North African Chicken and Spinach Stew

Name: North African Chicken and Spinach Stew
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: North African
Ingredients: 1 whole whole chicken (about 2 1/2 pounds); 3 stalks celery stalks, roughly chopped; 2 whole carrots, roughly chopped; 1 medium medium onion, roughly chopped; 3 whole bay leaves; 2 tablespoons Sea salt; 10 cloves garlic cloves; 6 tablespoons salted butter; ½ teaspoon freshly cracked black pepper; 1 stick cinnamon stick; 10 ounces baby spinach, chopped; 1 tablespoon granulated onion; 1 tablespoon granulated garlic; 1 tablespoon paprika; ¼ teaspoon cayenne pepper; 1 tablespoon dried oregano; 3 cups Cooked basmati rice; 2 whole Lemon wedges; for serving (optional)

A hearty and aromatic North African dish combining tender chicken with a rich spinach stew, flavored with warming spices like cinnamon, paprika, and cayenne. Served over basmati rice, this comforting meal features a flavorful blend of vegetables and garlic in a smooth sauce.

6 servings

1 hr 43 min

Published October 4, 2025

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Ingredients

•1 whole whole chicken (about 2 1/2 pounds)
•3 stalks celery stalks, roughly chopped
•2 whole carrots, roughly chopped
•1 medium medium onion, roughly chopped
•3 whole bay leaves
•2 tablespoons Sea salt
•10 cloves garlic cloves
•6 tablespoons salted butter
•½ teaspoon freshly cracked black pepper
•1 stick cinnamon stick
•10 ounces baby spinach, chopped
•1 tablespoon granulated onion
•1 tablespoon granulated garlic
•1 tablespoon paprika
•¼ teaspoon cayenne pepper
•1 tablespoon dried oregano
•3 cups Cooked basmati rice
•2 whole Lemon wedges
•for serving (optional)

Cooking Instructions

1.
PLACE the chicken in a large pot and cover it with water. Add the celery, carrot, onion, and bay leaves and season with 1 tablespoon salt. Cover and bring to a boil, then reduce the heat and simmer for 45 minutes.
45 min
2.
REMOVE the chicken to a deep dish or bowl and let it drain. Strain the stock into a large bowl or pan and set aside. Transfer the vegetables from the strainer to a blender (remove the bay leaves), add the garlic, and puree until completely smooth. Set aside.
10 min
3.
TO make the spinach stew, in a large saucepan over medium heat, melt 4 tablespoons of the butter. When it's bubbling slightly, add the vegetable puree. Warm it through, about 2 minutes. Season with 1 teaspoon salt, the pepper, and the cinnamon stick, then add the spinach and cook until wilted, about 2 minutes. Add 1 1/2 cups of the reserved stock and bring to a simmer. Cook to let the flavors develop, about 15 minutes. Reduce the heat and keep warm (remove the cinnamon stick before serving).
20 min
4.
MEANWHILE, when the chicken is cool enough to handle, pat it completely dry and break it down into 8 pieces: 2 thighs, 2 wings, and 2 breasts, then split the breasts in half. Place the chicken pieces in a large dish. Combine the granulated onion, granulated garlic, paprika, cayenne, oregano, and 1 teaspoon salt in a small bowl. Completely coat the chicken in this dry rub.
15 min
5.
MELT the remaining 2 tablespoons butter in a large cast-iron skillet over high heat. Add the chicken pieces and sear until charred in spots, about 4 minutes. Flip and cook on the other side, 4 minutes. Remove from the heat.
8 min
6.
SERVE the chicken with rice and a generous ladle of spinach stew. Squeeze lemon over the plate if desired.
5 min

North African Chicken and Spinach Stew

6 servings

1 hr 43 min

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•1 whole whole chicken (about 2 1/2 pounds)

•3 stalks celery stalks, roughly chopped

•2 whole carrots, roughly chopped

•1 medium medium onion, roughly chopped

•3 whole bay leaves

•2 tablespoons Sea salt

•10 cloves garlic cloves

•6 tablespoons salted butter

•½ teaspoon freshly cracked black pepper

•1 stick cinnamon stick

•10 ounces baby spinach, chopped

•1 tablespoon granulated onion

•1 tablespoon granulated garlic

•1 tablespoon paprika

•¼ teaspoon cayenne pepper

•1 tablespoon dried oregano

•3 cups Cooked basmati rice

•2 whole Lemon wedges

•for serving (optional)

Cooking Instructions

PLACE the chicken in a large pot and cover it with water. Add the celery, carrot, onion, and bay leaves and season with 1 tablespoon salt. Cover and bring to a boil, then reduce the heat and simmer for 45 minutes.

45 min

REMOVE the chicken to a deep dish or bowl and let it drain. Strain the stock into a large bowl or pan and set aside. Transfer the vegetables from the strainer to a blender (remove the bay leaves), add the garlic, and puree until completely smooth. Set aside.

10 min

TO make the spinach stew, in a large saucepan over medium heat, melt 4 tablespoons of the butter. When it's bubbling slightly, add the vegetable puree. Warm it through, about 2 minutes. Season with 1 teaspoon salt, the pepper, and the cinnamon stick, then add the spinach and cook until wilted, about 2 minutes. Add 1 1/2 cups of the reserved stock and bring to a simmer. Cook to let the flavors develop, about 15 minutes. Reduce the heat and keep warm (remove the cinnamon stick before serving).

20 min

MEANWHILE, when the chicken is cool enough to handle, pat it completely dry and break it down into 8 pieces: 2 thighs, 2 wings, and 2 breasts, then split the breasts in half. Place the chicken pieces in a large dish. Combine the granulated onion, granulated garlic, paprika, cayenne, oregano, and 1 teaspoon salt in a small bowl. Completely coat the chicken in this dry rub.

15 min

MELT the remaining 2 tablespoons butter in a large cast-iron skillet over high heat. Add the chicken pieces and sear until charred in spots, about 4 minutes. Flip and cook on the other side, 4 minutes. Remove from the heat.

8 min

SERVE the chicken with rice and a generous ladle of spinach stew. Squeeze lemon over the plate if desired.

5 min