Servings: 4 · Prep Time: 10 mins · Cooking Time: 70 mins
Total Time: 80 mins


Traditional smokey stew recipes often call for harissa paste which, most of the time, contains sugar and thickening agents. So in order to keep this recipe as Primal as possible, I've used two spices as an alternative. When mixed together, chilli flakes and caraway seeds can re-create a mild spicy harissa flavour. So much so that you won't notice the difference! I've used organic chicken legs for this recipe but feel free to use the breast of the chicken if you prefer. As for the chorizo, make sure you go for organic chorizo that has reduced nitrates. My advice? Go to your local butchers. They'll be much healthier than your store-brought meat. If you can't find any Primal-friendly chorizo then go for organic bacon medallions.



  • Olive oil (1 tbsp)
  • Chorizo (170g, diced)
  • Aubergine (1, sliced)
  • Red pepper (1, sliced)
  • Yellow pepper (1, sliced)
  • Spinach (2 cups)
  • Mixed beans (600g)
  • Tinned tomatoes (400g)
  • Chicken stock (200g)
  • Garlic cloves (3, crushed)
  • Shallots (3, diced)
  • Chilli flakes (1 tbsp)
  • Caraway seeds (1 tbsp)
  • Smoked paprika (1 tsp)


Begin by preheating your oven to gas mark 4 (180 degrees Celsius). Heat a pan with olive oil and add the shallots and cook on medium heat until soft/golden brown. Add
the garlic and cook for a further 2 minutes.

In a separate pan, add the chicken legs and chorizo and cook on medium heat until golden brown. The oil from the chorizo will be enough to provide your chicken with a lovely crispy coating.

Whilst your chicken cooks, add the peppers and spices to the garlic pan and cook on medium heat for 3-5 minutes. Add the tinned tomatoes, mixed beans and stir everything together. Finally, add the chicken stock, bring the pan to the boil and then leave to simmer for 5 minutes.

Once the chicken is golden, add everything to a crockpot and add the spinach. Stir, cover and pop in the middle of the oven to cook for 45 minutes or until piping hot.

Once done, remove the pot from the oven (be careful it will be very hot) and serve.