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North African Chicken Soup
Spinach Salad with Pears and Lemon Vinaigrette
Ingredients
- 2 cups chopped onion
- 6 cloves garlic, minced
- 3 Tbsp olive oil
- 1½ lb boneless, skinless chicken thighs, cut into bite-size pieces
- 1 tsp ground cumin
- ½ tsp cayenne pepper
- ¼ tsp ground cinnamon
- 3 cups peeled, cubed sweet potatoes
- ½ cup creamy peanut butter
- ¼ cup tomato paste
- 3 cups low-sodium chicken broth
Instructions
- Sauté onion and garlic in hot oil in a large Dutch oven over medium-high heat 6 minutes.
- Stir in chicken, cumin, cayenne pepper, and cinnamon; sauté 5 minutes or until chicken is browned. Add potatoes; sauté 1 minute.
- Stir in peanut butter and tomato paste; cook 1 to 2 minutes, stirring often. Stir in broth, and bring to a boil.
- Reduce heat, cover, and simmer 25 minutes or until chicken is done, stirring occasionally. Season with salt and pepper to taste.
Side Dish Ingredients
- 1 tsp honey
- ¾ tsp Dijon mustard
- ¼ cup extra virgin olive oil
- 1 (5-oz) pkg baby spinach
- ½ cup thinly sliced red onion
- 1 pear, thinly sliced
- 3 Tbsp fresh lemon juice
Side Dish Instructions
- Whisk together honey and mustard in a large bowl. Gradually add oil, whisking until blended. Add spinach and onion to bowl.
- Toss pear with lemon juice; add to salad, and toss.
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
