Moroccan Chicken Stew

Moroccan Chicken Stew

My Mom recently handed me a stack of cookbooks that my grandma had rescued for me from my aunt’s garage sale (my family knows that I love to cook). There was a recipe in one for Moroccan Lamb Soup which got me thinking about Moroccan food again, so I decided to put together a simple one-pot meal for those of us who don’t have a good source for lamb (seriously, where do I even buy that?).

Behold, Moroccan Chicken Stew:

morchickstew2I brought the leftovers to work and had to brag to my co-workers about this bowl of sweet, sweet deliciousness. I used chicken thighs, but if you’re a bit more particular about your meat chicken breasts or tenders would also work well in this dish.

I tossed the chicken pieces in a mixture of flour and Moroccan spices then added them a hot dutch oven that had been browning some onions for me. In went some garlic, canned tomatoes, chick peas, and raisins. I wanted to add some green olives, but the husband loathes such things so we went without.


A sprinkling of fresh coriander leaves (also known as cilantro) brought just the right amount of freshness to this warm and hearty stew.


I can’t believe how easy and scrumptious this was, especially because all of the ingredients are totally pantry staples. This dish would also freeze well if you wanted to make a big batch and save some for a rainy day (you know, like mid-June in Portland).

Serve it up with some sweet Moroccan Mint Tea and you’ve got yourself a meal that will transport you straight to Casablanca.

Here’s how I made it:

Makes: 6 Servings


  • 1 Tbsp. olive oil
  • 1 medium onion, chopped
  • 1 Tbsp. flour
  • 1 tsp. ground coriander
  • 1 tsp. cumin
  • 1/2 tsp. salt
  • 1/4 tsp. cayenne
  • 1/4 tsp. cinnamon
  • 1 1/2 lbs. boneless, skinless chicken thighs (or breasts), cut into 2-inch chunks
  • 2 cloves garlic, crushed
  • 1 can whole tomatoes (28 oz)
  • 1 can (15 oz) garbanzo beans, rinsed and drained
  • 1/3 cup raisins
  • 1/4 cup pimiento-stuffed olives (optional)
  • 1 c. water
  • 1/2 c. loosely packed fresh coriander (cilantro) leaves


  1. In a  6-quart Dutch oven, heat oil over medium heat until hot. Add the onion and cook until light golden brown.
  2. Meanwhile mix flour with coriander, cumin, salt, cayenne, and cinnamon in a shallow dish or pie plate. Toss chicken with flour mixture to coat evenly.
  3. Add chicken to Dutch oven and cook 7 minutes or until lightly browned, turning chicken over as needed to prevent sticking. Add garlic and cook 1 minute.
  4. Stir in tomatoes with their juices, beans, raisins, olives (if using), and water; simmer, uncovered, 5 minutes or until chicken is cooked through. Break up tomatoes with a wooden spoon. Served garnished with cilantro.


Nutrition (per serving):

361 calories, 10 g. fat, 31 g. protein, 38 g. carbs, 9 g. fiber. WW PointsPlus: 9


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