Chicken and Spinach Stew

cook 20 mins
  • 625 g (1¼ lb) skinless, boneless chicken thigh, thinly sliced
  • 2 teaspoons ground cumin
  • 1 teaspoon ground ginger
  • 2 tablespoons olive oil
  • 1 tablespoon tomato purée
  • 2 x 400 g (13 oz) cans cherry tomatoes
  • 50 g (2 oz) raisins
  • 250 g (8 oz) cooked Puy lentils
  • 1 teaspoon grated lemon rind
  • 150 g (5 oz) baby spinach
  • salt and pepper
  • freshly chopped parsley, to garnish (optional)
  • steamed couscous or rice, to serve (optional)
  • Mix the chicken with the ground spices until well coated. Heat the olive oil in a large saucepan or flameproof casserole dish, then add the chicken and cook for 2–3 minutes, until lightly browned.
  • Stir in the tomato purée, tomatoes, raisins, lentils and lemon rind, season and simmer gently for about 12 minutes, until thickened slightly and the chicken is cooked.
  • Add the spinach and stir until wilted. Ladle the stew into bowls, then scatter with parsley and serve with steamed couscous or rice, if desired.
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