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Quick Moroccan Chicken Stew Recipe

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4.1 from 15 reviews

This Quick Moroccan Chicken Stew is a flavorful, comforting dish featuring tender chicken thighs cooked with aromatic spices, vegetables, and golden raisins. Ready in just 35 minutes, it's perfect for a weeknight meal served alongside fragrant ginger-turmeric rice and toasted slivered almonds for added texture and taste.

  • Total Time: 35 minutes
  • Yield: 4 servings

Ingredients

Chicken Stew

  • 1 tablespoon ghee
  • 1 ½ pounds chicken thighs (boneless, skinless, cut into bite-size pieces)
  • ½ yellow onion (diced)
  • ½ red bell pepper (cored and chopped)
  • ½ green or orange bell pepper (cored and chopped)
  • 1 large carrot (peeled and chopped)
  • 3 cloves garlic (minced)
  • 1 can tomato sauce (15 ounces)
  • 2 tablespoons honey
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon sea salt
  • ½ cup golden raisins

To Serve

  • Ginger-Turmeric Rice (prepared separately)
  • ½ cup slivered almonds (toasted)

Instructions

  1. Heat the ghee: Warm the ghee in a cast-iron skillet or medium Dutch oven over medium-high heat to prepare for cooking the chicken.
  2. Cook the chicken: Add the diced chicken thighs to the hot pot and cook for 5-6 minutes until the chicken is mostly cooked through. Then, transfer the chicken to a bowl to rest.
  3. Sauté the vegetables: Reduce the heat to medium and add diced onion, bell peppers, carrot, and minced garlic to the pot. Stir occasionally and sauté for 3-4 minutes until vegetables have softened but remain slightly firm (al dente).
  4. Add remaining ingredients and chicken: Stir in tomato sauce, honey, cinnamon, cumin, coriander, sea salt, golden raisins, and the partially cooked chicken pieces. Mix well to combine all flavors.
  5. Simmer the stew: Cover the pot and cook for at least 15 minutes, or until the chicken is fully cooked with an internal temperature of 165°F (74°C). For deeper flavor, simmer an additional 25 to 30 minutes if time allows.
  6. Serve: Plate the stew alongside prepared ginger-turmeric rice and sprinkle with toasted slivered almonds for crunch and nutty flavor.

Notes

  • Use boneless, skinless chicken thighs for the best texture and flavor.
  • Simmering the stew longer enhances the richness and melds the spices beautifully.
  • Prepare the ginger-turmeric rice separately according to your preferred recipe or use a ready-made option.
  • To toast almonds, lightly brown them in a dry skillet over medium heat, stirring frequently to prevent burning.
  • Adjust honey quantity to balance sweetness according to personal preference.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Moroccan

Find it online: https://recipesvibe.com/quick-moroccan-chicken-stew-recipe/