Moroccan Chicken Stew. Remove from Dutch oven, reserving oil in pan. Moroccan Chicken Stew is a sweet and savory stew full of complex flavors. It is hearty and flavorful but takes little effort.

When the oil is simmering add the chicken to the bottom of the pot and brown the breasts, aa couple minutes of cooking on each side. Stir in the raisins, onion, garlic, squash, peas, chick-peas, and chicken. Bring to a gentle boil over medium-high heat. You can cook Moroccan Chicken Stew using 21 ingredients and 6 steps. Here is how you cook it.

Ingredients of Moroccan Chicken Stew

You need 2 Tbsp of olive oil.
It's 6-8 of chicken thighs with skin.
Prepare 1 1/2 cups of carrots, peeled, sliced 1/2".
It's 1/2 cup of yellow onion, roughly chopped.
It's 2 of garlic cloves, mashed.
Prepare 1/2 tsp of salt.
It's 1/2 tsp of freshly ground black pepper.
You need 1/4 tsp of ground cumin.
It's 1/4 tsp of powdered or fresh ginger.
It's 1/2 tsp of ground coriander.
Prepare 1/2 tsp of ground cinnamon.
You need 1 Tbsp of tomato paste.
It's 1 1/2 cups of less-sodium chicken broth.
It's 1 cup of frozen okra (optional).
You need 1 can of chickpeas or garbanzo beans (11 oz.), drained.
It's 3/4 cup of dried apricots, halved.
You need 4 of plum tomatoes, halved, seeded, sliced 1/4”.
It's 1/4 teaspoon of turmeric (optional).
Prepare 1/2 cup of fresh parsley or cilantro, chopped.
It's 1/2 cup of slivered almonds (optional).
Prepare 1 bowl of prepared cooked rice or couscous (serve 4).

Add to cooker; top chicken with raisins and apricots. The most delicious Moroccan Chicken Stew with sweet potato, couscous and cauliflower. Simmered with cozy spices thanks to cinnamon, anti-inflammatory turmeric, and earthy cumin. Pistachios, dried cherries and parsley are stirred into this stew once done cooking for a unique twist.

Moroccan Chicken Stew instructions

Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken to the pot and cook 5 minutes by browning both sides. Place chicken on a plate to the side and remove the skin. [Repeat this step if all the chicken pieces didn’t fit on the bottom of the pot].
With a dash more olive oil added to the pot, add carrots and sauté for 3 minutes. Next, add onions and sauté for another 2 minutes. Add garlic and next 6 ingredients and sauté for 30 seconds until fragrant. Add tomato paste and stir this mixture..
Stir in broth and continue to heat by scraping the bottom of the pan to loosen the browned bits on the bottom. Return chicken to the pot and cover. Reduce the heat to a simmer and cook for 30 minutes..
Add okra (optional), chickpeas, and apricots to the pot and cover. Raise heat to low-medium and cook for 20 minutes. [The okra and apricots will help to thicken the broth slightly].
Lower the heat to a simmer and add the tomatoes and turmeric (optional) and cook for another 15 minutes until tomatoes are softened..
Serve on a platter with a bed of rice, topped with parsley or cilantro, and almonds (optional). Or, serve in a large bowl with rice or couscous to the side..

Add the chicken thighs, skin-side down, and cook until the skin is golden and crisp, then turn and cook to lightly golden on the flesh side. Add the red peppers, lemon slices, olives, stock or bone broth and dates or apricots (and chilli, if using). Season chicken with salt and brown in a large saucepan over medium heat until almost cooked through. Remove chicken from pan and set aside. To make the couscous, pour one cup of dried couscous into a heatproof bowl.