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.
I was perusing a cookbook recently and 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 of lamb.
Behold, my Moroccan Chicken Stew recipe! 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 also work well in this dish.
Table of Contents
Reasons to Love This Moroccan Stew
- Combines spices like cinnamon and cumin for a deeply satisfying, aromatic experience.
- This dish is ideal for meal planning as it freezes and reheats well.
- This Moroccan Stew with Chicken is easy to make. It only requires simple preparation and one-pot cooking.
Recipe Ingredients
- Cumin: Earthy and slightly nutty, cumin is key for the stew’s warm, aromatic depth.
- Garbanzo Beans: Nutty and creamy, they add texture and heartiness.
- Whole Tomatoes: Provide acidity and sweetness, contributing to the stew’s rich, saucy texture.
See the recipe card for full information on ingredients and quantities.
Variations
- Vegetable Medley: You can enhance this Moroccan Chicken Stew with various vegetables. Try adding carrots for sweetness, bell peppers for crunch, or zucchini for texture. Spinach or kale adds a nutritious touch, while sweet potatoes or eggplant are great substitutes for garbanzo beans.
- Spice Variations: Try adding paprika for smokiness, turmeric for earthiness, or saffron for a subtle sweetness. Harissa adds heat, while ginger offers zest. Adjust the cayenne and cinnamon to suit your taste preferences.
How to Make Moroccan Chicken Stew
Step #1: In a 6-quart Dutch oven, heat oil over medium heat until hot. Add the onion and cook until light golden brown.
Step #2: Meanwhile, mix the flour with the coriander, cumin, salt, cayenne, and cinnamon in a shallow dish or pie plate. Toss the chicken with flour mixture to coat evenly.
Step #3: 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.
Step #4: 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.
Step #5: 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.
Expert Tips
- Let It Simmer: Allow the stew to simmer for at least 30 minutes, even though the chicken cooks through in about 5 minutes. This extra time helps the flavors meld together beautifully.
- Adjust Consistency: If the stew is too thick, add more water or chicken broth. If it’s too thin, let it simmer uncovered for a bit longer to reduce and thicken.
Frequently Asked Questions
Yes, you can use bone-in chicken instead of boneless thighs in the Moroccan Chicken Stew. It adds more flavor but requires longer cooking time.
Yes, this stew adapts well to a slow cooker. To make Slow Cooker Moroccan Chicken Stew, brown the chicken and onions as per the recipe, then transfer them along with the other ingredients to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender. Adjust seasonings before serving.
Storage Info
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.
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Moroccan Chicken Stew Recipe
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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
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
Nutrition
Perfect balance of savory chicken and warm, slightly sweet spices.
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!
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.
This would be great with a light, refreshing salad! Do you have any recipes or ideas?
This is my kind of a taty dinner! I would love to serve this with a Maroccon inspired salad. Yummm!