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Morrocan-spiced Chicken and Kale Stew with Pearl Barley

Morrocan-spiced Chicken and Kale Stew with Pearl Barley

Serves 4


1 tbsp olive oil
1 onion, chopped
1 garlic clove, crushed
1 large carrot, diced
1 tsp Roast Moroccan Spices
1.2L chicken stock
100g pearl barley
4 skinless chicken breast fillets
4 large vine tomatoes, skinned, seeded and roughly chopped
125g kale
handful fresh parsley, chopped
handful fresh mint, chopped


  1. Heat the oil in a large heavy-based pan and add the onion, garlic and carrot. Cook over a medium heat for 4-5 minutes, until golden. Stir in the spices and cook for a few seconds, then pour in the stock and bring to a simmer. Add the pearl barley, cover and cook for 20 minutes.
  2. Add the chicken breasts and simmer gently for 10-15 minutes, until the chicken is cooked through. Remove with a slotted spoon. Use a knife and fork to shred the chicken into bite-size pieces and return to the pan, along with the tomatoes and kale. Cook for 2-3 minutes, until the kale is tender. Stir in the herbs and adjust the seasoning to taste. Serve with crusty sourdough bread.
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