Moroccan Chicken Stew
Transport your taste buds to North Africa with this hearty and aromatic Moroccan Chicken Stew, a vibrant blend of tender chicken thighs, sweet dried apricots, and warm spices like cinnamon, turmeric, and cumin. This one-pot wonder is a delightful fusion of savory and sweet, with protein-packed chickpeas and a hint of honey for balance. Simmered to perfection in a rich tomato-based broth, this comforting dish is garnished with fresh cilantro for a burst of freshness. Ready in just an hour, it’s a perfect choice for busy weeknights or impressing dinner guests. Serve it over fluffy couscous, rice, or alongside crusty bread to soak up every flavorful drop. Explore the essence of Moroccan cuisine with this easy-to-follow recipe that's packed with bold flavors and wholesome ingredients!
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Recipe Information
Ingredients
- 800 grams boneless, skinless chicken thighs
- 3 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 2 medium carrots, peeled and sliced
- 3 cloves garlic, minced
- 1 teaspoon ground cinnamon
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.25 teaspoon cayenne pepper
- 400 grams chickpeas, drained and rinsed
- 400 grams diced tomatoes
- 2 cups chicken stock
- 100 grams dried apricots, chopped
- 1 tablespoon honey
- 2 tablespoons fresh cilantro, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Cut the chicken thighs into bite-sized pieces and season them with half the salt and black pepper.
Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium-high heat.
Brown the chicken pieces in batches, about 3-4 minutes per side. Remove and set aside.
In the same pot, reduce the heat to medium and add the remaining tablespoon of olive oil.
Sauté the onion and carrots for 5 minutes, stirring occasionally, until softened.
Add the minced garlic, ground cinnamon, turmeric, cumin, paprika, and cayenne to the pot. Toast the spices for 1-2 minutes until fragrant.
Stir in the chickpeas, diced tomatoes, chicken stock, and dried apricots.
Return the browned chicken to the pot and stir to combine. Bring to a gentle simmer.
Cover the pot and cook on low heat for 30 minutes, stirring occasionally.
Uncover the pot and stir in honey, the remaining salt, and black pepper. Adjust seasoning to taste.
Cook uncovered for an additional 5-10 minutes, allowing the stew to thicken slightly.
Remove from heat, garnish with fresh cilantro, and serve hot over couscous, rice, or with crusty bread.
Nutrition Facts
Calories |
853 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.8 g | 47% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 221 mg | 74% | |
| Sodium | 1170 mg | 51% | |
| Total Carbohydrate | 61.8 g | 22% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 29.2 g | ||
| Protein | 70.2 g | 140% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 144 mg | 11% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 1448 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
