Authentic Moroccan Chicken Stew Recipe: A One-Pot Wonder
There is something truly magical about the scent of blooming spices filling a kitchen. This Moroccan Chicken Stew combines tender chicken thighs, earthy chickpeas, and a symphony of aromatic spices like cumin and cinnamon. It is a dish that promises deep, complex flavors without requiring a passport—or even a specialized tagine pot. Perfect for a cozy weeknight dinner.
Equipment
- Large heavy-bottomed pot or Dutch oven
Ingredients
Base & Spices
- 2 tbsp olive oil
- 1 large onion chopped
- 3 cloves garlic finely chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground cinnamon
- 1 tsp smoked paprika optional
- 1 tbsp harissa paste adjust to preference
- 2 tbsp tomato paste
The Stew
- 1/2 cup dry red wine optional
- 600 g chicken thighs boneless, cut into chunks
- 1.5 cups chickpeas cooked or canned (drained)
- 2 medium carrots peeled and sliced
- 1 medium red capsicum (bell pepper) chopped
- 400 g crushed tomatoes 1 can
- 2.5 cups chicken stock low sodium
Finishing Touches
- 1 tsp lemon zest
- 1/2 lemon lemon juice
- 1/4 cup fresh herbs Mint and Coriander/Cilantro
- Greek Yogurt to serve
Instructions
- Heat the Oil: Heat the olive oil in a large, heavy-bottomed pot over medium heat until shimmering.
- Sear the Chicken: Season chicken chunks lightly with salt and pepper. Sear in batches until well browned on all sides (Maillard reaction). Remove and set aside.
- Sauté the Aromatics: In the same pot, add chopped onion. Sauté 5–6 minutes until soft and golden, scraping up the browned bits (fond) from the bottom.
- Bloom the Spices: Add cumin, coriander, cinnamon, and smoked paprika. Toast for 30 seconds. Add garlic and harissa paste; cook for 1 minute to release oils.
- Caramelize Tomato Paste: Stir in tomato paste and cook for 1 minute until darkened slightly to intensify savory notes.
- Deglaze: Pour in red wine. Simmer 2–3 minutes to reduce, scraping the bottom of the pot vigorously.
- Build the Stew: Return chicken to the pot. Add carrots, capsicum, chickpeas, crushed tomatoes, and chicken stock. Season with salt and pepper.
- The Thickening Trick: Before covering, roughly mash one-third of the chickpeas with a fork. This naturally thickens the sauce without flour.
- Simmer Low and Slow: Bring to a boil, reduce heat to low, cover, and simmer for 40-45 minutes until chicken is tender.
- Freshen the Flavor: Before serving, stir in lemon zest, lemon juice, and half the fresh herbs. Serve topped with Greek yogurt and remaining herbs.
Notes
Do not crowd the pot when searing the chicken—crowding creates steam and prevents the delicious caramelization needed for deep flavor.