Description
A warm, spiced Moroccan chicken stew with chickpeas, apricots, and aromatic herbs, perfect for cozy dinners or entertaining guests.
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 of potatoes, cubed
- Optional: Pitted green olives
Instructions
- Chop the onion, mince the garlic, and measure out the spices.
- Season the chicken thighs with salt and pepper.
- In a large pot, heat olive oil over medium-high heat. Brown the chicken on both sides for 4–5 minutes per side. Remove and set aside.
- Add chopped onion to the pot and sauté until translucent, about 5 minutes. Add garlic and cook for 1 minute more.
- Stir in cumin, coriander, cinnamon, paprika, and turmeric. Cook for 1–2 minutes to toast the spices.
- Add diced tomatoes and chicken broth. Stir well.
- Return chicken to the pot. Add carrots, chickpeas, and dried apricots.
- Bring to a simmer, cover, and cook on low for 45 minutes.
- Uncover and stir in lemon juice. Adjust seasoning as needed.
- Garnish with chopped cilantro before serving.
Notes
For deeper flavor, marinate chicken in spices and olive oil ahead of time. Don’t rush browning the chicken—it’s key to flavor depth.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 8g
- Sodium: 520mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg
Keywords: moroccan chicken stew, one pot, spiced chicken, stew, chickpeas