Moroccan Chicken & Silverbeet Hot Pot

Dubbed ‘nature’s multi-vitamin’, Silverbeet (or Swiss Chard) is worth its weight in nutritional gold thanks to its ability to help ward off cold and flus, strengthen bones, and improve mind clarity. So, there’s no better time of year to have this delicious dish than NOW – when cold and flu season is about to strike.

But first, why is silverbeet good? 

Silverbeet packs the ultimate nutritional punch thanks to its rare combination of over 16 vitamins and minerals. Basically, you name it, Silverbeet has it: Vitamins A, C, E and K, Magnesium, Calcium, Iron, Potassium, Sodium, Zinc, Copper, Folate (take note pregnant readers), and Dietary Fiber to name just a few. Oh, and if you suffer from lung inflammations and infections around this time of year, Vitamin A has been linked to helping ease such ailments. Winner!

Here’s what you need to feed 4 people: 

4 x chicken breast fillets
1 x bunch of silver beet chopped and washed thoroughly
1 x can of cannellini beans or 1 1/2 cups of soaked, pre-cooked beans
1 x large brown onion finely chopped
2 x garlic cloves finely chopped
2 x large handfuls of green olives
1 x lemon chopped into wedges

For chicken marinade:

1 tablespoon of turmeric
1 tablespoon of cumin
1 tablespoon of coriander
1 tablespoon of paprika
1/2 tablespoon of cayenne pepper
1 large pinch of good quality salt
3 tablespoons of hot water

To make…

  • Preheat oven to 180 degrees celcius
  • Whip up the marinade by throwing all the spices into a small bowl and slowly adding water.

  • Cover chicken with marinade and place in a baking tray

  • Put the chicken in the pre-heated over and leave for around 25-35 mins depending on breast size.
  • Now, brown onions and garlic in a fry pan (or large pot to save washing up). When they’re nicely sweated, add tomatoes, salt and pepper, and let reduce for around 10 mins.

  • Once the onion and tomatoes have reduce, add them to a large pot (or keep them in there if you didn’t want an added pot to wash up) and add finely chopped silverbeet. Keep the lid on the pot and let slowly simmer for another 10 mins.
  • Check the chicken. If it’s ready remove it from the over and let sit for a few minutes. In the meantime, add the beans and the olives to the silverbeet mixture.

  • Now, dish up the silverbeet mixture and squeeze some lemon on top. Then, place a chicken breast over the mixture, sprinkle with salt and pepper and serve with a lemon wedge on the side. The dish should be juicy and packed with flavour!

Tell me Happies,

Do you like this look of this one?
Thinking about making it yourself?

Stay Happy,

Yaz xx



  1. Jen · May 9, 2012

    Hi Yaz, can’t see the tomatoes in the ingredient list…are you just using tinned or fresh? Thanks :o)

    • Yaz Trollope · May 11, 2012

      You can use either tinned (1 huge can) or 4-5 fresh. Whatever works. Yxx

  2. Jennifer Mogg · June 1, 2012

    Have made this a couple of times now – love it! Keep some of the chicken to go in a cold salad too…delish! Thanks for the recipe – it’s going into my regular rotation xx

    • Yaz Trollope · June 11, 2012

      Woohoo! I’m so glad you like it. Thanks for sharing Yxx

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