Description
A flavorful Moroccan Chicken Stew featuring tender chicken thighs simmered in a fragrant blend of spices, tomatoes, chickpeas, apricots, and green olives. Perfectly served over couscous or rice, this hearty stew combines sweet and savory notes for an authentic North African experience.
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
Liquids and Add-ins
- 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
Seasoning and Garnish
- Salt and freshly ground black pepper, to taste
- Fresh cilantro or parsley, chopped for garnish
- Cooked couscous or rice, for serving
Instructions
- Heat the Aromatics: 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 the 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 Simmer: Pour in the diced tomatoes, chicken broth, chickpeas, and chopped apricots. Stir to combine all the ingredients and bring the mixture to a boil.
- Cook the Stew: 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
- You can substitute chicken thighs for boneless for faster cooking, but bone-in adds more flavor.
- Adjust cayenne pepper to your preferred spice level or omit for a milder stew.
- Dried apricots add a lovely sweetness; if unavailable, you can use dried raisins or dates.
- Leftovers keep well in the refrigerator for up to 3 days and also freeze nicely.
- For a gluten-free option, serve with rice or gluten-free couscous alternatives.
