Crowd-pleasing Moroccan Chicken Stew is easy to prepare and full of aromatic and flavorful seasonings. This melt-in-your-mouth dinner is a 1 pot recipe that won't disappoint.
Moroccan Chicken Stew is a nourishing, one-pot family dinner that you're going to want to cook again and again. It's full of fresh and whole ingredients that make a hearty meal. The long cook time is worth the wait- it results in the most tender and flavorful melt in your mouth chicken that can't be beat. The blend of Moroccan spices and extra virgin olive oil is an irresistible combination that doesn't just spice the chicken but tenderizes it too. And the longer it marinates the better it is.
I think the flavors of the Middle East and Africa really can't be outdone. They're warm, comforting and rally up the taste buds, just like our Middle Eastern stuffed peppers, Syrian cabbage casserole in the crockpot and Instant Pot Syrian cabbage rolls. But our favorite is stuffed grape leaves for sure, and it's a recipe you need to check out once you've eaten all of this delicious Moroccan chicken stew.
Ingredients
- Boneless skinless chicken thighs
- Ground spices: cumin, paprika, turmeric, ginger, cinnamon, sea salt, black pepper
- Fresh parsley
- Garlic
- Sweet onion
- Red potatoes
- Lemon wedges
- Green pitted olives
- Pitted medjool dates
- String beans (or green beans/french beans)
- Vegetable broth
Step-By-Step Instructions
- In a medium bowl or large plastic bag, mix 4 tablespoon extra virgin olive oil, cumin, ginger, sea salt, turmeric, paprika, black pepper, cinnamon and garlic cloves. Add the chicken thighs and coat evenly with the mixture. Let marinate in the fridge for at least 1 hour (or up to 8 hours).
- In a large stock pot or Dutch oven, heat the remaining 1 tablespoon olive oil over medium heat. Add the chicken and brown on both sides, about 3 minutes per side. Deglaze the pan with the vegetable broth.
- Add the sweet onion, red potatoes, lemon, dates, olives and parsley. Stir and reduce the heat to low. Cover and let simmer for 2 hours, adding the string beans during the last 15 minutes, or until the chicken is fall apart tender and potatoes are easily pierced with a fork.
- Serve warm, with a side salad or crusty bread. Store leftovers in the fridge for up to 5 days.
Chef's Tip
Morocan Chicken Stew is great for meal prepping. You can easily double the recipe with a large enough pot, keeping the cook time the same. Then divide into at least 6 individual containers for the week. It can also be frozen for up to 3 months and used as a dinner on busy nights when there's no time to cook.
Recipe FAQs
Store in the fridge in a covered container for up to 5 days or in the freezer for up to 3 months.
This meal can easily be made in the slow cooker. After marinating the chicken, add all ingredients except for the green beans and cook on low for 6 hours. Add the green beans during the last 30 minutes.
Recipe
Moroccan Chicken Stew
Equipment
- large stock pot or dutch oven
Ingredients
- 5 tablespoon extra virgin olive oil divided
- 2 teaspoon ground cumin
- 1 ½ teaspoon sea salt
- 1 teaspoon ground ginger
- 1 teaspoon ground tumeric
- 1 teaspoon ground paprika
- ½ teaspoon ground cinnamon
- ½ teaspoon freshly ground black pepper
- 6 cloves garlic minced
- 6 boneless, skinless chicken thighs about 2 lbs
- 1 cup vegetable broth
- 1 large sweet onion diced
- 4 large red potatoes quartered
- 1 large lemon cut into 8 wedges
- 8 dates pitted and halved
- 7 green olives pitted
- 1 cup fresh parsley chopped
- ½ lb fresh string beans
Instructions
- In a medium bowl or large plastic bag, mix 4 tablespoon extra virgin olive oil, cumin, ginger, sea salt, turmeric, paprika, black pepper, cinnamon and garlic cloves. Add the chicken thighs and coat evenly with the mixture. Let marinate in the fridge for at least 1 hour (or up to 8 hours).
- In a large stock pot or Dutch oven, heat the remaining 1 tablespoon olive oil over medium heat. Add the chicken and brown on both sides, about 3 minutes per side. Deglaze the pan with the vegetable broth.
- Add the sweet onion, red potatoes, lemon, dates, olives and parsley. Stir and reduce the heat to low. Cover and let simmer for 2 hours, adding the string beans during the last 15 minutes, or until the chicken is fall apart tender and potatoes are easily pierced with a fork.
- Serve warm, with a side salad or crusty bread. Store leftovers in the fridge for up to 5 days.
Notes
Nutrition
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