Moroccan Chicken Stew with Sweet Potatoes
Dive into the warm and aromatic flavors of Moroccan cuisine with this hearty Moroccan Chicken Stew with Sweet Potatoes. Tender chicken thighs are seared to golden perfection and then simmered in a rich, spiced broth infused with cumin, cinnamon, turmeric, and coriander. Sweet potatoes and chickpeas add a delightful contrast of texture and natural sweetness, while a touch of honey balances the bold flavors. This one-pot meal is simmered to savory perfection with juicy tomatoes and a hint of paprika, making it both nourishing and comforting. Finished with a sprinkle of fresh cilantro, this stew pairs beautifully with crusty bread or fluffy couscous, making it an ideal choice for a cozy family dinner. Ready in just an hour, it’s a flavorful and wholesome way to explore global flavors from the comfort of your kitchen.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 pounds boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1.5 teaspoons ground cumin
- 1.5 teaspoons ground coriander
- 0.5 teaspoons ground cinnamon
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- 0.25 teaspoons red pepper flakes (optional)
- 2 medium sweet potatoes, peeled and cubed
- 1 15-ounce can chickpeas, drained and rinsed
- 1 14-ounce can diced tomatoes
- 2 cups chicken broth
- 1 tablespoon honey
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
- 0.25 cup fresh cilantro, chopped (for garnish)
Instructions
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat.
Season the chicken thighs with a pinch of salt and black pepper. Sear them in the pot for 2-3 minutes per side until golden brown. Remove the chicken and set aside.
In the same pot, add the remaining tablespoon of olive oil. Sauté the diced onion for 3-4 minutes until softened and translucent.
Add the minced garlic, ground cumin, ground coriander, ground cinnamon, ground turmeric, paprika, and red pepper flakes (if using). Stir and cook for 1 minute until fragrant.
Stir in the cubed sweet potatoes, chickpeas, diced tomatoes (with their juices), chicken broth, honey, salt, and pepper.
Return the chicken thighs to the pot, submerging them in the liquid. Bring the mixture to a gentle boil, then reduce the heat to low and cover the pot.
Simmer for 30-35 minutes, stirring occasionally, until the chicken is cooked through and the sweet potatoes are tender.
Remove the chicken thighs and shred them with two forks. Return the shredded chicken to the pot and stir to combine.
Taste and adjust seasoning with more salt or pepper if needed.
Serve the stew hot, garnished with fresh cilantro. Pair with crusty bread or over couscous for a complete meal.
Nutrition Facts
Calories |
2869 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.9 g | 150% | |
| Saturated Fat | 26.2 g | 131% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 850 mg | 284% | |
| Sodium | 6557 mg | 285% | |
| Total Carbohydrate | 225.6 g | 82% | |
| Dietary Fiber | 55.3 g | 198% | |
| Total Sugars | 64.6 g | ||
| Protein | 233.2 g | 466% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 702 mg | 54% | |
| Iron | 30.9 mg | 172% | |
| Potassium | 5606 mg | 119% | |
*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.
