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–+ servings
moroccan chicken stew and vegetables in a stock pot
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5 from 1 vote

Moroccan Chicken Stew

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.
Prep Time15 minutes
Cook Time2 hours
Total Time2 hours 15 minutes
Course: Main Course
Cuisine: African
Diet: Diabetic, Gluten Free, Low Calorie, Low Fat, Low Lactose
Keyword: moroccan chicken, moroccan chicken and vegetables, moroccan spiced chicken
Servings: 6
Calories: 494kcal
Author: Kristina Tipps

Equipment

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

Storing: Store in a covered container in the fridge for up to 5 days. It can be frozen for up to 3 months.

Nutrition

Serving: 10oz | Calories: 494kcal | Carbohydrates: 58g | Protein: 29g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.02g | Cholesterol: 107mg | Sodium: 971mg | Potassium: 1733mg | Fiber: 8g | Sugar: 14g | Vitamin A: 1429IU | Vitamin C: 52mg | Calcium: 101mg | Iron: 5mg
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