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Moroccan Chicken Stew Recipe

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4.4 from 7 reviews

This Moroccan Chicken Stew is a fragrant and hearty dish featuring tender bone-in, skin-on chicken thighs simmered in a spiced tomato sauce with vegetables, raisins, and warm aromatic spices. The stew is enhanced by toasted pine nuts for a delightful crunch and pairs beautifully with ginger-turmeric aromatic rice for a complete meal.

Ingredients

Chicken and Vegetables

  • 1 Tbsp avocado oil
  • 1 1/2 lbs bone-in skin-on chicken thighs
  • 1/2 yellow onion, finely chopped
  • 1/2 red bell pepper, chopped
  • 1/2 green bell pepper, chopped
  • 1 large carrot, peeled and chopped
  • 3 cloves garlic, minced

Stew Sauce and Seasonings

  • 1 (15-oz) can tomato sauce, no salt added if possible
  • 2 Tbsp honey or pure maple syrup
  • 1 tsp ground cinnamon
  • 1 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp sea salt (to taste)
  • 1/2 cup raisins

Garnish

  • 1/3 cup pine nuts, toasted (for serving)

Instructions

  1. Heat the oil: Warm 1 tablespoon of avocado oil in a cast iron skillet or heavy-bottom pot over medium-high heat to prepare for browning the chicken.
  2. Brown the chicken: Place the chicken thighs skin-side down carefully in the hot skillet. Cook for 3 to 4 minutes until the skin is golden and crispy. Flip and cook another 3 to 4 minutes on the other side. Use a splatter screen if available. Then transfer the chicken to a plate.
  3. Sauté the vegetables: Reduce heat to medium. Add the finely chopped onion, red and green bell peppers, chopped carrot, and minced garlic to the skillet. Cook, stirring occasionally, for 3 to 4 minutes until the vegetables soften but remain slightly crisp.
  4. Add sauce and spices: Pour in the tomato sauce, then stir in honey, cinnamon, cumin, coriander, sea salt, and raisins. Mix well to combine all flavors.
  5. Simmer the stew: Return the browned chicken pieces to the skillet, nestling them into the sauce. Cover and cook on medium heat for 15 minutes or until the chicken reaches an internal temperature of 165°F. For deeper flavor, optionally simmer an additional 25 to 30 minutes.
  6. Serve: Spoon the Moroccan Chicken Stew onto plates or bowls. Garnish with toasted pine nuts. It pairs wonderfully with ginger-turmeric aromatic rice.

Notes

  • Bone-in, skin-on chicken thighs add flavor and moisture during cooking.
  • Use a splatter screen to reduce hot oil splatters when browning chicken.
  • Simmering longer enhances the flavor and tenderness of the stew.
  • Serve with a side of ginger-turmeric rice or crusty bread to soak up the sauce.
  • To toast pine nuts, place them in a dry skillet over medium heat for 3-5 minutes, stirring frequently until golden and fragrant.

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