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Spicy Moroccan Chicken Stew

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Super easy, and perfect for cooler temps, this Spicy Moroccan Chicken Stew with chickpeas is a dish you can warm up with and enjoy. Healthy, easy and delicious! Bump up the spice, or lower it for wimps!

Hello!

Hope the weather is finally cooling off for  YOU! Here in Phoenix, it’s still in the mid 80s most days, which, actually – is a vast improvement from the blistering hot summer we’ve had. Finally, we can go for walks in the evenings, let the boys play outside without needing constant shade/water breaks (115 degrees is a killer).

I’m SO craving Fall food. I mean, in case you didn’t notice… the recipes I’ve been sharing lately are very wishful – soups 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!!
[clickToTweet tweet=”Spicy Moroccan #Chicken #Stew #recipe #dinner #fall ” quote=”Love this? Tweet it!!”]

Spicy Moroccan Chicken Stew

 

How about this stew then? Super quick to make, and delivers a punch in the spice department. Hearty and thick, and filled with the delicious warm flavors of carrots, chickpeas, garlic, onion, fire roasted tomatoes… along with some fresh cilantro and lemon to finish it off. Hard to resist when you walk in the door and the house smells of this stew!

Time involved

I can make this recipe in about 30 minutes, start to finish. 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.

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.

Here are the ingredients we use. Simple, right?

Want more chicken dishes? Of course you do!

 Let’s Cook!

Spicy Moroccan Chicken Stew

Super easy, and perfect for cooler temps, this Spicy Moroccan Chicken Stew with chickpeas is a dish you can warm up with and enjoy. Healthy, easy and delicious! Bump up the spice, or lower it for wimps!
5 from 3 votes
Print Pin Rate
Course: Dinner
Cuisine: Moroccan
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 6
Calories: 428kcal
Author: Kylee Cooks

Ingredients

  • 2 Tbs olive oil
  • 1 large red onion diced finely
  • 2-3 large carrots peeled and diced
  • 5 cloves garlic minced
  • 1 Tbs ground cumin
  • 1 tsp crushed red pepper
  • 4 cups chicken stock
  • 15oz can chickpeas drained, rinsed
  • 14oz can fire roasted tomatoes
  • 1 lb chicken breasts or thighs cut into bit sized pieces
  • 1 cup cilantro
  • 1 1/2 tsp lemon zest

Instructions

  • In a large dutch oven, heat the olive oil over medium heat.
  • Add the onion and carrots, and season well.
  • Cook until the carrots begin to soften, around 5 minutes
  • Add the garlic, cumin and red pepper. Cook for another minute.
  • Add the stock, chickpeas and tomatoes and mix well.
  • Remove 2 cups of the mixture, and blend in a food processor or blender.
  • Return the the puree to the stew, check for seasoning, then bring to a boil.
  • Reduce the heat to medium, add the chicken and simmer (don't boil) for 5-10 minutes (until the chicken is cooked through).
  • Ladle into bowls.
  • Add cilantro and lemon zest to each bowl.
  • Devour.

Nutrition

Calories: 428kcal | Carbohydrates: 54g | Protein: 28g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 53mg | Sodium: 1819mg | Potassium: 580mg | Fiber: 8g | Sugar: 26g | Vitamin A: 8160IU | Vitamin C: 22mg | Calcium: 320mg | Iron: 6.8mg
Tried this recipe?Mention @kyleecooks or tag #kyleecooks!

Tips for All Recipes on Kylee Cooks

  • Want to scale a recipe up or down? Simply click on the serving amount and move the slider up or down - the recipe will automatically adjust!
  • I always use salted butter in my recipes.
  • Always use a thermometer to test for doneness when cooking meat.
  • When a recipe is made in the oven, it should be pre-heated to the temperature in the recipe, unless otherwise noted.

    • Source: Adapted from www.rachaelraymag.com

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    Reader Interactions

    Comments

      • lol – I did hear the San Diego was 101 last weekend!! that’s crazy. You can keep the heat. BRING ON FALL!! (I need to wear cute boots)

    5. Fantastic recipe! This kind of recipe is also easy to experiment with. I altered it slightly on the second attempt and used lamb instead of chicken, black beans instead of chickpeas and only 2-3 cups lamb stock with a sprinkling of smoked Ancho and Chipotle. Worked pretty well too. Thanks so much for the inspiration!

      Reply

    7. Hi, i just made this tonight….very yummy! Thank you! Im thinking i might serve with some rice to really make it complete, filling meal!

      Reply

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