Moroccan Chicken Stew
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.
Servings: 4 servings
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
Bone-in vs. boneless chicken: Bone-in thighs deliver more flavor to the stew and hold up better during simmering. Boneless thighs work too, just reduce the cooking time to about 25 minutes total.
Skin-on or skinless: Either is fine. The skin adds richness, but it’s not essential. You can remove it after browning if you prefer.
Preserved lemon substitute: If you don’t have preserved lemon, use 1 tablespoon of lemon zest plus 2 tablespoons chopped green olives. It won’t taste exactly the same, but it adds similar tang and depth.
Harissa tips: Harissa paste varies in heat. Start with the amount listed, then add more to taste. If using harissa sauce (which is milder and thinner), double or triple the amount.
Storage and reheating: The stew keeps well for up to 4 days in the fridge. Reheat gently over low heat, adding a splash of broth or water if needed to loosen the sauce.
Serving ideas: Serve with couscous, rice, or crusty bread to soak up the broth. A dollop of yogurt on top is a nice cooling touch.
No Ras el Hanout? Make your own:
- 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
Serving: 1serving | Calories: 222kcal | Carbohydrates: 24g | Protein: 11g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Cholesterol: 49mg | Sodium: 494mg | Fiber: 3g | Sugar: 18g
