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This Moroccan chicken stew is the perfect one-pot meal for any night of the week. With tender chicken, fragrant spices, and colorful vegetables all cooked together in a savory broth, this stew is sure to become a family favorite. Serve it with fluffy couscous or warm crusty bread for an easy and delicious meal.
Moroccan cuisine combines aromatic herbs and spices with sweet ingredients like dates or honey to create a unique flavor combination. This Moroccan Chicken Stew is no exception. It’s packed with bold flavors! If you want to try more Moroccan recipes check out our Moroccan meatballs, Moroccan carrot salad, or our slow cooked lamb shanks.
Here is Why This Moroccan Chicken Stew Recipe Works
Ras el Hanout brings layered spice: This North African spice blend adds complexity without overpowering the dish. It’s earthy, warm, and a little floral.
Preserved lemon and harissa = instant flavor: These Moroccan staples add tanginess and smoky heat, turning up the volume on the braise.
Apricots and honey round it out: A touch of natural sweetness balances the spices and brings out the richness in the broth.
Bone-in chicken means better texture and flavor: You get tender meat and a deeply savory broth. Boneless just can’t compete.
For another deeply savory braise, try my star anise chicken. It’s glossy, aromatic, and infused with the warm, licorice-like flavor of whole star anise.
If you like bold, spice-forward dishes, try my creamy paprika chicken next. It’s smoky, juicy, and packs serious flavor with minimal effort.
Recipe Tips
Skip the chicken breasts: They tend to dry out with a long simmer. If you must use them, add them later. Bone-in breasts need about 20 minutes, boneless only 10–12.
Sear the chicken well: A golden-brown crust builds deeper flavor in the final stew. Don’t rush this step.
Slice carrots thick: Cut them ½ inch thick so they hold their shape after a long cook.
Slow cooker? It works: You can use one, but sear the chicken first in a skillet to build that essential browned flavor.
Shred or leave whole: Traditionally, the chicken stays in large pieces. For easier serving, shred it after simmering and stir it back in.
Storage tips: Leftovers keep 3–4 days in the fridge or up to 6 months in the freezer. Reheat gently and add a splash of broth if it thickens.
About harissa heat: Harissa paste can range from mild to fiery depending on the brand. Start with the amount listed, then taste and adjust. If you’re using harissa sauce (which is thinner and milder), double or triple it to match the flavor punch.
Preserved lemons: If you can’t find them, you can swap it for lemon zest. You can also make your own preserved lemons.
Chicken broth. Chicken broth gives the stew a savory, flavorful base. Try making your own chicken stock.
Serve this North African stew with rice pilaf or couscous and a tossed green salad or some homemade naan bread. Add some lemon slices on the side
Moroccan Style Chicken
This hearty Moroccan chicken stew is a hearty one pot meal that is filled with fragrant spices, tender chicken and vegetables. It’s a great way to use up pantry staples like dried apricots and chickpeas, so it’s perfect for when you want something easy but flavorful.
Our Lebanese tabbouleh salad, or our little gem Caesar are easy sides to serve with this chicken stew, as are other Middle Eastern favorites like hummus.
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Moroccan Chicken Stew
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Ingredients
- 3 ½ pounds bone-in chicken thighs
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 2 tablespoons olive oil
- 1 onion, sliced
- 1 cup dried apricots , or dates, chopped
- 5 to 6 garlic cloves, minced
- 3 ½ teaspoons Ras el Hanout, or see notes
- rind of 1 preserved lemon, minced
- 1 tablespoon tomato paste
- 1 tablespoon harissa paste
- 1 tablespoon honey
- 1 ¾ cups chicken broth
- 3 large carrots, peeled and sliced ½-inch thick
- 1 (15 ounce) can canned garbanzo beans
- ¼ cup fresh lemon juice
- ¼ cup fresh cilantro, chopped
Instructions
- Season both sides of the chicken thighs with salt and pepper.
- Heat the olive oil in a large pot over medium-high heat (a 6-quart Dutch oven works well). When the oil is hot, add the chicken thighs in a single layer and sear until golden brown on both sides. Work in batches to avoid crowding the pot. Transfer the browned chicken to a plate.
- Add the onion to the pot and cook until it is soft and translucent. Stir in the dried apricots, garlic, Ras el Hanout, preserved lemon rind, tomato paste, harissa paste, and honey, and cook, stirring for 30 seconds until the spices are fragrant.
- Add the chicken broth and the carrots. Return the chicken thighs to the pot. Bring the mixture to a boil, then reduce the heat to a low simmer (you should see small gentle bubbles). Place the lid on the pot and simmer for 40 minutes.
- Add the chickpeas to the pot and simmer for 10 more minutes.
- Optional step: If you prefer shredded chicken instead of large pieces of chicken thighs, remove the chicken and shred them on a plate, then return the meat back to the pot.
- Stir in the lemon juice and cilantro. Taste and season with additional salt if needed. Serve with fresh lemon slices.
Notes
- ¾ teaspoon cumin
- ¾ teaspoon ginger
- ¾ teaspoon cinnamon
- ½ teaspoon salt
- ¼ teaspoon coriander
- ¼ teaspoon cayenne
- ¼ teaspoon allspice
- ⅛ teaspoon cloves
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!This recipe was originally published on 4-23-14.
Wow! What a great, flavorful dish! I’m not a big fan of green olives, which is used in many Moroccan recipes, so when I saw this recipe, I figured I give it a try. It did not disappoint in any category. It was savory, vibrant and satisfying. I made a few minor changes to suit my low carb needs. Instead of serving it with couscous or rice, I added sweet potatoes with the carrots. Then, on the final tasting, I added more salt & 1 tbsp more harissa paste. (I like my foods slightly spicy & my harissa was a bit old.) It was amazing! It is a unique & pleasant flavor, that if you a more than a meat & potatoes type of person, you will love!
I’m so glad you enjoyed the stew and found a way to make it fit your preferences. Thanks for sharing!
This was really good, lovely flavours. Thank you for the amazing recipe, it has become one of our favourites.
Thank you for the feedback, Katie…we are so pleased you enjoyed this recipe!
I have that same Tagine in a different color and LOVE it. I’ve used it about three times and have loved every single bite that comes out of it. I will be trying this recipe very soon. It’s been so long since I’ve cooked with Cornish hens and I can’t think of a better way to try them. Pinned to my “for my tagine” board.
Hi, Lea Ann, Yes, I love mine also but it gets stored away in the cupboard and I forget to use it.:) I have made the same recipe with a whole chicken but the Cornish hens are perfect for 2 people and, they are so cute. Thanks for pinning!
What a wonderful tagine! Definitely pinning for future use! Thanks for stopping by my blog and hope to see you again! And as for your sister- I always wanted one-so I say-go for the mischief! Makes life more exciting!
Hi, Abby….thank you for your nice comments and thanks for pinning! So glad you had a nice trip to Phoenix for the Passover with your family.
The warm and comforting flavors in this tagine sound so good to me! What a hearty stew!
Have fun with your sister!
Joanne the tagine is very flavorful and I hope you try it. Yes, I had a great time with my sister. Thanks so much!
You had me at tagine Pat. Beautiful dish
Hey, Kathy…happy to see ya here! Thank you for the comment, it is delish. 🙂
That’s such a pretty tagine (both the cooking vessel and the finished dish!). I love Moroccan food, although I don’t cook it that often. I think the chicken tagines may be some of the best — although lamb gives it a good run for the money. Super recipe — thanks.
Thanks, John…This is really a delicious tagine, I love lamb and must try the lamb tagine next. Lamb is my husbands very favorite red meat! Thanks for your nice comments. 🙂