Description
This Moroccan Chicken Stew is a flavorful and aromatic dish featuring tender chicken thighs simmered with warm spices, diced tomatoes, chickpeas, dried apricots, and green olives. Perfectly balanced with a hint of sweetness and a touch of heat, this hearty stew is traditionally served over couscous or rice and garnished with fresh cilantro or parsley for a vibrant finish.
Ingredients
Scale
Chicken and Base
- 2 lbs (approximately 1 kg) chicken thighs, bone-in, skinless
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
Spices
- 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
Other Ingredients
- 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
- Sauté Onions: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for about 5 minutes, or until translucent and tender.
- Add Spices and Garlic: Add the garlic, ground cumin, coriander, ginger, cinnamon, cayenne pepper (if using), and turmeric. Cook for 1-2 minutes, stirring constantly, until the spices are fragrant.
- Brown Chicken: Increase the heat to medium-high, add the chicken thighs to the pot, and season them with salt and pepper. Brown the chicken on both sides, about 4-5 minutes per side.
- Add Liquids and Chickpeas: Pour in the diced tomatoes, chicken broth, chickpeas, and chopped apricots. Stir to combine all the ingredients and bring the mixture to a boil.
- Simmer: Reduce the heat to low and cover the pot. Let it simmer gently for about 30-40 minutes, or until the chicken is fully cooked and tender.
- Finish with Olives: Add the sliced green olives to the stew, stirring well to incorporate. Taste the stew and adjust the seasoning with additional salt and pepper if necessary.
- Serve: Serve the Moroccan Chicken Stew over cooked couscous or rice. Garnish with fresh chopped cilantro or parsley before serving.
Notes
- Bone-in, skinless chicken thighs provide the best flavor and tenderness for this stew.
- The apricots add a subtle sweetness that balances the spices—feel free to adjust the amount based on your preference.
- If you prefer less heat, omit the cayenne pepper.
- Leftovers keep well in the refrigerator for up to 3 days and often taste better the next day.
- For a gluten-free option, serve with gluten-free couscous or rice.
