This Spicy Moroccan Chicken Stew with chickpeas is a super easy, one-pot dish, perfect for cooler temperatures. It's healthy, easy to make, and delicious! It is perfect for those nights when you want something warm, flavorful, and packed with a mix of spices that make your kitchen smell amazing.
I’m SO craving Fall recipes and moving into making plenty of crockpot meals, hearty stews and other delicious Fall favorites.
I can make this recipe in about 30 minutes, start to finish, but it may take you up to 45 minutes, depending on how quick you are with prepping. You cook the veggies, pull some out and puree them, then add the chicken and let it cook in the mixture. The chicken is soft and succulent and full of flavor.
I serve this stew with plain white rice, a little lemon zest, and a sprinkle of cilantro.
Ingredients You'll Need
- Olive oil
- Ground cumin: Warm, earthy, and aromatic.
- Crushed red pepper
- Chicken stock
- Chickpeas: Also known as garbanzo beans.
- Fire-roasted tomatoes
- Chicken breasts or thighs: Use your preference; thighs add more flavor, while breasts are leaner.
- Cilantro and lemon zest: Brighten the dish with fresh flavors.
Preparation and Cooking Instructions
Get prepped by dicing the onion and carrots, mince the garlic, and cut the chicken into bite-sized pieces.
Read also: The Allure of Blue and White Tile
In a large Dutch oven, heat the olive oil over medium high heat. Add the diced onion and carrots, and season with salt and pepper. Cook until the carrots begin to soften, around 5 minutes.
Add the spice blend (garlic, cumin, and red pepper). Cook for another minute to release the flavors.
Pour in the chicken stock, chickpeas, and fire-roasted tomatoes, and mix well.
Remove about 2 cups of the stew mixture and blend it in a food processor or blender until smooth. Return the puréed portion back to the pot to thicken the stew.
Bring the stew to a boil, then reduce the heat to medium. Add the chicken and let it simmer gently (without boiling) for 5-10 minutes, until the chicken is cooked through.
Read also: Morocco's Blue Pearl
Ladle the stew into bowls. Add a bit of cilantro and lemon zest to each bowl.
Tips and Variations
Spice Level
Is this stew spicy? It has a moderate heat, but you can adjust the crushed red pepper to make it as mild or spicy as you like. You can absolutely mess with the spice level in this. If you need it to be more family-friendly, dial it back. If you don’t (and you can handle the heat…) bump it up.
Slow Cooker Option
Can I make this in a slow cooker? Sure! Sauté the onions, carrots, and spices first, then add everything (including raw chicken) to the slow cooker. Cook on low for 4-5 hours or high for 2-3 hours.
Key Techniques
- Blending thickens the stew.
- Use fresh herbs.
- You could use either chicken breasts or chicken thighs.
- Preserved lemon is a traditional accompaniment to this dish.
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.
Spice Variations: Try adding paprika for smokiness, turmeric for earthiness, or saffron for a subtle sweetness. Harissa adds heat, while ginger offers zest.
Read also: Men's Moroccan Fashion
Adjust Consistency: If the stew is too thick, add more water or chicken broth.
Want more inspiration?Dig out your instant pot, or make this in the slow cooker. Get free recipes in your inbox!
Essential Equipment
- Dutch oven
- Measuring spoons
- Wooden spoon
- Blender or food processor
- Zester
Storage Instructions
Store leftover stew in an airtight container in the refrigerator for up to 4 days.
Freeze the stew in freezer-safe containers for up to 2 months.
This Chicken and Garbanzo Bean Stew can be stored in an airtight container in the refrigerator for up to 4 days. 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.
Serving Suggestions
Ladle into bowls. Top with Greek yogurt, remaining herbs, and a drizzle of chilli oil or olive oil. Scatter with toasted almonds or pistachios if using.
I love serving this Moroccan chicken with a simple side salad or sautéed veggie.
Nutritional Information
Nutritional information is an estimate and provided to you as a courtesy.
Recipe Inspiration
I was perusing a cookbook recently and saw a recipe for Moroccan Lamb Soup, which got me thinking about Moroccan food again. 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.
Other Recipes to Try
- Guinness Beef Stew
- Instant Pot Beef Stew
Share with your friends!
This recipe was originally published in September of 2016.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 348 |
| Fat | 20g |
| Saturates | 5g |
| Carbs | 20g |
| Sugars | 16g |
| Fiber | 7g |
| Protein | 18g |
| Salt | 0.6g |
Technique - perfect timing and low temperatures - would have to play a big part in the recipe.
My husband and I happily ate my Moroccan Chicken and Chickpea Stew for dinner on Tuesday and Wednesday. And there is still one small portion left for lunch today (we are flipping a coin to see who gets it).
Sous chef boy had opted out. He kept circling around the pot because it smelled so good while it cooked. But then he’d lift the cover and see the chickpeas and the raisins and shake his head in what I took for sorrow. No matter- more for me.
Moroccan chicken stew made easy in the slow cooker
Popular articles:
tags: #Moroccan
