mediterranean

Algerian Chicken and Olive Potato Stew with Ras El Hanout

This simmered dish pairs boneless skinless chicken breast, cut into chunks with potato, cubed, low sodium chicken broth and green olives, pitted. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced High satiety Heart friendly High protein Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

53 g Protein

51 g Carbohydrates

27 g Fat

8 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

196g boneless skinless chicken breast, cut into chunks 208 kcal
18g olive oil 159 kcal
80g yellow onion, chopped 32 kcal
7g garlic, minced 10 kcal
214g potato, cubed 165 kcal
223g low sodium chicken broth 13 kcal
31g green olives, pitted 45 kcal
13g lemon juice 4 kcal
2g ras el hanout 6 kcal
1g bay leaf 2 kcal
2g salt and black pepper 5 kcal

Cooking instructions

olive oilras el hanoutsalt and black pepper
Season chicken with salt, pepper, and ras el hanout. Heat olive oil in a small pot over medium-high heat and brown the chicken 3 to 4 minutes total.
yellow oniongarlic
Add onion and cook 3 minutes, scraping the pot. Add garlic and cook 30 seconds.
potatolow sodium chicken brothbay leaf
Add potatoes, chicken broth, and bay leaf. Bring to a boil, then reduce to a gentle simmer.
potato
Cover and cook 18 to 22 minutes until potatoes are tender and chicken is cooked through.
green oliveslemon juice
Stir in lemon juice and green olives. Simmer uncovered 2 minutes to meld, then serve hot.