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Close up of a bowl of Moroccan Chicken Stew with a second bowl and a spoon in the background over a wood backdrop
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5 from 4 votes

Moroccan Chicken Stew

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.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Dish, Soup
Cuisine: American, Chicken, Gluten Free
Servings: 8
Calories: 454kcal


  • 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


  • 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.



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.
** Nutritional information is an estimate and may vary.


Serving: 1serving | Calories: 454kcal | Carbohydrates: 50g | Protein: 39g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 76mg | Sodium: 897mg | Potassium: 1135mg | Fiber: 12g | Sugar: 14g | Vitamin A: 10349IU | Vitamin C: 12mg | Calcium: 131mg | Iron: 5mg