Go Back
To make Moroccan Chicken Stew, gather these simple ingredients: - 4 boneless, skinless chicken thighs, cut into chunks - 2 tablespoons olive oil - 1 onion, diced - 3 garlic cloves, minced - 1 teaspoon ground cumin - 1 teaspoon ground coriander - 1 teaspoon ground cinnamon - 1/2 teaspoon turmeric - 1/4 teaspoon cayenne pepper (optional, for heat) - 1 can (14oz) diced tomatoes - 1 cup chicken broth - 1 cup chickpeas, drained and rinsed - 1 large carrot, sliced - 1 red bell pepper, diced - Salt and pepper to taste - Fresh cilantro, chopped (for garnish) - Lemon wedges (for serving) Herbs and spices are the heart of this stew. The cumin adds warmth. Coriander gives a hint of citrus. Cinnamon adds sweetness. Turmeric brings color and health benefits. Cayenne pepper is optional, but it adds a nice kick if you like heat. Fresh cilantro on top makes the dish bright and fresh. You can change the recipe based on what you have. If you want a veggie twist, add more carrots or bell peppers. You can also use chicken breast instead of thighs. If you like more spice, add more cayenne or some paprika. Each change can give the stew a new and exciting flavor. {{ingredient_image_1}} Start by gathering all your ingredients. You will need: - 4 boneless, skinless chicken thighs, cut into chunks - 2 tablespoons olive oil - 1 onion, diced - 3 garlic cloves, minced - 1 teaspoon ground cumin - 1 teaspoon ground coriander - 1 teaspoon ground cinnamon - 1/2 teaspoon turmeric - 1/4 teaspoon cayenne pepper (optional, for heat) - 1 can (14oz) diced tomatoes - 1 cup chicken broth - 1 cup chickpeas, drained and rinsed - 1 large carrot, sliced - 1 red bell pepper, diced - Salt and pepper to taste - Fresh cilantro, chopped (for garnish) - Lemon wedges (for serving) Make sure you chop the onion, carrot, and bell pepper. Mince the garlic too. This makes cooking easier. Heat the olive oil in a large pot over medium heat. Add the diced onion. Cook it for about five minutes. The onion should become soft. Next, stir in the minced garlic along with the spices: cumin, coriander, cinnamon, turmeric, and cayenne pepper. Cook this mix for one minute. It will smell amazing! Now, add the chicken chunks to the pot. Cook them for about five to seven minutes. You want them to brown on all sides. Pour in the diced tomatoes and chicken broth. Then, add the chickpeas, carrot, and bell pepper. Stir everything well. Bring the stew to a boil. Once it boils, lower the heat and cover the pot. Let it simmer for 30 to 35 minutes. Check that the chicken is fully cooked. After the stew is ready, season it with salt and pepper to taste. Serve the stew warm. Garnish it with fresh cilantro and lemon wedges on the side. Enjoy your meal! To boost the flavor of your Moroccan chicken stew, use fresh spices. Ground spices lose their punch over time. Toast them in the pot for a minute before adding the chicken. This step helps release their oils and enhances their taste. You can also add dried fruits like apricots or raisins for a sweet twist. They balance the spices nicely. For a thicker stew, let it simmer longer. If it gets too thick, add a splash of broth. Stir often to prevent sticking. If you prefer a lighter stew, add more broth from the start. You want the chicken to be tender and the veggies to stay vibrant. Serve your stew warm in bowls. Garnish with fresh cilantro and lemon wedges. The lemon adds a bright flavor that lifts the dish. Pair it with crusty bread or fluffy couscous. These sides help soak up the tasty sauce. Enjoy it with a side of yogurt for creaminess. Pro Tips Choose the Right Chicken: Opt for bone-in chicken thighs for more flavor and tenderness. They hold up well during cooking and absorb the spices beautifully. Spice It Up: Feel free to adjust the cayenne pepper according to your heat preference. Start with a little and add more if you like it spicier. Let It Simmer: Allow the stew to simmer longer for deeper flavors. The longer it cooks, the more the spices will meld together for a richer taste. Garnish for Freshness: Don't skip the fresh cilantro and lemon wedges. They add a bright, fresh flavor that complements the warm spices perfectly. {{image_2}} You can easily make Moroccan Chicken Stew vegetarian or vegan. Substitute chicken with hearty vegetables. Use eggplant, zucchini, or mushrooms for depth. You can also add tofu or tempeh for protein. Replace chicken broth with vegetable broth. This keeps the rich flavor and texture of the stew. Your dish stays hearty and satisfying. If you want to change the protein, consider using lamb or beef. Cut them into small pieces like chicken. You can also use fish, like cod or salmon, for a lighter option. Cook fish gently to avoid it breaking apart. Each protein brings a unique flavor to the stew. Spice up your stew with different global flavors. Add harissa for a North African kick. You can also try curry powder for a different taste. For a Mediterranean twist, mix in olives or capers. Go for fresh herbs like basil or parsley for freshness. Each variation keeps the essence of Moroccan stew while adding new layers of flavor. After cooking, let the stew cool down. Once cool, place it in an airtight container. Store it in the fridge for up to 3 days. The flavors will deepen as it sits. To freeze, use a freezer-safe container. Leave some space at the top for expansion. It can last up to 3 months in the freezer. When ready to eat, thaw it overnight in the fridge. Reheat the stew on the stove over medium heat. Stir it often to avoid sticking. You can add a splash of chicken broth to keep it moist. Heat until it’s warm all the way through. Enjoy it with fresh cilantro and lemon wedges for a bright touch! You can serve Moroccan Chicken Stew with several tasty sides. Here are my favorites: - Couscous: This fluffy grain soaks up the stew's flavors well. - Rice: A simple white or brown rice pairs nicely with the stew. - Flatbread: Soft pita or naan is great for scooping up the stew. - Salad: A fresh green salad with lemon dressing adds crunch. - Yogurt: A dollop of plain yogurt cools and balances the spices. These sides will enhance your meal and make it even better. Yes, you can use other meats in this stew. Here are some options: - Chicken breasts: They work well but may dry out. Cook them less time. - Lamb: Lamb adds rich flavor, but it needs more cooking time. - Beef: Use stew meat, but ensure it cooks until tender. - Turkey: Ground turkey or turkey thighs can be a lighter choice. Each meat will change the taste a bit, but they all fit well with the spices. Moroccan Chicken Stew lasts about 3 to 4 days in the fridge. Make sure to store it in an airtight container. Let the stew cool down before putting it in the fridge. When you want to eat it again, reheat it on the stove or in the microwave. If you want it to last longer, consider freezing it. This guide covered all you need for Moroccan Chicken Stew. We explored key ingredients, cooking steps, and helpful tips. You learned how to add your twist with variations and how to store leftovers safely. Use these insights to make your stew tasty and unique. Enjoy every bite and share it with loved ones. Happy cooking!

Moroccan Chicken Stew

A flavorful and aromatic chicken stew with spices, vegetables, and chickpeas.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine Moroccan
Servings 4

Ingredients
  

  • 4 thighs boneless, skinless chicken, cut into chunks
  • 2 tablespoons olive oil
  • 1 onion diced
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon turmeric
  • 0.25 teaspoon cayenne pepper (optional, for heat)
  • 1 can (14oz) diced tomatoes
  • 1 cup chicken broth
  • 1 cup chickpeas, drained and rinsed
  • 1 large carrot, sliced
  • 1 red bell pepper diced
  • to taste salt and pepper
  • for garnish fresh cilantro, chopped
  • for serving lemon wedges

Instructions
 

  • In a large pot or Dutch oven, heat the olive oil over medium heat.
  • Add the diced onion and sauté until translucent, about 5 minutes.
  • Stir in the minced garlic, cumin, coriander, cinnamon, turmeric, and cayenne pepper. Cook for another minute until fragrant.
  • Add the chicken pieces to the pot, cooking until they start to brown on all sides, about 5-7 minutes.
  • Pour in the diced tomatoes and chicken broth, then add the chickpeas, carrot, and bell pepper. Stir well to combine.
  • Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 30-35 minutes, or until the chicken is cooked through and the flavors meld.
  • Season with salt and pepper to taste.
  • Serve warm, garnished with fresh cilantro and lemon wedges on the side.

Notes

Serve with lemon wedges for added freshness.
Keyword chicken, chickpeas, Moroccan, spices, stew