Moroccan Chicken Stew - Inspired by Moroccan flavors, this chicken stew recipe is incredibly fragrant while cooking. Season to taste with salt and pepper. Divide couscous among shallow bowls; spoon stew over and garnish.

Moroccan Chicken Stew is easy and loaded with tender bites of chicken in a delicious sauce!

Cooked in a skillet and using just a few simple ingredients this dish comes together in under 30 minutes. Juicy, tender chicken that will have everyone begging for more. Check out our best Moroccan Chicken Stew recipes below.

Trust me!--this is super flavorful chicken tagine recipe. Chef Bill cooked up this wonderful chicken stew recipe with a delicious. I substituted red pepper for the green and yellow Moroccan Chicken Stew. You can have Moroccan Chicken Stew using 21 ingredients and 6 steps.

Moroccan Chicken Stew Ingredients

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

This is such a great recipe! I have shared it with many family members and. Similar to a tagine, kdra is a Moroccan stew slow-cooked in a covered pot. Moroccan chicken tagine with preserved lemons and fennel.

Moroccan Chicken Stew step by step

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..

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Tasty Moroccan Chicken Stew Recipe - Remove chicken from pan and set aside. Saute onion, garlic, carrots and celery in same pan. Super quick to make, and delivers a punch in the spice department. Hearty and thick, and filled with the delicious warm flavors of carrots. Learn how to make Moroccan Chicken Stew.

I believe you can make great and tasty Moroccan Chicken Stew recipe even if you’re short on time and cost conscious. You just need to cook clever and get creative!