A spicy, hearty chicken stew with a flavorful harissa broth. Goes perfectly over a bowl of cauliflower rice!

I’m having one of those days. One of those days where your list of things to do keeps getting longer and you feel like you’re working nonstop, but you still end up with a longer list than when you started. In the middle of the day, I had to stop and go to a walk-in because I was shaking and cold and thought that I had hypothermia. Thankfully, it was just some sort of freak chill extravaganza that my body decided to have. That doesn’t necessarily make me feel any better,  but I’m still alive, so maybe they were right. What I do have is a lovely sinus infection. Yay. 

So I am on all of these meds for whatever  issue I had going on, and man they are not fun. We’re talking weird stomach issues, dehydration, the works. But I suppose it’s better than being sick forever? Maybe. I don’t know anymore.

All I know is I love Harissa. I had never cooked with it until recently, and now it’s kind of changing my life. Just don’t give it to anyone who already doesn’t really like spicy food, or if they will spend the rest of their life hating spicy food. It’s legit stuff. 

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Harissa Chicken & Kale Stew

PREP TIME 5 minutes

COOK TIME 30 minutes

TOTAL TIME 35 minutes

SERVINGS 4

INGREDIENTS

• 1 tbsp coconut oil
• 1/4 cup sweet onion diced
• 2 cloves garlic minced
• 1 lb boneless skinless chicken breasts cut into cubes
• 1 lb carrot peeled and sliced
• 2 cups torn kale
• 2 cups chicken broth
• 3 tbsp Harissa
• 2 tbsp tomato paste
• 2 tbsp coconut aminos
• 1/2 tsp ginger
• 1 tsp curry power
• 1 tsp paprika
• 5-6 cups cooked cauliflower rice for serving

INSTRUCTIONS

1. Heat 1 tbsp coconut oil in a large pot over medium heat.
2. Add onion and garlic and saute for 2-3 minutes.
3. Add in the chicken and cook over medium heat for 6-7 minutes, or until no longer pink. Remove from the skillet and set aside.
4. Add carrots and cook for 7-8 minutes to soften, then add the kale and saute for 2 minutes to wilt.
5. Return the chicken to the skillet and pour in brother, harissa, tomato paste, coconut aminos, ginger, curry, and paprika. Let simmer for 5-10 minutes to thicken slightly, and then serve over cooked cauliflower rice!