Description
This Moroccan Chicken Stew is a flavorful, cozy dinner recipe made with chicken thighs, warm spices like cumin and cinnamon, carrots, chickpeas, and dried fruit. It’s the perfect one-pot stew for chilly nights, easy to make, and even better the next day. Great for meal prep or feeding a family!
Ingredients
1.5 lbs chicken thighs
1 large onion
3 cloves garlic
3 large carrots
1 can crushed tomatoes (14 oz)
2 cups chicken broth
2 tablespoons olive oil
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground turmeric
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup dried apricots or raisins
1 can chickpeas (15 oz), drained
1/4 cup chopped fresh parsley or cilantro
Instructions
1. Heat olive oil in a large pot over medium heat. Season chicken thighs with salt and pepper and sear both sides until browned. Remove and set aside.
2. In the same pot, add a little more oil if needed. Sauté chopped onion and sliced carrots until soft. Add minced garlic, cumin, cinnamon, turmeric, and paprika. Cook for 1 minute.
3. Stir in crushed tomatoes and chicken broth. Return the chicken to the pot. Add chickpeas and dried apricots or raisins. Stir to combine.
4. Bring the stew to a simmer, cover, and cook for 30–35 minutes on low heat.
5. Uncover and simmer for an additional 10 minutes to thicken. Adjust salt and pepper to taste.
6. Garnish with fresh parsley or cilantro before serving.
Notes
This stew develops more flavor the next day—great for leftovers.
If using chicken breasts, reduce simmering time to avoid dryness.
Sweet potatoes can be added for extra heartiness.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 bowl
- Calories: 370
- Sugar: 9g
- Sodium: 620mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 29g
- Cholesterol: 85mg