moroccan chicken stew

The most delicious Moroccan Chicken Stew with sweet potato, couscous and cauliflower. Simmered with cozy spices thanks to cinnamon, anti-inflammatory turmeric, and earthy cumin. Pistachios, dried cherries and parsley are stirred into this stew once done cooking for a unique twist.

One Pot Moroccan Chicken Stew with Sweet Potato &amp; Couscous

For the stew:

coconut oil

chicken thighs

garlic,

yellow onion, chopped

carrot,

small cauliflower florets (from 1 small head of cauliflower)

sweet potato, diced into ½ inch cubes

turmeric

cumin

cinnamon

chicken broth

pearl (israeli) couscous

½ teaspoon salt, plus more to taste

black pepper

Mix-ins:

pistachios

parsley

cherries

To garnish:

parsley & pistachios

Add coconut oil to a large dutch oven or pot over medium high heat. Once coconut oil is melted, add in chicken thighs and generously season with salt and pepper. Brown chicken thighs for about 3-4 minutes per side. You do not need to cook completely. Remove chicken and transfer to a plate.

Add in garlic, onion, carrot, cauliflower florets and diced sweet potato. Cook for 6-8 minutes, stirring frequently, until onion begins to soften.

Next stir in spices: ground turmeric, cumin, cinnamon. Let spices cook for 30 more seconds to enhance flavors, then add the chicken thighs back into the pot. Slowly add in chicken broth, then couscous and salt and pepper. Stir to combine and make sure the chicken is well coated with the broth. Bring to to a boil, then cover, reduce heat to low and simmer for 15 minutes. After 15 minutes remove the lid, stir and allow to simmer uncovered for 10-15 more minutes or until most of the liquid is absorbed. At this point, you can remove the chicken and shred then add back to the pot, or you can leave as is and serve with larger chicken pieces (and eat with a fork and knife). I like to shred the chicken but either way this recipe is simply fabulous.

Next, gently stir in the chopped pistachios, parsley and dried cherries. Taste and adjust seasonings as necessary, adding more salt and pepper if desired. Serve with extra parsley + a few crushed pistachios on top. Serves 6. Enjoy!

BEST Moroccan Chicken recipe you will find! Super succulent, fall-off-the-bone tender chicken stew w/ warm Moroccan spices, lemons, olives &amp; dried fruit. Be sure to check out the step-by-step tutorial up in the post.

Moroccan Chicken Recipe

tbsp all-natural Ras El Hanout

tsp sweet paprika

ginger

tsp black pepper

chicken

Kosher salt

Private Reserve Greek extra virgin olive oil

yellow on ion, chopped

garlic cloves,

oz/28.3 g chopped fresh cilantro

58.5 green olives

37 g raisins (any kind)

47 dry apricots

tbsp/49.14 g tomato paste

Toasted slivered almonds, liking,

In a small bowl, combine Ras El Hanout and the remaining spices to make the rub.

Pat chicken pieces dry and season lightly with kosher salt on both sides. Now, rub the chicken all over with the spice rub (if you kept the skins, make sure to apply the spice rub underneath the skins for best flavor.) Set aside in room temperature for 40 to 45 minutes or so (or, if you have the time, cover and refrigerate for 2 hours or overnight. If you do this, take chicken out of fridge and let it rest at room temperature for a few minutes before cooking.)

In a 12" deep ceramic pan or braiser like this one, heat 2 tbsp extra virgin olive oil over medium-high heat until shimmering but not smoking. Add chicken (skin side down, if you kept skin) and brown for 5 minutes. Turn over and brown on the other side for another 3 minutes or so.

Lower heat to medium-low and add onions, garlic, and cilantro. Cover and cook for 3 minutes, then add lemon slices, olives, raisins, and dried apricots.

In a small bowl, mix the tomato paste and chicken broth. Pour mixture on top of the chicken as it cooks.

Bring to a simmer for 5 minutes, then, keeping heat on medium-low, cover and cook for 30-45 minutes until chicken is tender and cooked through registering an internal temperature of 165 degrees F or higher.

Garnish with more fresh cilantro and toasted almonds, if you like. Serve over plain couscous.

Like mentioned in the intro, chicken is a go-to meal in our house.  We have not experienced Moroccan spices/flavors before.  We were a bit nervous at the dark coating after the dry rub.  I worried the flavors would be too strong.  We really enjoyed the hard-to-describe range to this dish.  Different, interesting, works well with couscous.  Thanks for opening our eyes to a new set of flavors!

https://content.jwplatform.com/videos/aBWagjew.mp4

Delectable and easy stove top chicken stew made with carrots, onions, tomatoes, raisins and a perfect blend of Moroccan spices.

Moroccan Chicken

paprika

cayenne

chicken breasts

canola oil

onion

carrots

(14.5 ounce) can fire roasted diced tomatoes

raisins

lemon juice

In a small bowl stir together the paprika, ginger, cumin, cinnamon, turmeric and cayenne.  Sprinkle 1/3 of the mixture evenly over the chicken breasts. Set the rest of the spice mixture aside.  Cover the chicken and let rest for 30 minutes.

Add 1 1/2 tablespoons oil to a heavy skillet over medium heat.  Add chicken and brown on both sides.  Remove chicken to plate.  Add 1 1/2 tablespoons oil to the skillet.  Add  carrots and onions; cook until the onion starts to become translucent and slightly brown on the edges.

Reduce heat to low and stir in the remaining spices; cook for 1 minute stirring constantly.  Pour in chicken broth and fire roasted tomatoes; simmer for 2-3 minutes. Add raisins, lemon juice, and browned chicken breasts.  Cover and simmer for 25-30 minutes turning the chicken over once. If desired garnish with lemon slices and toasted slivered almonds.

I can practically smell this dish just by looking at the photos! Definitely adding this to my dinner line up this week; looks too good to pass up!

This scrumptious Moroccan Chicken looks incredibly delicious!

Beth, this meal looks TOO delish. I'm always looking for a new chicken and this is just right.

I'm always looking for new chicken recipes, this sounds great!

This chicken is amazing. It looks great and I am sure it tastes even better. Can't wait to give this recipe a try this weekend!

Look at that.  Drooling over this. So many flavors in this chicken recipes. Love to try this soon

The flavors on this chicken look so good!

You are so right! My kitchen smelled absolutely amazing while this dish was cooking and my husband and I totally loved it. I'll be making it again for a dinner party I'm having next week.

Literally drooling on the moroccon flavors of the dish!!

I made this tonight and put it over cauliflower rice.   It is one of the best things I've had in a long time.   I will definitely be making this over and over.

Just made this tonight.  Spectacular.  Lots of layers of flavors with the chicken that ends up falling off the bone.

I did. the same. I love the long braise in the oven. It’s a keeper!

I enjoyed this dish. Made my own Ras el Hanout spice blend. I did find it a tad too sour for my taste. I think I added a little too much lemon. Next time I’ll up the apricots and raisins and olives because I love them. As always, Suzy, your recipes are flavorful, creative and easy to prepare. Loving your cookbook!

Not too bad !! Needs extra herbs!!
I prefer more herbs than less spices !!
Extra small squares sweet’s potatoes/ white potatoes!! Best taste

Filled with tender mouthwatering chicken pieces, this Easy Moroccan Chicken is simmered with delicious aromatic spices, tomatoes, eggplant, dried fruit, and topped with crunchy slivered almonds.&nbsp;

Moroccan Chicken Stew

olive oil

salt + pepper (to season)

yellow onions (chopped)

carrots (chopped)

garlic (minced)

sweet paprika

kosher salt (plus more to taste)

coriander

fennel seeds

Roma tomatoes (or tomato of choice, roughly chopped)

lemon (zested)

water (plus more as needed)

eggplant

Turkish apricots (halved)

marjoram

almonds

Fresh chopped cilantro (for serving)

Brown the chicken. Heat a large heavy-bottomed skillet over medium-high heat. Add 1 tablespoon of oil and swirl to coat the bottom of the pan. When the skillet is hot, add the chicken pieces, fitting as many into the skillet that will fit comfortably. Work in batches to brown the chicken, cooking each side for approximately&nbsp;2-3 minutes only (the chicken will not be cooked through entirely). Remove chicken to a clean plate and repeat until all the chicken has been browned.&nbsp;

Heat a large heavy-bottomed pot or Dutch oven over medium-high heat (at least 10 quarts). Add the olive oil and onions and mix well. Sauté the onions for 2-3 minute, stirring frequently. Add the carrots and continue to cook for an additional 3-4 minutes, or until onions are soft and translucent. Reduce heat to medium-low and stir in the garlic. Cook for 30-60 seconds, mixing continuously.

Add the paprika, salt, pepper, turmeric, coriander, fennel seeds, cumin, ground ginger, and ground cinnamon. Mix well to combine. Cook over medium-low heat for 30-60 seconds, stirring continuously.&nbsp;&nbsp;

Add the chopped Roma tomatoes, lemon juice, and lemon zest and mix well to combine with the onion and spices. Add the water and increase the heat to medium-high. Bring to a boil and immediately reduce heat to a low. Simmer for 5 minutes.&nbsp;

Arrange chicken pieces back into&nbsp;the pot (if the sauce is extra thick, add an additional cup or two of water). Return pot to a boil. Reduce heat to low, cover the pot and allow the chicken to simmer for 20-30 minutes. After 20-30 minutes, turn the chicken over, cover and simmer for an additional 10 minutes.

Gently stir in cubed eggplant, raisins, apricots, and marjoram into the chicken and continue to cook, covered, for 15 minutes. Remove cover and cook over medium-high heat for an additional 15 minutes or until eggplant is fully cooked.

Season stew with additional lemon juice, salt, paprika, or other spices as you see necessary. Sprinkle with slivered almonds and fresh cilantro for serving.

Super easy, and perfect for cooler temps, this Spicy Moroccan Chicken Stew with chickpeas is a dish you can warm up with and enjoy. Healthy, easy and delicious! Bump up the spice, or lower it for wimps!

Spicy Moroccan Chicken Stew

red onion (diced finely)

Tbs cumin

tsp crushed red pepper

chicken stock

can chickpeas (drained, rinsed)

tomatoes

lb chicken breasts

cilantro

lemon

In a large dutch oven, heat the olive oil over medium heat.

Add the onion and carrots, and season well.

Cook until the carrots begin to soften, around 5 minutes

Add the garlic, cumin and red pepper. Cook for another minute.

Add the stock, chickpeas and tomatoes and mix well.

Remove 2 cups of the mixture, and blend in a food processor or blender.

Return the the puree to the stew, check for seasoning, then bring to a boil.

Reduce the heat to medium, add the chicken and simmer (don't boil) for 5-10 minutes (until the chicken is cooked through).

Ladle into bowls.

Add cilantro and lemon zest to each bowl.

Devour.

Moroccan Chicken Stew has a unique, delicious flavor that comes from a combination of chicken, vegetables, and spices. It’s a healthy, yet hearty, recipe that makes for a very filling meal.

olive oil (* divided)

salt

pepper

shallots (* finely diced)

carrots (*

garlic (* minced)

red pepper flakes (* optional)

chicken stock (* use gluten free, if necessary)

vegetable stock (* use gluten free, if necessary)

chickpeas (* drained)

cilantro leaves (* loosely packed, minced)

lemon (*

Greek yogurt for serving (* optional)

Heat 1 tablespoon of the olive oil in a large Dutch Oven (or skillet) over medium-high heat. Season the chicken with the salt and pepper and add it to the pot. Cook until golden and juices run clear, about 5-7 minutes. Remove to a plate and tent with aluminum foil to keep warm.

Add the remaining 1 tablespoon of olive oil to the Dutch oven or a stock pot, then add the shallots and carrots. Cook until soft, about 5 minutes, stirring occasionally.

Mix in the garlic, cumin, paprika, and crushed red pepper and cook until fragrant, about 1 minute.

Stir in both the chicken and vegetable stocks, chickpeas, and tomatoes.

Optional, but recommended: In a blender, puree about 4 cups of the mixture until smooth and add it back into the pot. Increase heat and bring to a boil. This will make your soup, more of a stew.

Add the cooked chicken back to the stew and reduce the heat to medium. Simmer about 5 minutes to heat through. Stir in the cilantro and lemon zest.

Serve the soup with a dollop of Greek yogurt, extra fresh cilantro and lemon zest, if desired.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1603734639/z8pghty8t5yiovk0du4o.mp4

Moroccan Chicken Stew has a unique, delicious flavor that comes from a combination of chicken, vegetables, and spices. It’s a healthy, yet hearty, recipe that makes for a very filling meal. You can whip it up in just 30 minutes and serve with a dollop of Greek yogurt on top and a side of crusty bread for soaking up every last drop!

This tasty tagine has a delicious mix of savory flavors, from herbs to tart lemon. Comforting and flavorful.

Chicken tagine with preserved lemons and olives

tbsp garlic (roughly chopped)

tbsp fresh ginger (roughly chopped)

tbsp parsley (roughly chopped)

tsp cumin

tsp salt

saffron powder ((see notes))

tbsp extra virgin olive oil

tbsp lemon juice

onion (finely chopped)

chicken stock (or water)

olives

tbsp cilantro (coriander (and/or parsley), chopped)

Remove any excess fat and trim any loose pieces of skin from the chicken. Place the chicken in a dish or container that you will use for marinating.

Add all of the marinade ingredients into a food processor and blend until relatively smooth. If needed, stop and scrape down the sides before blending again to make sure all of the herbs in particular are blended.

Spread the marinade all over the chicken on both sides, but leave the skin attached. Cover and refrigerate while the chicken marinates for at least 2 hours but overnight if possible.

Ahead of time

When ready to cook, warm the oil in a Dutch oven or other dish with a lid large enough to hold the chicken in a single layer (a tagine would be ideal) over a medium heat. Meanwhile, finely chop the onion then add this to the pot/dish and soften for a few minutes.

Add the chicken on top of the onion in a single layer, skin side down initially - you can nestle it down so that it makes contact better with the pan if you like. Once it has gently browned on the first side, turn over and cook another couple of minutes then add the stock/water and bring to a simmer.

Reduce the heat, cover the dish/pot and leave to simmer for approximately 45 minutes until the chicken is cooked through and tender.

In the final minutes, prepare the preserved lemon by removing the fleshy part of the lemon and cutting the skin part into thin slices. Finely chop the cilantro and/or parsley.

Add the olives, preserved lemon and cilantro/parsley either with the chicken and cook another minute or add over the finished dish to serve. Works well served with couscous.

When ready to cook

Made it yesterday was delicious I served it with couscous and chickpea …

I love tagine and this recipe of chicken with preserved lemons is brilliant. Full of taste and easy to make. You will love it.

https://content.jwplatform.com/videos/WoZduj47.mp4

This chicken tagine with preserved lemons and olives is a Moroccan classic. You'll find a few variations, with this being one of my favorites since it adds lots of wonderful herb flavors into the chicken along with the bright lemon and olives. Comforting and delicious.

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Top 8 moroccan chicken stew recipes from across the web

The most viewed moroccan chicken stew recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

One Pot Moroccan Chicken Stew with ...

Moroccan Chicken Recipe

Moroccan Chicken

Moroccan Chicken Recipe

Moroccan Chicken Stew

Spicy Moroccan Chicken Stew

Moroccan Chicken Stew

Chicken tagine with preserved lemon...

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