Moroccan Chicken Stew has a unique, delicious flavor that comes from a combination of chicken, vegetables, and spices. It’s a healthy, yet hearty, recipe that makes for a very filling meal. You can whip it up in just 30 minutes and serve with a dollop of Greek yogurt on top and a side of crusty bread for soaking up every last drop!
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This recipe was a surprise hit with everyone when I first made it a several years ago. My fiancé usually turns his nose up at the idea of eating soup or stew for dinner. He doesn’t consider it a meal, but rather a starter or appetizer.
However, one bite into this Moroccan Chicken Stew, and his mind was forever changed. I think he eats 3-4 bowls whenever I make it.
My son also really likes this, which is saying a lot as he’s growing into a picky teenager now. He reluctantly tells me “It’s okay,” which in teen means it’s pretty much his favorite soup ever. Maybe second favorite, next to Broccoli Cheese Soup.
Why This Recipe Works
You might be surprised how easy this recipe is to make. It only takes around 30 minutes to make in just one pot (and a blender, which is optional).
This stew recipe is both healthy and hearty. It’s perfect for a main dish, especially during the cooler fall weather. We usually enjoy it with some crusty bread on the side. The broth is so good, you’re going to want to soak up every last drop, trust me.
Not only does it have plenty of chicken, but there are carrots and chickpeas to bulk it up even more. The unique flavor comes from the fire-roasted tomatoes, shallot, and a combination of spices including cumin, cilantro, and paprika. A little fresh lemon finishes off the dish just perfectly.
The recipe does have a little heat, thanks to a small amount of crushed red pepper, but it’s not overwhelming and is balanced nicely if you decide to garnish with cool, Greek yogurt. You can always add more pepper or omit it all together, depending on your own personal preferences.
The flavors of this soup gets better the longer it has to meld all together, making any leftovers even more flavorful, very similar to chili.
It also freezes well, so you can make a double batch and freeze the extra stew in individual containers for easy meals all season long.
How to Make Moroccan Chicken Stew
What You Need To Make This Recipe
To make this recipe, you will need:
- 2 tablespoons extra virgin olive oil, divided
- 2 pounds boneless, skinless chicken breasts, cut into bite-size pieces.
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 shallots, finely diced
- 1 pound carrots, peeled and cut into 1/4-inch slices
- 10 cloves garlic, minced
- 2 teaspoons cumin
- 1/2 teaspoon paprika
- 1 teaspoon crushed red pepper
- 4 cups chicken stock (gluten free, if necessary)
- 2 cups vegetable stock
- 2 15.5 ounce cans chickpeas, drained and rinsed
- 2 14.5 ounce cans fire-roasted tomatoes
- 1 cup cilantro, loosely packed, then finely chopped
- 1 tablespoon lemon zest (from one large lemon)
- Greek yogurt for serving (optional)
I know it looks like a lot, but most of these ingredients are pantry staples.
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
There is a little bit of prep work for this recipe. You’ll need to peel and slice the carrots and shallots, mince the garlic and cilantro, zest the lemon, and drain and rinse the chickpeas.
You will also need to cut the chicken into bite-size pieces.
Create!
Heat 1 tablespoon of the olive oil in a large Dutch Oven (or skillet) over medium-high heat. Season the chicken with the salt and pepper and add it to the pot. Cook until golden and juices run clear, about 5-7 minutes. Remove to a plate and tent with aluminum foil to keep warm.
Add the remaining 1 tablespoon of olive oil to the Dutch oven or a stock pot, then add the shallots and carrots. Cook until soft, about 5 minutes, stirring occasionally.
Mix in the garlic, cumin, paprika, and crushed red pepper and cook until fragrant, about 1 minute.
Stir in both the chicken and vegetable stocks, chickpeas, and tomatoes.
Optional, but recommended: In a blender, puree about 4 cups of the mixture until smooth and add it back into the pot. Increase heat and bring to a boil. This will make your soup, more of a stew.
Add the cooked chicken back to the stew and reduce the heat to medium. Simmer about 5 minutes to heat through. Stir in the cilantro and lemon zest.
Present!
Serve the soup with a dollop of Greek yogurt, extra fresh cilantro and lemon zest, if desired.
Tips and Techniques
- Pureeing half of the stew mixture, before the chicken is added to, will give you a thicker base. It’s an optional step, but recommended so that your stew isn’t more of a soup.
- Don’t worry about making too much. Leftovers are even more tasty as the flavors will continue to blend together.
- This stew freezes well. Freeze in individual size containers for easy meals.
- Store leftovers in an airtight container in the refrigerator. Use within 3-4 days.
FAQ’s
Is Moroccan Food Spicy?
Moroccan food is not known for being spicy in the sense that it’s hot. It is, however, very spicy when it comes to the different ingredient spices and flavors that are used in traditional recipes.
More Soup and Stew Recipes
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Moroccan Chicken Stew
Ingredients
- 2 tablespoons olive oil * divided
- 2 pounds boneless, skinless chicken breasts * cut into bite size pieces
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 shallots * finely diced
- 1 pound carrots * peeled and sliced into 1/4-inch rounds
- 10 cloves garlic * minced
- 2 teaspoons cumin
- 1/2 teaspoon paprika
- 1 teaspoon red pepper flakes * optional
- 4 cups chicken stock * use gluten free, if necessary
- 2 cups vegetable stock * use gluten free, if necessary
- 2 15.5 ounce cans chickpeas * drained
- 2 14.5 ounce cans fire roasted diced tomatoes
- 1 cup cilantro leaves * loosely packed, minced
- 1 tablespoon lemon zest * from one large lemon
- Greek yogurt for serving * optional
- fresh cilantro for serving * optional
Instructions
- Heat 1 tablespoon of the olive oil in a large Dutch Oven (or skillet) over medium-high heat. Season the chicken with the salt and pepper and add it to the pot. Cook until golden and juices run clear, about 5-7 minutes. Remove to a plate and tent with aluminum foil to keep warm.
- Add the remaining 1 tablespoon of olive oil to the Dutch oven or a stock pot, then add the shallots and carrots. Cook until soft, about 5 minutes, stirring occasionally.
- Mix in the garlic, cumin, paprika, and crushed red pepper and cook until fragrant, about 1 minute.
- Stir in both the chicken and vegetable stocks, chickpeas, and tomatoes.
- Optional, but recommended: In a blender, puree about 4 cups of the mixture until smooth and add it back into the pot. Increase heat and bring to a boil. This will make your soup, more of a stew.
- Add the cooked chicken back to the stew and reduce the heat to medium. Simmer about 5 minutes to heat through. Stir in the cilantro and lemon zest.
- Serve the soup with a dollop of Greek yogurt, extra fresh cilantro and lemon zest, if desired.
Notes
Tips and Techniques
- Pureeing half of the stew mixture, before the chicken is added to, will give you a thicker base. It's an optional step, but recommended so that your stew isn't more of a soup.
- Don't worry about making too much. Leftovers are even more tasty as the flavors will continue to blend together.
- This stew freezes well. Freeze in individual size containers for easy meals.
- Store leftovers in an airtight container in the refrigerator. Use within 3-4 days.
Nutrition
This recipe was originally published on January 4, 2016. Images were updated and a few minor tweaks were made to the recipe in August 2018. The images where updated again in October 2020, more thorough instructions and FAQ’s were also added.
