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–+ servings
Moroccan Chicken Stew

Cozy Up with Flavorful Moroccan Chicken Stew Tonight

Experience the rich flavors of Moroccan Chicken Stew, a delicious and healthy comfort food perfect for any occasion.
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Prep Time 15 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Moroccan
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 1.5 pounds Chicken Thighs Can substitute with chicken breasts.
  • 2 tablespoons Olive Oil Can swap with neutral oil.
  • 1 large Onion Yellow or red onions work well.
  • 3 cloves Garlic Minced; fresh for best taste.
  • 1 teaspoon Ground Cumin Can use coriander or garam masala.
  • 1 teaspoon Ground Coriander
  • 1 teaspoon Ground Ginger Fresh ginger for stronger kick.
  • 0.5 teaspoon Ground Cinnamon Essential for Moroccan flavor.
  • 0.5 teaspoon Cayenne Pepper Optional; adjust to taste.
  • 1 teaspoon Turmeric Can replace with curry powder.
  • 14 ounces Diced Tomatoes (canned) Fresh can be used, may need longer cook.
  • 2 cups Chicken Broth Vegetable broth for vegetarian option.
  • 1 can Cooked Chickpeas Can replace with other beans.
  • 0.5 cup Dried Apricots Can substitute with raisins or prunes.
  • 0.5 cup Green Olives Can omit or replace with capers.
  • to taste Salt
  • to taste Pepper
  • to garnish Fresh Cilantro or Parsley Mint can also be used.
  • for serving Couscous or Rice Traditional Moroccan couscous preferred.

Equipment

  • Large pot

Method
 

Step-by-Step Instructions
  1. Begin by heating 2 tablespoons of olive oil in a large pot over medium heat. Add 1 chopped onion and sauté for about 5 minutes until translucent.
  2. Incorporate 3 minced garlic cloves along with 1 teaspoon each of ground cumin, coriander, ginger, ½ teaspoon of ground cinnamon, optional cayenne pepper, and turmeric. Cook for 1-2 minutes until fragrant.
  3. Increase the heat to medium-high and add 1.5 pounds of seasoned chicken thighs. Brown for about 4-5 minutes on each side.
  4. Pour in a 14-ounce can of diced tomatoes, 2 cups of chicken broth, 1 can of cooked chickpeas, and ½ cup of chopped dried apricots. Stir to combine, bringing to a boil.
  5. Once boiling, reduce heat to low, cover, and let it simmer for 30-40 minutes until the chicken is tender.
  6. Stir in ½ cup of sliced green olives for a briny touch and adjust seasoning with salt and pepper. Cook for an additional 5 minutes.
  7. Serve over couscous or rice, garnished with chopped fresh cilantro or parsley.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 30gProtein: 30gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 15gCholesterol: 90mgSodium: 800mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 50IUVitamin C: 10mgCalcium: 80mgIron: 3mg

Notes

Use high-quality ingredients for the best flavor. Adjust spices and seasonings to your personal preference.

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