Moroccan Chicken Stew
This Moroccan Chicken Stew is an all-in-one tagine made with sweet potatoes for a perfect sweet-and-savory flavor.
Servings: 6 servings
Calories: 564kcal
Ingredients
Moroccan Spice Blend
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground ginger
- 1/2 tsp ground turmeric
- 1/2 tsp ground cinnamon
- 1 tsp salt
- 1/2 tsp ground black pepper
Stew Ingredients
- 1 tbsp olive oil
- 2 lb chicken thighs boneless, skinless (about 6 thighs)
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1 yellow onion diced
- 4 garlic cloves minced
- 1 1/2 cups chicken stock
- 14 oz diced tomatoes
- 14 oz chickpeas with brine
- 4 carrots sliced
- 2 lb sweet potatoes diced, about 3
- 1 lemon 1 tsp lemon zest and 2 tbsp of juice
- 1/2 cup cilantro finely chopped
- 1/2 cup black olives sliced or green olives
Instructions
- Preheat the oven to 350F (180C).
- In a small bowl, combine the dried spices.2 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp ground ginger, 1/2 tsp ground turmeric, 1/2 tsp ground cinnamon, 1 tsp salt, 1/2 tsp ground black pepper
- In a large Dutch oven or pan, add the olive oil over high heat and brown the chicken thighs for 2 minutes each sides. Season them with salt and pepper as you're browning them. Do this in batches if the Dutch oven isn't big enough to avoid stewing the meat at this stage, you're after some quick color.1 tbsp olive oil, 2 lb chicken thighs, 1 tsp salt, 1/2 tsp ground black pepper
- Remove the chicken thighs and add the onion, garlic, and spice blend. Continue stirring and let the spices become fragrant for one minute. Be careful not to burn them at this stage. Add the chicken stock to deglaze the pan, followed by the tomatoes.1 yellow onion, 4 garlic cloves, 1 1/2 cups chicken stock, 14 oz diced tomatoes
- Add the remaining ingredients including the chickpeas and brine, carrots, sweet potatoes, lemon zest, and juice. Stir to combine and bring everything up to a simmer.14 oz chickpeas, 4 carrots, 2 lb sweet potatoes, 1 lemon
- Add the browned chicken thighs back in and make sure they're submerged in the broth. Add the lid and transfer the stew to the oven for 40 minutes or slow cook it on the stove.
- Once the sweet potatoes and carrots are tender, season the stew to taste with salt and pepper. Shred the chicken if you like and stir in the olives and fresh cilantro. Serve immediately with some Greek yogurt and garnish with shaved almonds if you like.1/2 cup cilantro, 1/2 cup black olives
Notes
Spice blend: You can use 2 tbsp Ras el Hanout plus salt and pepper instead.
Storage: Leftover stew can be stored in an airtight container in the fridge for up to 4 days or up to 3 months in the freezer.
Nutrition
Calories: 564kcal | Carbohydrates: 61g | Protein: 30g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 79mg | Sodium: 1234mg | Potassium: 1293mg | Fiber: 13g | Sugar: 15g | Vitamin A: 28631IU | Vitamin C: 19mg | Calcium: 152mg | Iron: 5mg
