Ingredients
Equipment
Method
- Heat olive oil in Dutch oven over medium-high heat. Season chicken with salt, pepper, and half the cumin. Brown chicken pieces 3–4 minutes per side. Remove and set aside.
- Lower heat to medium. Sauté onion 4 minutes until softened. Add garlic, remaining cumin, coriander, cinnamon, and cayenne. Cook 1 minute until fragrant.
- Add diced tomatoes and chicken broth. Stir to combine and scrape up browned bits from the bottom of the pot. Return chicken to pot.
- Bring to a boil, reduce heat, and simmer covered 15 minutes. Add cauliflower and zucchini. Simmer another 15 minutes until vegetables are tender.
- Stir in spinach until wilted. Adjust seasoning and garnish with fresh cilantro before serving.
Nutrition
Notes
Net Carbs: 4g per serving (6g carbohydrates − 2g fiber).
Substitutions: Stir in ½ cup coconut milk at the end for a creamier, richer broth. Swap chicken for bone-in lamb shoulder (increase cook time by 30 minutes).
Storage: Cool completely and refrigerate in an airtight container for up to 4 days.
Reheating: Warm on the stovetop over medium heat. Add a splash of chicken broth to loosen the stew if needed. Do not boil.
