An Orange Wood Bowl with Moroccan Chicken Stew in it
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5 from 4 votes

Moroccan Inspired Chicken Stew

Moroccan Chicken Stew has a unique, delicious flavor! It's a hearty soup that makes a delicious meal. Serve with a dollop of Greek yogurt and crusty bread.
Prep Time20 mins
Cook Time20 mins
Total Time30 mins
Course: Main Dish, Soup
Cuisine: American, Chicken, Gluten Free
Servings: 8 people
Calories: 448
Author: Lauren

Ingredients

  • 2 Tablespoons olive oil * divided
  • 2 shallots * diced small
  • 1 lb carrots * peeled and sliced
  • salt and pepper
  • 10 cloves garlic * minced
  • 2 teaspoons cumin
  • 1/2 teaspoon paprika
  • 1 teaspoon crushed red pepper * optional
  • 4 Cups chicken stock * use gluten free, if necessary
  • 2 Cups vegetable stock * use gluten free, if necessary
  • 2 15.5oz cans chickpeas * drained
  • 2 14.5oz cans fire roasted diced tomatoes
  • 2 lbs boneless, skinless chicken breasts cubed
  • 1 Cup cilantro leaves * loosely packed, minced
  • 1 lemon, zested
  • Greek yogurt for serving
  • fresh cilantro for serving

Instructions

  • PREP: peel and slice the carrots and shallots, mince the garlic and cilantro, zest the lemon, and drain the chickpeasCut the chicken into bite-size pieces.
  • Heat 1 Tablespoon of the olive oil in a large pot over medium heat. 
  • Add the carrots and shallot, season with salt and pepper, and cook until soft, about 5 minutes, stirring occasionally.
  • Add in the garlic, cumin, paprika, and crushed red pepper and cook until fragrant, about 1 minute. 
  • Stir in the stocks, chickpeas, and fire-roasted tomatoes.
  • OPTIONAL: In a blender, puree about 4 cups of the mixture until smooth and add back into the pot. Increase heat and bring to a boil.
  • In a separate large skillet, heat the remaining Tablespoons of olive oil over medium-high heat. 
  • Season the chicken with salt and pepper and add to the skillet. Cook until golden and juices run clear, about 5-7 minutes.
  • Add the chicken to the pot and reduce heat to medium. Simmer about 5 minutes. Stir in the cilantro and lemon zest.
  • Serve the soup with a dollop of Greek yogurt, extra fresh cilantro, and lemon wedges, if desired.

Notes

Tips and Techniques

  • Pureeing half of the stew mixture before the chicken is added to it will give you a thicker base. 
  • Don't worry about making too much! Leftovers are even more tasty as the flavors will continue to blend together. 
  • This stew also freezes well. Freeze in individual size containers for easy meals!
 
** nutritional information is an estimate and will vary depending on the brands you use and any alterations you make to the recipe.
 

Nutrition

Serving: 1serving | Calories: 448kcal | Carbohydrates: 48g | Protein: 39g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 76mg | Sodium: 842mg | Potassium: 1307mg | Fiber: 11g | Sugar: 13g | Vitamin A: 10020IU | Vitamin C: 13.4mg | Calcium: 97mg | Iron: 4.8mg