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.
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.
I can’t believe how easy and scrumptious this was, especially because all of the ingredients are totally pantry staples. This 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!
- 1 Tbsp. 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 (cilantro) leaves
- 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 Dutch oven and cook 7 minutes or until lightly browned, turning chicken over as needed to prevent sticking. Add garlic and cook 1 minute.
- Stir in tomatoes with their juices, beans, raisins, olives (if using), and water; simmer, uncovered, 5 minutes or until chicken is cooked through. Break up tomatoes with a wooden spoon.
- Served garnished with cilantro.
Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 293Total Fat 12gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 8gCholesterol 138mgSodium 550mgCarbohydrates 20gFiber 3gSugar 10gProtein 31g
Nutrition information has been auto-calculated for your convenience.