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Moroccan Chicken Stew

A hearty and comforting dish featuring tender chicken, vibrant vegetables, and a savory blend of Moroccan spices.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Moroccan
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs chicken thighs, skinless, boneless, cut into chunks
  • 2 tablespoons olive oil for browning the chicken
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 2 carrots, sliced
  • 1 zucchini, sliced
  • 1 red bell pepper, chopped
  • 1 can (14 oz) diced tomatoes with juice
  • 2 cups chicken broth, halal certified
  • 2 teaspoons paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground ginger
  • 1 teaspoon cinnamon
  • Salt and pepper to taste
Garnish (optional)
  • Fresh cilantro and/or parsley for garnish
  • Toasted almonds for additional flavor and texture

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium-high heat. Add the chicken pieces and cook until golden brown on all sides, about 5-7 minutes. Then, remove them from the pot and set aside.
  2. In the same pot, add the chopped onions. Sauté for about 4-5 minutes until they become soft and translucent. Stir in the minced garlic, and cook for another 1-2 minutes, making sure not to burn it.
  3. Toss in the sliced carrots, zucchini, and red bell pepper. Sauté the mix for an additional 5 minutes until just tender.
  4. Return the browned chicken to the pot, adding the diced tomatoes and chicken broth. Sprinkle in the paprika, cumin, turmeric, ginger, cinnamon, and season with salt and pepper. Stir everything until well combined.
  5. Bring the stew to a slow boil, then reduce the heat to low. Cover and let it simmer for about 30-35 minutes, occasionally stirring to ensure nothing sticks to the bottom.
  6. Once the stew is ready, ladle it into bowls and garnish with fresh cilantro or parsley if desired. Enjoy this delightful dish with rice, couscous, or crusty bread for a complete meal!

Notes

For substitutions, you can use chicken breasts or halal-friendly beef/lamb. Make sure to let the stew simmer long enough to develop flavors. Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.