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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!
I 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 blisteringly 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, 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!!
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!
Why this recipe works:
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.
Kylee’s Notes & FAQs
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.
Serving Suggestion
I serve this stew with plain white rice, a little lemon zest, and a sprinkle of cilantro.
What do do with leftovers
Store leftovers in a sealed container in the refrigerator, or freeze for up to 3 months.
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 as well)
Ingredients:
Full, printable recipe below – just scroll down to the recipe card!
How to make this recipe:
Full, printable recipe below – just scroll down to the recipe card!
- 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 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 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.
- 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!
- Instant Pot Chicken Stew A delightful riff on chicken noodle soup, this delicious Instant Pot Chicken Stew with Quinoa will make you want to eat a second (and third) bowl!
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Spicy Moroccan Chicken Stew
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 facts
Nutritional Disclaimer
Recipes written and produced on Kylee Cooks are for informational purposes only. Kylee is not a certified nutritionist. Nutritional data provided on Kylee Cooks has not been evaluated or approved by a nutritionist or the Food and Drug Administration.
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.
