Moroccan-Inspired Chicken Stew

Some nights the kindest thing you can do for yourself is keep it simple. This stew asks almost nothing of you. Everything goes into 1 pot, and time does the rest. On a day that has already taken what it took, a meal that cooks itself without watching is its own kind of care.

Think of this as chicken soup with more intention. Chicken is a source of protein, which the body draws on to repair and rebuild. Ginger and turmeric carry compounds studied for their role in calming inflammation, and they are the quiet center of this bowl. Carrots add beta-carotene, a building block the body uses to make vitamin A.

A pot of broth, real vegetables, fresh herbs from a bunch you washed yourself. Make it beautiful in its plainness. Let it simmer while you do something else you needed to do, and come back to a warm bowl.

Ingredients

• 1 pound chicken, chopped
• 10 cups chicken broth
• 6 garlic cloves
• 2 cups onion, chopped
• 2 cups carrot, chopped
• 2 cups celery, chopped
• 2/3 cup cilantro, chopped
• 2/3 cup parsley, chopped
• 2 tablespoons lemon juice
• 1 tablespoon coconut oil
• 2 teaspoons sea salt
• 1 1/2 teaspoons ground ginger
• 1 teaspoon ground turmeric

Note: This recipe is fully AIP elimination-friendly with no swaps needed. Built-in modifications: omit the onion for interstitial cystitis; omit the lemon juice for low-histamine or interstitial cystitis. The broth volume makes this high in sodium, so taste before adding the full amount of salt.

Method

• Add everything to the slow cooker at once: chicken, broth, garlic, onion, carrot, celery, cilantro, parsley, lemon juice, coconut oil, salt, ginger, and turmeric.
• Cook on high for 2 to 3 hours, until the chicken shreds easily. If you cut the vegetables large, give it longer. Taste and adjust the salt before serving.

Instant Pot variation

Set the pot to Saute and warm the coconut oil. Soften the onion and garlic for a couple of minutes if you want a deeper base, or skip straight to dumping. Add the chicken, broth, carrot, celery, herbs, lemon juice, salt, ginger, and turmeric, keeping the liquid below the fill line; you may need to reduce the broth to fit, then top up after cooking. Seal and cook on high pressure for roughly 12 to 15 minutes (untested, kitchen-test). Let the pressure release naturally for about 10 minutes, then quick-release the rest. Shred the chicken in the pot, taste, and adjust.

For the stovetop, bring everything to a boil in a stockpot, then lower to a gentle simmer for 30 to 40 minutes until the chicken is cooked through and the vegetables are tender.

*Adapted from acleanplate.com*