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Moroccan Chicken Stew Recipe

Moroccan Chicken Stew Recipe
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Cooking Time : 75 minutes
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Prepare the ingredients before making Moroccan Chicken Stew in your home. Then, follow these steps below to serve Moroccan Chicken Stew for your family or friends.

Ingredients: Moroccan Chicken Stew

  • 2 Tbsp olive oil
  • 6-8 chicken thighs with skin
  • 1 1/2 cups carrots, peeled, sliced 1/2"
  • 1/2 cup yellow onion, roughly chopped
  • 2 garlic cloves, mashed
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1/4 tsp ground cumin
  • 1/4 tsp powdered or fresh ginger
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cinnamon
  • 1 Tbsp tomato paste
  • 1 1/2 cups less-sodium chicken broth
  • 1 cup frozen okra (optional)
  • 1 can chickpeas or garbanzo beans (11 oz.), drained
  • 3/4 cup dried apricots, halved
  • 4 plum tomatoes, halved, seeded, sliced 1/4”
  • 1/4 teaspoon turmeric (optional)
  • 1/2 cup fresh parsley or cilantro, chopped
  • 1/2 cup slivered almonds (optional)
  • 1 bowl prepared cooked rice or couscous (serve 4)

How to Make Moroccan Chicken Stew

If you have prepared the ingredients needed, now time to start cooking. There are 6 steps you must follow to make Moroccan Chicken Stew in your home by yourself.

    Step 1
  • Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken to the pot and cook 5 minutes by browning both sides. Place chicken on a plate to the side and remove the skin. [Repeat this step if all the chicken pieces didn’t fit on the bottom of the pot]
  • Step 2
  • With a dash more olive oil added to the pot, add carrots and sauté for 3 minutes. Next, add onions and sauté for another 2 minutes. Add garlic and next 6 ingredients and sauté for 30 seconds until fragrant. Add tomato paste and stir this mixture.
  • Step 3
  • Stir in broth and continue to heat by scraping the bottom of the pan to loosen the browned bits on the bottom. Return chicken to the pot and cover. Reduce the heat to a simmer and cook for 30 minutes.
  • Step 4
  • Add okra (optional), chickpeas, and apricots to the pot and cover. Raise heat to low-medium and cook for 20 minutes. [The okra and apricots will help to thicken the broth slightly]
  • Step 5
  • Lower the heat to a simmer and add the tomatoes and turmeric (optional) and cook for another 15 minutes until tomatoes are softened.
  • Step 6
  • Serve on a platter with a bed of rice, topped with parsley or cilantro, and almonds (optional). Or, serve in a large bowl with rice or couscous to the side.
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