Meat

Chicken and Spinach Stew

cook 20 mins
Tags:
Ingredients
  • 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)
Directions
  • 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.
Like This? Try These
More on Food