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Moroccan Chicken Stew

Mouthwatering Moroccan Chicken Stew for Cozy Family Dinners

This Moroccan Chicken Stew combines spices and tender chicken for a flavorful family dinner.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Moroccan
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 2 pounds chicken thighs This cut maximizes flavor and stays tender during cooking.
  • 2 tablespoons olive oil Enhances flavor while providing essential moisture.
  • 1 medium onion Saute until translucent to add natural sweetness to the dish.
  • 4 cloves garlic Minced for a robust aromatic flavor that ties everything together.
  • 1 teaspoon ground cumin A warm spice; can swap for ground coriander for a different kick.
  • 1 teaspoon ground coriander Brings citrusy notes; omit if unavailable or use extra cumin.
  • 1 teaspoon ground ginger Adds a layer of fresh warmth; fresh ginger can be used if preferred.
  • 1 teaspoon ground cinnamon Essential for authenticity; don’t substitute for best results.
  • 1 pinch cayenne pepper Optional heat element; omit for milder flavors.
  • 1 teaspoon turmeric Gives color and earthy flavor; curry powder works if needed.
  • 1 can diced tomatoes A vital base; canned for convenience or fresh for extra zing.
  • 2 cups chicken broth Adds depth; swap with vegetable broth for a vegetarian twist.
  • 1 can cooked chickpeas Provides texture and protein; canned or freshly cooked both work well.
  • 1 cup dried apricots Infuses sweetness and complexity; swap with raisins if desired.
  • 1 cup green olives For a briny punch; black olives can be substituted but will change the flavor.
  • to taste salt and pepper Essential for seasoning; always adjust to personal taste.
  • for garnish fresh cilantro/parsley For garnishing and a fresh pop, mint can be a lovely substitute.
  • to serve couscous or rice Use Moroccan couscous for authenticity, or serve with jasmine rice.

Equipment

  • large pot

Method
 

Step-by-Step Instructions for Moroccan Chicken Stew
  1. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 chopped onion and sauté for about 5 minutes until it becomes translucent and fragrant.
  2. Stir in 4 minced garlic cloves along with 1 teaspoon each of ground cumin, ground coriander, ground ginger, and ground cinnamon, and a pinch of cayenne pepper and turmeric if desired. Cook for another 1-2 minutes until the spices bloom and release their aromatic scents.
  3. Increase the heat to medium-high and introduce 2 pounds of chicken thighs, seasoning them with salt and pepper. Sear each piece for 4-5 minutes on each side until beautifully browned.
  4. Next, add 1 can of diced tomatoes, 2 cups of chicken broth, 1 can of cooked chickpeas, and 1 cup of diced dried apricots to the pot. Stir well to combine all ingredients. Bring the mixture to a boil.
  5. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 30-40 minutes. Check occasionally to ensure it doesn’t stick.
  6. After simmering, stir in 1 cup of green olives, allowing them to heat through for another 5 minutes. Taste and adjust seasoning with additional salt and pepper if necessary.
  7. Ladle the Moroccan Chicken Stew over fluffy couscous or rice. Garnish with freshly chopped cilantro or parsley. Enjoy!

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 600mgPotassium: 800mgFiber: 10gSugar: 12gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 3mg

Notes

Allow the stew to cool completely before placing it in airtight containers. It keeps in the refrigerator for up to 3 days. For longer storage, freeze in airtight containers for up to 3 months.

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