Moroccan Chicken Stew

This hearty Moroccan Chicken Stew recipe is a delicious mix of chicken, garbanzo beans, tomatoes, onion, raisins and spices that will satisfy your hunger!

This hearty Moroccan Chicken Stew recipe is a delicious mix of chicken, garbanzo beans, tomatoes, onion, raisins and spices that will satisfy your hunger!

I was perusing a cookbook recently and I saw a recipe for Moroccan Lamb Soup which got me thinking about Moroccan food again, so I decided to put together a simple one-pot meal for those of us who don’t have a good source for lamb.

Behold, my Moroccan Chicken Stew recipe!Looking for Moroccan chicken stew recipes? Here is a great one! This hearty Chicken Moroccan Stew recipe is a delicious mix of chicken, garbanzo beans, tomatoes, onion, raisins and spices that will satisfy your hunger!

I brought the leftovers to work and had to brag to my co-workers about this bowl of sweet, sweet deliciousness. I used chicken thighs, but if you’re a bit more particular about your meat chicken breasts or tenders would also work well in this dish.

I tossed the chicken pieces in a mixture of flour and Moroccan spices then added them to a hot dutch oven that had been browning some onions for me. In went some garlic, canned tomatoes, chick peas, and raisins. I wanted to add some green olives, but didn’t have any on hand, so we went without.This hearty Moroccan Chicken Stew with Chickpeas recipe is a delicious mix of chicken, chickpeas, tomatoes, onion, raisins and spices that will satisfy your hunger!

A sprinkling of fresh coriander leaves (also known as cilantro) brought just the right amount of freshness to this warm and hearty stew.This hearty Moroccan Stew Chicken recipe is a delicious mix of chicken, garbanzo beans, tomatoes, onion, raisins and spices that will satisfy your hunger!

I can’t believe how easy and scrumptious this was, especially because all of the ingredients are totally pantry staples. This Moroccan stewed chicken dish would also freeze well if you wanted to make a big batch and save some for a rainy day.

Serve it up with some sweet Moroccan Mint Tea and you’ve got yourself a meal that will transport you straight to Casablanca.

Here’s the Recipe!

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Moroccan Chicken Stew served in a bowl.

Moroccan Chicken Stew Recipe

Delight in the bold and vibrant flavors of Morocco with our hearty Moroccan Chicken Stew. This dish is bursting with flavors of tender chicken, garbanzo beans, sun-ripened tomatoes, sweet raisins, and aromatic spices.
4.8 from 4 votes
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Course: Soups & Stews
Cuisine: Moroccan
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6 Servings
Calories: 229kcal
Author: Linda
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Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion - chopped
  • 1 tbsp. flour
  • 1 tsp. ground coriander
  • 1 tsp. cumin
  • 1/2 tsp. salt
  • 1/4 tsp. cayenne
  • 1/4 tsp. cinnamon
  • 1 1/2 lbs. boneless skinless chicken thighs - (or breasts), cut into 2-inch chunks
  • 2 cloves garlic - crushed
  • 1 can whole tomatoes - 28 oz
  • 1 can - 15 oz garbanzo beans, rinsed and drained
  • 1/3 cup raisins
  • 1/4 cup pimiento-stuffed olives - optional
  • 1 c. water
  • 1/2 c. loosely packed fresh coriander - fresh cilantro leaves
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Instructions

  • In a 6-quart Dutch oven, heat oil over medium heat until hot. Add the onion and cook until light golden brown.
  • Meanwhile, mix flour with coriander, cumin, salt, cayenne, and cinnamon in a shallow dish or pie plate. Toss chicken with flour mixture to coat evenly.
  • Add chicken to the Dutch oven and cook for 7 minutes or until lightly browned, turning the chicken over as needed to prevent sticking. Add garlic and cook for 1 minute.
  • Stir in tomatoes with their juices, beans, raisins, olives (if using), and water; simmer, uncovered, for 5 minutes or until chicken is cooked through. Break up tomatoes with a wooden spoon.
  • Serve garnished with cilantro. You can also serve it up with some sweet Moroccan Mint Tea to get yourself a meal that will transport you straight to Casablanca.

NOTES

This Chicken and Garbanzo Bean Stew can be stored in an airtight container in the refrigerator for up to 4 days. To freeze, store it in your freezer for up to 3 months.
When you're ready to enjoy it again, thaw it in the fridge if frozen. Reheat on the stove over medium heat until it's thoroughly warm, stirring occasionally. You can also reheat it in the microwave, using a microwave-safe dish, heating in intervals and stirring in between until it's evenly heated through.

Nutrition

Serving: 1serving | Calories: 229kcal | Carbohydrates: 15g | Protein: 24g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 108mg | Sodium: 462mg | Potassium: 642mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1557IU | Vitamin C: 14mg | Calcium: 73mg | Iron: 3mg
This recipe is often misspelled as: Morrocan chicken stew recipe, Morroccan chicken stew recipe, Morocan chicken stew recipe, and Moroccon chicken stew recipe.

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Comments:

  1. I love chick peas, and I’m even getting the husband to start eating them. When I made this he said “Urgh, it has those weird healthy things in it.”

    …but he cleaned his plate!

  2. According to Ad Age, using chick peas is on trend! ; ) This is a seriously good and delicious and plentiful bowl of food for only 361 calories. Hmmm! Sounds good to me.