Can I use chicken breast instead of thighs?

Yes, you can use chicken breast, however, thighs tend to remain juicier and more flavorful in stews.

The stew has a mild spice level, but you can adjust the cayenne pepper to your preference.

Can I make this stew in a slow cooker?

Absolutely! Simply brown the chicken and aromatic base, then transfer everything to a slow cooker and cook on low for 6-8 hours.

Moroccan Chicken Stew Recipe: Warm, Spiced & Flavorful Dish

Name: Aromatic Delight: Moroccan Chicken Stew Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Moroccan
Ingredients: 1.5 pounds (about 700g) of chicken thighs, boneless and skinless; 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 cinnamon; 1 teaspoon paprika; 1/4 teaspoon cayenne pepper (optional); Salt and black pepper to taste; 1 can (14 oz) diced tomatoes; 2 cups chicken broth; 1 cup chickpeas, drained and rinsed; 1/2 cup dried apricots, chopped; 1/3 cup almonds, toasted; 1 tablespoon honey; Fresh cilantro or parsley for garnish; Optional: 1 cup baby carrots, sliced; Optional: 1 bell pepper, chopped; Optional: 1/2 cup olives, pitted and sliced

Description

A comforting and aromatic Moroccan Chicken Stew packed with rich spices, tender chicken, and a touch of sweetness from apricots and honey.

Ingredients

Scale

1.5 pounds (about 700g) of chicken thighs, boneless and skinless
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 cinnamon
1 teaspoon paprika
1/4 teaspoon cayenne pepper (optional)
Salt and black pepper to taste
1 can (14 oz) diced tomatoes
2 cups chicken broth
1 cup chickpeas, drained and rinsed
1/2 cup dried apricots, chopped
1/3 cup almonds, toasted
1 tablespoon honey
Fresh cilantro or parsley for garnish
Optional: 1 cup baby carrots, sliced
Optional: 1 bell pepper, chopped
Optional: 1/2 cup olives, pitted and sliced

Instructions

Chop the onion, mince the garlic, and measure out the spices. Cut the chicken into bite-sized pieces.
In a large pot or Dutch oven, heat olive oil over medium-high heat. Add chicken, season with salt and pepper, and brown on all sides (5-7 minutes). Remove and set aside.
In the same pot, add chopped onion and cook until translucent (about 5 minutes). Add garlic and cook 1 minute.
Stir in cumin, coriander, cinnamon, paprika, and cayenne. Cook for 1 minute.
Add diced tomatoes and chicken broth. Bring to a simmer.
Return chicken to the pot. Add chickpeas, apricots, and honey. Simmer gently for 25-30 minutes until chicken is tender.
If using, add carrots, bell pepper, and olives halfway through simmering.
Adjust seasoning as needed. Stir in toasted almonds just before serving.
Garnish with fresh cilantro or parsley. Serve warm with couscous or crusty bread.

Notes

For deeper flavor, marinate chicken in the spices before cooking. Use fresh spices for best results. Toasting the almonds enhances their flavor and adds crunch.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: Moroccan

Nutrition

Serving Size: 1 bowl
Calories: 320
Sugar: 9g
Sodium: 480mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 7g
Protein: 28g
Cholesterol: 85mg

Keywords: moroccan chicken stew, chicken, chickpeas, apricot, one-pot meal, spices