Description
Warm up your taste buds with this classic Moroccan Chicken Stew, a comforting and fragrant dish that’s perfect for cozy weeknights. Tender chicken simmers in a rich broth infused with aromatic spices, chickpeas, and fresh vegetables, creating a soul-satisfying meal.
Ingredients
– 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
– 2 tablespoons olive oil
– 1 large onion, diced
– 3 cloves garlic, minced
– 2 teaspoons ground cumin
– 2 teaspoons paprika
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground ginger
– 1/4 teaspoon cayenne pepper
– 1 (15-ounce) can diced tomatoes
– 1 (15-ounce) can chickpeas, drained and rinsed
– 4 cups chicken broth
– 1 cup frozen peas
– 1/4 cup chopped fresh cilantro, plus more for garnish
– Salt and black pepper to taste
Instructions
1. In a large pot or Dutch oven, heat the olive oil over medium-high heat.
2. Add the chicken and cook, stirring occasionally, until browned on all sides, about 5 minutes.
3. Add the onion and garlic, and cook for 2-3 minutes, until fragrant.
4. Stir in the cumin, paprika, cinnamon, ginger, and cayenne pepper. Cook for 1 minute, until the spices are fragrant.
5. Pour in the diced tomatoes, chickpeas, and chicken broth. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, until the chicken is cooked through and the stew has thickened.
6. Stir in the frozen peas and chopped cilantro. Season with salt and black pepper to taste.
7. Serve the Moroccan Chicken Stew hot, garnished with additional cilantro if desired. Enjoy with couscous or warm pita bread.
Notes
This stew can be made in advance and reheated, as the flavors only improve with time. For a thicker consistency, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) to the simmering stew. Adjust the spices to your desired level of heat and flavor.
- Prep Time: 15
- Cook Time: 30
- Category: Soups, Stews & Chili
- Method: Stovetop
- Cuisine: Moroccan