Description
Warm up your taste buds with this classic Moroccan Chicken Stew, a comforting and fragrant dish that’s perfect for cozy weeknights.
Ingredients
Scale
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cayenne pepper
- 1 (15-ounce) can diced tomatoes
- 1 (15-ounce) can chickpeas, drained and rinsed
- 4 cups chicken broth
- 1 cup frozen peas
- 1/4 cup chopped fresh cilantro, plus more for garnish
- Salt and black pepper to taste
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium-high heat.
- Add the chicken and cook, stirring occasionally, until browned on all sides, about 5 minutes.
- Add the onion and garlic, and cook for 2-3 minutes, until fragrant.
- Stir in the cumin, paprika, cinnamon, ginger, and cayenne pepper. Cook for 1 minute, until the spices are fragrant.
- Pour in the diced tomatoes, chickpeas, and chicken broth. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, until the chicken is cooked through and the stew has thickened.
- Stir in the frozen peas and chopped cilantro. Season with salt and black pepper to taste.
- Serve the Moroccan Chicken Stew hot, garnished with additional cilantro if desired. Enjoy with couscous or warm pita bread.
Notes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 90mg
Keywords: Moroccan Chicken Stew, Chicken Stew, Comfort Food, Moroccan Cuisine