Moroccan Chicken Stew
This comforting Moroccan Chicken Stew combines tender chicken thighs with aromatic spices, vegetables, and sweet dried fruit for a flavorful one-pot meal.
Ingredients
Main Ingredients
- 2 lbs chicken thighs, bone-in, skinless Approximately 1 kg
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper Optional, for heat
- 1 teaspoon turmeric
- 1 can (14 oz) diced tomatoes, undrained
- 2 cups chicken broth
- 1 cup cooked chickpeas (or one 15 oz can, drained and rinsed)
- 1/2 cup dried apricots, chopped
- 1/4 cup green olives, pitted and sliced
- Salt and freshly ground black pepper, to taste
- Fresh cilantro or parsley, chopped for garnish
- Cooked couscous or rice, for serving
Instructions
Preparation
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the finely chopped onion and sauté for about five minutes, or until it becomes translucent and tender.
- Add the minced garlic, ground cumin, coriander, ginger, cinnamon, cayenne pepper (if using), and turmeric. Stir and cook for 1-2 minutes until fragrant.
Cooking
- Increase heat to medium-high and add the chicken thighs, seasoning generously with salt and pepper.
- Brown the chicken on both sides for about 4-5 minutes until golden color is achieved.
- Pour in the canned diced tomatoes, chicken broth, chickpeas, and chopped apricots. Stir to combine and ensure chicken is submerged.
- Bring to a rolling boil, then reduce heat to low and cover. Allow to simmer gently for 30-40 minutes, until chicken is fully cooked and tender.
- Add the sliced green olives and stir to enhance the flavor. Adjust seasoning with salt and pepper as needed.
- Serve hot over couscous or rice, garnished with fresh chopped cilantro or parsley.
Notes
Serve with warm bread to soak up the broth. Consider pairing with yogurt sauce or a side salad for added texture.