Sweet potatoes, carrots, and parsnips simmer alongside crushed tomatoes and savory broth until everything becomes tender and infused with rich, aromatic goodness. Finished with fresh herbs and optional golden raisins or toasted almonds for extra texture and calories, this hearty stew is equally comforting served on its own or alongside warm bread for dipping.
Why This Dish Is Supportive for Pancreatic Cancer Patients
This stew offers a balanced combination of lean protein, nourishing carbohydrates, and heart-healthy fats to help support energy and maintain strength during treatment and recovery. Chicken provides high-quality protein that is gentle and satisfying, while root vegetables supply vitamins, minerals, and easily digestible carbohydrates for sustained energy. Olive oil contributes calorie-dense healthy fats, and warming spices like turmeric and ginger may offer natural anti-inflammatory benefits while adding flavor without relying on excess salt. Using bone broth can further increase the protein content, and simple modifications—such as peeling the sweet potato, omitting stronger spices if needed, or serving with buttered bread or olive oil for additional calories—allow this comforting meal to be adapted to individual digestive needs and appetite.
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Moroccan Chicken & Root Vegetable Stew
A warming, spice-kissed one-pot meal full of color, texture, andnourishment.This fragrant Moroccan-inspired stew brings together tender chicken, colorful root vegetables, and a comforting blend of warming spices in one nourishing pot. Onion and garlic are gently sautéed in olive oil before the chicken is lightly browned with cumin, cinnamon, smoked paprika, ginger, and turmeric, allowing the spices to bloom and deepen in flavor.
Ingredients
- 2 tbsp olive oil
- 1 small onion chopped
- 2 cloves garlic minced
- 1 lb boneless chicken thighs cut into chunks
- 2 carrots sliced
- 1 parsnip chopped
- 1 small sweet potato cubed (purple sweet potato if you can find)
- 1 tsp cumin
- 1⁄2 tsp cinnamon
- 1⁄2 tsp smoked paprika
- 1⁄2 tsp ground ginger
- 1⁄2 tsp ground tumeric
- 1 can (14 oz) crushed tomatoes
- 3 cups low-sodium chicken broth or bone broth for a protein boost
- salt + pepper to taste
- chopped cilantro or parsley for garnish
- 1⁄4 cup golden raisins (optional)
- top with chopped toasted almonds (optional)
Directions
Steps
1. Sauté onion and garlic in olive oil until translucent.
2. Add chicken and spices; brown lightly.
3. Stir in root vegetables and tomatoes.
4. Add broth, cover, and simmer 25–30 minutes until tender.
5. Adjust seasoning; garnish with herbs before serving.
Tips
Serve with bread and butter/olive oil for additional calories. Peel sweet potato to reduce fiber content and omit onion, paprika and cumin if experiencing GI issues.
