Moroccan Stewed Chicken
Transport your taste buds to North Africa with this irresistible Moroccan Stewed Chicken, a one-pot wonder bursting with warm, exotic flavors. Tender chicken thighs are seared until golden, then simmered in a rich, fragrant sauce infused with cinnamon, cumin, coriander, turmeric, and a hint of cayenne for optional heat. Sweet potatoes, carrots, and chickpeas add hearty texture and a natural sweetness, perfectly balanced by a touch of honey. This cozy, aromatic stew is simmered to perfection, creating a melt-in-your-mouth dish that's both nourishing and satisfying. Garnish with fresh cilantro for a vibrant finish, and serve with rice, couscous, or crusty bread to soak up every last drop of the luscious sauce. Perfect for family dinners or meal prepping, this dish is an effortless way to introduce bold, Moroccan-inspired flavors to your table.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 6 pieces chicken thighs
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground cinnamon
- 1.5 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric powder
- 0.5 teaspoons cayenne pepper (optional)
- 2 cups chicken broth
- 14.5 ounces canned diced tomatoes
- 1 tablespoon honey
- 2 medium sweet potatoes, peeled and cubed
- 3 medium carrots, peeled and sliced
- 1 15-ounce can chickpeas, canned and drained
- 2 tablespoons fresh cilantro, chopped (optional)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
Season the chicken thighs with salt and black pepper. Sear the chicken on both sides until golden brown, about 4-5 minutes per side. Remove the chicken and set aside.
In the same pot, add the diced onion and cook for 3-4 minutes until softened. Add the garlic and ginger, sauté for another minute until fragrant.
Stir in the cinnamon, cumin, coriander, turmeric, and cayenne pepper (if using). Toast the spices for 30 seconds to release their aroma.
Pour in the chicken broth and scrape the bottom of the pot to deglaze it. Add the canned diced tomatoes and honey, stirring to combine.
Return the chicken thighs to the pot, ensuring they are immersed in the liquid.
Add the sweet potatoes and carrots to the pot, distributing them evenly among the chicken pieces.
Bring the mixture to a gentle simmer. Cover the pot with a lid and let it cook over medium-low heat for 35 minutes, stirring occasionally.
After 35 minutes, add the drained chickpeas to the stew. Cook uncovered for an additional 10 minutes to thicken the sauce and ensure all ingredients are tender.
Taste the stew and adjust the seasoning with additional salt or pepper, if needed.
Serve hot, garnished with fresh chopped cilantro if desired. Enjoy with crusty bread, rice, or couscous!
Nutrition Facts
Calories |
711 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.7 g | 38% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 1298 mg | 56% | |
| Total Carbohydrate | 61.4 g | 22% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 19.3 g | ||
| Protein | 51.7 g | 103% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 187 mg | 14% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 1581 mg | 34% | |
*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.
