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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
300 kcal 2000 kcal
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Estimated macros per portion

54 g Protein
50 g Carbohydrates
27 g Fat
8 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 198g boneless skinless chicken breast, cut into chunks 210 kcal
  • 18g olive oil 159 kcal
  • 81g yellow onion, chopped 32 kcal
  • 7g garlic, minced 10 kcal
  • 216g potato, cubed 166 kcal
  • 225g low sodium chicken broth 14 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 0 kcal

Cooking instructions

  1. 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.
  2. yellow oniongarlic
    Add onion and cook 3 minutes, scraping the pot. Add garlic and cook 30 seconds.
  3. potatolow sodium chicken brothbay leaf
    Add potatoes, chicken broth, and bay leaf. Bring to a boil, then reduce to a gentle simmer.
  4. potato
    Cover and cook 18 to 22 minutes until potatoes are tender and chicken is cooked through.
  5. green oliveslemon juice
    Stir in lemon juice and green olives. Simmer uncovered 2 minutes to meld, then serve hot.

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