granulated garlic, paprika, cayenne, oregano, and 1 teaspoon of salt. Coat the chicken thoroughly in this dry rub.

5. Melt the remaining 2 tablespoons of butter in a large frying pan over high heat. Add the chicken pieces and sear until charred in spots, about 4 minutes. Flip the chicken and cook on the other side for another 4 minutes. Remove from the heat.

6. Serve the chicken with rice and a generous ladle of spinach stew. Squeeze lemon over the plate if desired.

Disclaimer
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.