A Taste of Morocco: Moroccan Chicken Stew Recipe
Embark on a culinary journey to the vibrant streets of Morocco with our flavorful Moroccan Chicken Stew recipe! Infused with an aromatic blend of spices, tender chicken, and a medley of vegetables, this stew is a celebration of North African cuisine and its rich tapestry of flavors. Join us as we explore the exotic spices and traditional cooking techniques that make Moroccan cuisine so irresistible, and learn how to recreate the magic of this ancient land in your own kitchen.
Transport your taste buds to the bustling souks of Marrakech with our Moroccan Chicken Stew recipe. Bursting with the bold flavors of cumin, coriander, and cinnamon, this aromatic stew is a delightful fusion of savory and sweet, with tender chunks of chicken simmered to perfection in a rich and fragrant broth. Whether you’re craving a taste of adventure or simply seeking comfort in a bowl, this Moroccan-inspired dish is sure to satisfy your cravings and leave you craving more.
Moroccan Chicken Stew
Ingredients
- 2 tablespoons olive oil
- 1 onion diced
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper optional, for heat
- 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
- 2 carrots diced
- 1 sweet potato peeled and diced
- 1 can 14.5 oz diced tomatoes
- 3 cups chicken broth
- 1/2 cup dried apricots chopped
- 1/4 cup golden raisins
- Salt and pepper to taste
- Fresh cilantro chopped, for garnish
- Cooked couscous or rice for serving
Instructions
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and cook until softened, about 5 minutes.
- Add the minced garlic, ground cumin, ground coriander, ground cinnamon, ground ginger, ground turmeric, and cayenne pepper (if using) to the pot. Cook for an additional 1-2 minutes, until fragrant.
- Add the diced chicken thighs to the pot and cook until browned on all sides, about 5 minutes.
- Stir in the diced carrots, sweet potato, diced tomatoes (with their juices), chicken broth, chopped apricots, and golden raisins. Season with salt and pepper to taste.
- Bring the stew to a simmer, then reduce the heat to low and let it cook, uncovered, for about 30-40 minutes, stirring occasionally, until the chicken is cooked through and the vegetables are tender.
- Taste the stew and adjust the seasoning if necessary.
- Serve the Moroccan Chicken Stew hot, garnished with freshly chopped cilantro, and accompanied by cooked couscous or rice.
