Moroccan Chicken Recipe (Spicy 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!

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.

Equipment Needed

Dutch oven (you could use a large saucepan as well)

• 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!

If you have tried this recipe or any other recipe on Kylee Cooks, leave a comment and rating – I truly love to hear from you!
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Spicy Moroccan Chicken Stew

5 from 7 votes

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!

Author: Kylee Ayotte

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Prep Time: 5 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 25 minutes minutes

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Yield: 6

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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

Directions

• 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.

Tried this recipe? Tag me!Mention @kyleecooks or tag #kyleecooks!

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

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.