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Moroccan Chicken Stew

Serves 4


  • 500g Chicken breast

  • 1 tin of chopped tomatoes 1 packet of puy lentils

  • 1 courgette

  • 4 large tomatoes

  • 200ml chicken stock

  • 2 tsp cumin seeds

  • 1 1/2 tsp chilli powder

  • 1 1/2 smoked paprika

  • Salt


Add everything to a large casserole dish with lid, and cook in the oven on a low heat -160* for 50-60 minutes. Shred the chicken with a fork once ready.

Approximate calories per serving 253 C 15.5g F 4.7g P 33g

To make this vegan you can add in 240g of chick peas and use vegetable stock.


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