Super easy, and perfect for cooler temps, this Spicy Moroccan Chicken Stew with chickpeas is a one pot dish you can warm up with and enjoy. Healthy, easy to make, and delicious! Bump up the spice, or lower it for wimps!
Try my favorite Pot Roast, Slow Cooker Chicken Stew, or my Crockpot Chicken Stew (Country Style), too!
Step-by-step photos and instructions are below, but you can jump right to the recipe card if you wish!
Would you like to save this recipe?
This Moroccan Chicken Stew is perfect for those nights when you want something warm, flavorful, and packed with a mix of spices that make your kitchen smell amazing. With tender chicken, hearty chickpeas, fire-roasted tomatoes, and a hint of lemon zest, this stew is anything but boring!
The blend of cumin, garlic, and a little crushed red pepper adds a lovely depth that fills the kitchen with irresistible aromas. Serve it with some crusty bread to soak up the broth, and you’ve got a dinner that’ll make everyone around the table happy.
I’m SO craving Fall recipes. I mean, in case you didn’t notice… the recipes I’ve been sharing lately are very wishful – soups, pumpkin things are my main focus because I am so ready for Fall.
I’m moving into making plenty of crockpot meals, hearty stews and other delicious Fall favorites. SO EXCITED!!
Why you’ll love this recipe
Low cooking time. I can make this recipe in about 30 minutes, start to finish. It may take you up to 45 minutes, depending on how quick you are with prepping. You cook the veggies, pull some out and puree them, then add the chicken and let it cook in the mixture.
The chicken is soft and succulent and full of flavor. The broth/veggies are absolutely perfect, spiced up with the garlic, cilantro, and crushed red pepper.
What to Serve with Moroccan Chicken Stew
I serve this stew with plain white rice, a little lemon zest, and a sprinkle of cilantro. Warm, crusty bread, or couscous are great too!
Frequently Asked Questions
Is this stew spicy?
It has a moderate heat, but you can adjust the crushed red pepper to make it as mild or spicy as you like.
Can I make this in a slow cooker?
Sure! Sauté the onions, carrots, and spices first, then add everything (including raw chicken) to the slow cooker. Cook on low for 4-5 hours or high for 2-3 hours.
Kylee’s Notes
Spice level
You can absolutely mess with the spice level in this. If you need it to be more family-friendly, dial it back. If you don’t (and you can handle the heat…) bump it up.
Blending thickens the stew. Blending a portion of the stew helps create a thicker, richer consistency without adding flour or starch.
Use fresh herbs. Fresh cilantro adds a bright flavor; don’t skip it if possible!
Substitutions/Additions
You could use either chicken breasts or chicken thighs. No need to brown the chicken, we gently cook it in the broth.
Green olives are a great addition to this recipe, as is a little sweet potato!
Preserved lemon is a traditional accompaniment to this dish.
Make your own chicken broth or grab a container from the store.
Equipment Needed
Dutch oven. You could use a large saucepan for sautéing and simmering the stew.
Measuring spoons.
Wooden spoon. For stirring the stew and blending ingredients.
Blender or food processor. To purée a portion of the stew for thickening.
Zester. For adding lemon zest as a garnish
Key Recipe Ingredients
The full list of ingredients and amounts is found in the printable recipe card below.
- Olive oil. Adds a light richness to sauté the veggies and spices.
- Ground cumin. Warm, earthy, and aromatic. Essential for Moroccan flavor.
- Crushed red pepper. Provides a spicy kick—adjust to your liking.
- Chicken stock. Forms the flavorful base of the stew.
- Chickpeas. Also known as garbanzo beans. They add a hearty texture and protein boost.
- Fire-roasted tomatoes. Adds a smoky, slightly sweet flavor to the stew.
- Chicken breasts or thighs. Use your preference; thighs add more flavor, while breasts are leaner. I go for boneless skinless chicken thighs wherever possible
- Cilantro and lemon zest. Brighten the dish with fresh flavors. Cilantro is also known as fresh coriander in some parts of the world.
How to make this recipe
Scroll for Recipe
This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
- In a large Dutch oven, heat the olive oil over medium high heat. Add the onion and carrots, and season well with salt and pepper.
- Cook until the carrots begin to soften, around 5 minutes.
- Add the spice blend (garlic, cumin, and red pepper). Cook for another minute.
- Add the stock, chickpeas, and tomatoes and mix well.
- Remove 2 cups of the mixture.
- Blend in a food processor or blender.
- Return the puree to the stew, check for seasoning, then bring to a boil.
- Reduce the heat to medium, add the chicken and let cook, simmering for 5-10 minutes (until the chicken is cooked through).
Ladle into bowls. Add a bit of cilantro and lemon zest to each bowl. Devour.
Slow Cooker Instructions
Sauté the onions, carrots, and spices first, then add everything (including raw chicken) to the slow cooker. Cook on low for 4-5 hours or high for 2-3 hours.
Storage
Store leftover stew in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave until warmed through.
Freezing instructions
Freeze the stew in freezer-safe containers for up to 2 months. Thaw overnight in the fridge and reheat before serving.
- Stove top: Guinness Beef Stew. All the delicious flavor of a slow-cooked stew, made simpler by using just one skillet.
- Instant Pot Beef Stew. Dig out your instant pot, or make this in the slow cooker. Either way, just make it!
Get free recipes in your inbox!
Find me on Pinterest, Facebook & Instagram.
If you make this recipe, please comment and let me know how it turned out and leave a star rating!
Spicy Moroccan Chicken Stew
Ingredients
- 2 tablespoons olive oil
- 1 large red onion, diced finely
- 2-3 large carrots, peeled and diced
- salt and pepper
- 5 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 teaspoon crushed red pepper
- 4 cups chicken stock
- 15oz can chickpeas, drained, rinsed
- 14oz can fire roasted tomatoes
- 1 pound chicken breasts or thighs, cut into bite sized pieces
- 1 cup cilantro, chopped
- 1 1/2 teaspoon lemon zest
Directions
Start the stew
- In a large Dutch oven, heat 2 tablespoons olive oil over medium heat.
- Add the 1 large red onion, diced finely and 2-3 large carrots, peeled and diced, and season with salt and pepper. Cook until the carrots start to soften, about 5 minutes.
Add flavor
- Stir in the 5 cloves garlic, minced, 1 tablespoon ground cumin, and c1 teaspoon crushed red pepper. Cook for another minute to release the flavors.
Combine ingredients
- Pour in the 4 cups chicken stock, 14oz can fire roasted tomatoes15oz can chickpeas, drained, rinsed, and 14oz can fire roasted tomatoes, and mix well.
Blend a portion
- Remove about 2 cups of the stew mixture and blend it in a food processor or blender until smooth. Return the puréed portion back to the pot to thicken the stew.
Add the chicken
- Bring the stew to a boil, then reduce the heat to medium. Add the 1 pound chicken breasts or thighs, cut into bite sized pieces and let it simmer gently (without boiling) for 5-10 minutes, until the chicken is cooked through.
Serve
- Ladle the stew into bowls. Garnish with 1 cup cilantro, chopped and 1 1/2 teaspoon lemon zest.
- Devour.
Would you like to save this recipe?
Notes
Slow Cooker Instructions
Sauté the onions, carrots, and spices first, then add everything (including raw chicken) to the slow cooker. Cook on low for 4-5 hours or high for 2-3 hours.Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Source: Originally adapted from www.rachaelraymag.com
Update: This recipe was originally published in September of 2016. It was republished with updated photos in September 2020.
Leave a Reply