Description
A richly spiced Moroccan chicken stew with chickpeas, apricots, and warm aromatic flavors in every bite.
Ingredients
Scale
- 1 ½ pounds of chicken thighs, bone-in, skinless
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 1 teaspoon paprika
- ½ teaspoon turmeric
- Salt and pepper to taste
- 1 can (14 oz) diced tomatoes
- 2 cups chicken broth
- 1 cup carrots, sliced
- 1 cup chickpeas, drained and rinsed
- ½ cup dried apricots, chopped
- 1 lemon, juiced
- ¼ cup fresh cilantro, chopped
- Optional: ½ cup raisins
- Optional: 1 cup cubed potatoes
- Optional: Pitted green olives
Instructions
- Prepare all ingredients: chop onion, mince garlic, measure spices.
- Season chicken thighs with salt and pepper.
- Heat olive oil in a large pot over medium-high heat. Brown chicken on both sides, 4–5 minutes per side. Remove and set aside.
- Sauté chopped onion in same pot until translucent, about 5 minutes. Add minced garlic and cook 1 minute.
- Add cumin, coriander, cinnamon, paprika, and turmeric. Stir and toast spices for 1–2 minutes.
- Pour in diced tomatoes and chicken broth. Stir to combine and deglaze the pot.
- Return chicken to the pot. Add carrots, chickpeas, and dried apricots.
- Bring to a simmer, cover, reduce heat to low, and cook for 45 minutes.
- Uncover, stir in lemon juice. Adjust seasoning.
- Garnish with fresh cilantro before serving.
Notes
For best flavor, marinate chicken in spices beforehand. Bone-in thighs give the stew more depth.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Stew
- Method: Stovetop
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 7g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 90mg
Keywords: moroccan chicken stew, chicken, chickpeas, spices, stew, one pot, healthy