This Moroccan Chicken Stew fills your kitchen with the warm, inviting aromas of faraway places. It’s a cozy one-pot wonder with earthy spices, tender chicken, sweet dried fruit, and briny olives in a fragrant broth. The recipe is incredibly forgiving and perfect for an impressive yet fuss-free dinner.
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Why You’ll Love This Moroccan Chicken Stew
- One-pot wonder: Everything cooks together for incredible flavor and minimal cleanup.
- Warm, aromatic spices: A balanced blend offers fragrance and coziness, not intense heat.
- Wonderfully adaptable: Easily swap ingredients based on what’s in your pantry.
- Better leftovers: Flavors deepen overnight for effortless, restaurant-quality lunches.
Ingredients & Tools
- 1.5 kg bone-in, skin-on chicken thighs (about 6–8 pieces)
- 2 tbsp olive oil
- 1 large yellow onion, finely chopped
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 tsp ground cumin
- 1.5 tsp ground coriander
- 1 tsp ground cinnamon
- ½ tsp ground turmeric
- ¼ tsp cayenne pepper (optional, for a subtle kick)
- 400 g canned diced tomatoes, with their juices
- 500 ml chicken stock
- 1 large sweet potato, peeled and cut into 2.5 cm chunks
- 400 g canned chickpeas, drained and rinsed
- 100 g dried apricots, roughly chopped
- 75 g green olives, pitted
- 1 preserved lemon, pulp removed and rind finely sliced (or zest of 1 lemon)
- Handful fresh cilantro and flat-leaf parsley, chopped
- Salt and freshly ground black pepper, to taste
Tools: A large Dutch oven or heavy-bottomed pot with a lid, wooden spoon, measuring spoons, and a sharp knife.
Notes: Don’t skip the preserved lemon if you can find it—it adds a unique, tangy brightness. Using bone-in, skin-on chicken thighs is key for juicy meat and a rich broth.
Nutrition (per serving)
| Calories: | 480 kcal |
| Protein: | 35 g |
| Fat: | 18 g |
| Carbs: | 45 g |
| Fiber: | 9 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 1 hour 15 minutes | Total Time: 1 hour 35 minutes
Before You Start: Tips & Ingredient Notes
- Why bone-in, skin-on chicken thighs? They’re far more forgiving than breast meat and won’t dry out during the long simmer. The bones and skin add incredible depth and body to the stew—you’ll notice the difference in the richness of the broth.
- What if I can’t find preserved lemon? No problem! The zest of a fresh lemon added at the end will still give you that necessary citrusy lift. Preserved lemon is more complex and salty, so if using fresh zest, you might need to adjust seasoning at the end.
- Can I make this stew ahead of time? Absolutely—in fact, I often do. Let it cool completely, then store it in the fridge for up to 3 days. The flavors meld and improve, making it a fantastic make-ahead meal for busy weeks.
- Is the cayenne pepper very spicy? Not at all—it’s just a quarter teaspoon for a gentle warmth in the background. If you’re sensitive to heat, you can leave it out entirely and the stew will still be wonderfully flavorful.
How to Make Moroccan Chicken Stew
Step 1: Pat the chicken thighs completely dry with paper towels and season generously with salt and pepper on both sides. This is crucial for getting that beautiful, golden-brown sear. Heat the olive oil in your Dutch oven over medium-high heat until it shimmers. Carefully place the chicken in the pot, skin-side down, and cook for 5–7 minutes without moving them. You’re looking for deeply golden, crispy skin. Flip and cook for another 3–4 minutes on the other side. Remove the chicken to a plate and set aside—it won’t be cooked through yet, and that’s perfectly fine.
Step 2: Reduce the heat to medium. You should have about 2 tablespoons of rendered chicken fat and oil in the pot—if it looks excessive, you can pour a little off. Add the chopped onion and cook, stirring occasionally, for about 6–8 minutes until softened and translucent. Now add the minced garlic and grated ginger, and cook for another minute until fragrant. Be careful not to burn the garlic—you’ll notice the aroma change from sharp to sweet and nutty.
Step 3: Add all the ground spices—cumin, coriander, cinnamon, turmeric, and cayenne (if using)—to the pot. Stir constantly for about 30–60 seconds until they’re very fragrant. This toasts the spices and wakes up their oils, which is a little step that makes a huge difference in the final flavor. It should smell incredible and look a bit pasty.
Step 4: Pour in the diced tomatoes with their juices and the chicken stock, scraping the bottom of the pot with your wooden spoon to lift up all those delicious browned bits. This is called deglazing, and it’s where a lot of the stew’s deep flavor comes from. Bring the liquid to a gentle simmer.
Step 5: Add the sweet potato chunks, drained chickpeas, and the chopped dried apricots to the pot. Stir everything to combine. Nestle the seared chicken thighs back into the pot, along with any accumulated juices from the plate. The liquid should come about halfway up the chicken—if it seems a bit low, you can add a splash more stock or water.
Step 6: Cover the pot, reduce the heat to low, and let the stew simmer gently for 35–40 minutes. You’ll want to hear just a few soft bubbles—a rolling boil will make the chicken tough. The sweet potatoes should be tender enough to pierce easily with a fork, and the chicken should be falling-off-the-bone tender.
Step 7: Remove the lid and stir in the green olives and the sliced preserved lemon (or fresh lemon zest). Let the stew cook uncovered for another 5–10 minutes to allow the flavors to meld and the sauce to thicken slightly. Taste and adjust seasoning with more salt or pepper if needed.
Step 8: Just before serving, stir in most of the chopped fresh cilantro and parsley, reserving a little for garnish. The fresh herbs add a burst of color and a bright, clean finish that contrasts beautifully with the rich, spiced stew. Serve immediately, spooned into deep bowls.
Storage & Freshness Guide
- Fridge: Cool completely and store in an airtight container for up to 3 days.
- Freezer: Portion into airtight containers or freezer bags and freeze for up to 3 months.
- Reviving: Thaw overnight in the fridge if frozen. Reheat gently on the stovetop, stirring occasionally.
Serving Suggestions
Complementary Dishes
- Couscous with herbs and lemon zest — The light, fluffy grains are perfect for soaking up the flavorful stew broth, and the citrus notes complement the spices beautifully.
- Warm, crusty bread or flatbread — Honestly, you’ll want something to mop up every last bit of sauce from the bowl—a chewy, fresh baguette or some soft pita bread is ideal for the job.
- A simple cucumber and tomato salad — The cool, crisp freshness provides a lovely contrast to the warm, rich stew and helps balance the meal.
Drinks
- Mint tea — A classic Moroccan pairing; the sweet, aromatic tea cleanses the palate and enhances the exotic spices in the stew.
- A light-bodied red wine, like a Grenache — It has enough fruitiness to stand up to the spices without overpowering the delicate flavors of the dish.
- Sparkling water with a lemon wedge — The bubbles and citrus are refreshing and help cut through the richness of the stew.
Something Sweet
- Orange and cinnamon semolina cake (Mescouta) — This moist, not-too-sweet cake shares flavor profiles with the stew and provides a lovely, light ending to the meal.
- Baklava with pistachios — The flaky, honey-soaked pastry and nuts offer a delightful textural contrast and a touch of decadence.
- Vanilla ice cream with a drizzle of date syrup — The simplicity of cool, creamy ice cream is a perfect, effortless finish after a spiced main course.
Top Mistakes to Avoid
- Mistake: Not browning the chicken properly. That golden sear isn’t just for looks—it creates a foundation of flavor in the pot (the fond) that will enrich your entire stew. If you rush this step, the final dish will taste flat.
- Mistake: Adding the dried fruit too early. If you put the apricots in at the very beginning, they can completely dissolve and make the stew overly sweet. Adding them partway through ensures they soften but still retain their shape and texture.
- Mistake: Boiling the stew instead of simmering. A gentle simmer is key to tender chicken. A rolling boil will cause the muscle fibers to tighten and become tough and stringy. I’ve messed this up before too—patience is your friend here.
- Mistake: Skipping the fresh herbs at the end. Cilantro and parsley might seem like a garnish, but they add a crucial fresh, bright note that lifts the entire dish. Without them, the stew can taste one-dimensional.
Expert Tips
- Tip: For an even deeper flavor, marinate the chicken. Combine the chicken thighs with 1 tablespoon of the olive oil, the grated ginger, and half of the spice mix. Let it sit in the fridge for anywhere from 30 minutes to 4 hours before you start cooking.
- Tip: Make your own preserved lemons! It’s easier than you think—just pack lemons in salt and their own juice in a jar for a few weeks. They’ll keep for months and add an incredible punch to tagines, salads, and dressings.
- Tip: If your stew is a bit too thin for your liking, you can thicken it easily. Remove the chicken and shred the meat off the bones (discard the bones and skin). Return the meat to the pot and let it simmer uncovered for an extra 10-15 minutes. The broken-down potatoes and chicken will naturally thicken the sauce.
- Tip: Toast and grind your own spices. If you have whole cumin and coriander seeds, toast them in a dry pan for a minute until fragrant, then grind them. The flavor is exponentially more vibrant and aromatic than pre-ground spices.
FAQs
Can I make this Moroccan Chicken Stew in a slow cooker?
Yes, you absolutely can! Follow steps 1 through 4 on the stovetop to brown the chicken and sauté the aromatics and spices—this builds a flavor base that you just can’t get from dumping everything raw into a slow cooker. Then, transfer everything to your slow cooker, add the remaining ingredients (except the olives, lemon, and fresh herbs), and cook on low for 6-7 hours or on high for 3-4 hours. Stir in the olives, lemon, and herbs right before serving.
What can I use instead of sweet potato?
Butternut squash or carrots are excellent substitutes. They both have that same sweet, starchy quality that works so well with the spices. If using carrots, chop them into thick coins. Just make sure whatever vegetable you use is cut into similar-sized pieces so they cook evenly. You could even use a combination for more color and texture.
Is this stew freezer-friendly?
It freezes beautifully! Let the stew cool completely, then portion it into airtight containers or freezer bags, leaving a little space for expansion. It will keep well for up to 3 months. The texture of the potatoes might be a little softer upon thawing and reheating, but the flavor will be just as good. Thaw in the fridge overnight before reheating gently on the stovetop.
Can I use chicken breast instead of thighs?
You can, but you’ll need to adjust the cooking time. Bone-in, skin-on chicken breasts would be best. Add them in step 5, but check for doneness after about 25-30 minutes of simmering, as breast meat cooks faster and can dry out if overcooked. I really do recommend thighs for their foolproof juiciness, though.
My stew is a bit too sweet. How can I balance it?
This can happen if your dried fruit is particularly sweet or your sweet potato is very sugary. The easiest fix is a big squeeze of fresh lemon juice right at the end—the acidity will cut through the sweetness perfectly. A tablespoon of tomato paste stirred in can also help add a savory depth to counterbalance the sugar.
Moroccan Chicken Stew
Make this easy one-pot Moroccan Chicken Stew with tender chicken, warm spices, and sweet apricots. A fuss-free, impressive dinner awaits. Get the recipe now!
Ingredients
For the Stew:
-
1.5 kg bone-in, skin-on chicken thighs (about 6–8 pieces)
-
2 tbsp olive oil
-
1 large yellow onion (finely chopped)
-
4 garlic cloves (minced)
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1 tbsp fresh ginger (grated)
-
2 tsp ground cumin
-
1.5 tsp ground coriander
-
1 tsp ground cinnamon
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0.5 tsp ground turmeric
-
0.25 tsp cayenne pepper (optional, for a subtle kick)
-
400 g canned diced tomatoes (with their juices)
-
500 ml chicken stock
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1 large sweet potato (peeled and cut into 2.5 cm chunks)
-
400 g canned chickpeas (drained and rinsed)
-
100 g dried apricots (roughly chopped)
-
75 g green olives (pitted)
-
1 preserved lemon (pulp removed and rind finely sliced (or zest of 1 lemon))
-
fresh cilantro and flat-leaf parsley (handful, chopped)
-
salt and freshly ground black pepper (to taste)
Instructions
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Pat the chicken thighs completely dry with paper towels and season generously with salt and pepper on both sides. Heat the olive oil in your Dutch oven over medium-high heat until it shimmers. Carefully place the chicken in the pot, skin-side down, and cook for 5–7 minutes without moving them. Flip and cook for another 3–4 minutes on the other side. Remove the chicken to a plate and set aside—it won’t be cooked through yet, and that’s perfectly fine.01
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Reduce the heat to medium. You should have about 2 tablespoons of rendered chicken fat and oil in the pot—if it looks excessive, you can pour a little off. Add the chopped onion and cook, stirring occasionally, for about 6–8 minutes until softened and translucent. Now add the minced garlic and grated ginger, and cook for another minute until fragrant.02
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Add all the ground spices—cumin, coriander, cinnamon, turmeric, and cayenne (if using)—to the pot. Stir constantly for about 30–60 seconds until they’re very fragrant.03
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Pour in the diced tomatoes with their juices and the chicken stock, scraping the bottom of the pot with your wooden spoon to lift up all those delicious browned bits. Bring the liquid to a gentle simmer.04
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Add the sweet potato chunks, drained chickpeas, and the chopped dried apricots to the pot. Stir everything to combine. Nestle the seared chicken thighs back into the pot, along with any accumulated juices from the plate. The liquid should come about halfway up the chicken—if it seems a bit low, you can add a splash more stock or water.05
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Cover the pot, reduce the heat to low, and let the stew simmer gently for 35–40 minutes. The sweet potatoes should be tender enough to pierce easily with a fork, and the chicken should be falling-off-the-bone tender.06
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Remove the lid and stir in the green olives and the sliced preserved lemon (or fresh lemon zest). Let the stew cook uncovered for another 5–10 minutes to allow the flavors to meld and the sauce to thicken slightly. Taste and adjust seasoning with more salt or pepper if needed.07
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Just before serving, stir in most of the chopped fresh cilantro and parsley, reserving a little for garnish. Serve immediately, spooned into deep bowls.08
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