Moroccan Chicken Stew is a sweet and savory stew full of complex flavors. It is hearty and flavorful but takes little effort. This stew features wonderful moroccan spices, beautiful apricots and tender chicken. You’re going to love the aroma that fills your home while it is braising in the oven! The moroccan flavors take an ordinary chicken stew right over the top with this healthy and delicious meal!
Back in 2015 when I created this recipe it was after our visit to the apricot farm. Since then, Dan and I make this trip every year, picking about 20 pounds of fruit. If you wonder can two people really go thru that many apricots…. the answer is yes! 😀
Of course we eat tons of fresh fruit, but I’ve also created delicious jam recipes like this Low Sugar Apricot Jam and Strawberry Apricot Jam. Apricot Pie is one of Dan’s favorites, but because I’m partial to savory, this stew has always been on the top of my list!
Now, since spring is here I’m excited to visit the apricot farm again and harvest more of their amazing fruit! Dan and I usually head out there early in the day. Dan dutifully straps on a basket and methodically chooses a tree and harvests the fruit.
Me… I wander around the orchard snapping pictures here and there. Sampling the fruit. I’m really not a whole lot of help.
Dan is such a patient man. 😀
Shopping list for Moroccan Chicken Stew
- chicken thighs
- fire roasted tomatoes
- tomato paste
- chicken stock
- green pepper
- chicken stock
Spices needed for Moroccan Chicken Stew
The flavors of this exotic tasting stew are probably spices you already have, but together they combine to make an easy meal with so much flavor!
- red pepper flakes
Is Moroccan food the same as Indian food?
The short answer, not at all! Though Moroccan and Indian food are influenced by aromatic spices, Moroccan food mixes a large range of fruits with proteins. Common Moroccan spices are cumin, cinnamon, coriander, paprika, saffron, cloves and parsley.
I substituted a few of the traditional spices to keep things a little more mainstream. I want to make sure this is something you could cook at home without making an extra tip to the store to buy spices you’ll only use once. Allspice takes the place of cloves and saffron. In my opinion using chicken thighs makes this stew even more flavorful and tender. Though you can certainly substitute chicken breast – that would be delicious if prefer white meat.
I love this stew and I think you will too – it’s sweet and savory at the same time. I’ve made this using fresh and dried apricots, it works either way and it’s amazing. This dish is traditionally served with steamed rice. It’s a complex stew that takes very little effort, yet is healthy and delicious!
I’d love to get YOUR feedback for this recipe. Do you love this meal as much as we do? Be sure to rate it with 5 stars below!
Moroccan Chicken Stew
Moroccan Chicken Stew
Moroccan Chicken Stew is a sweet and savory stew full of complex flavors. It is hearty and delicious but simple to make. You'll love the aromatic moroccan spices, beautiful apricots and tender chicken. The aroma that fills your home while it is braising in the oven is heavenly!
- Spice Rub
- 2 teaspoons cumin
- 2 teaspoons paprika
- 2 teaspoons ginger
- 2 teaspoons salt
- 1 teaspoon pepper
- 1/2 teaspoon cinnamon
- 1/2 teaspoon all spice
- pinch red pepper flakes
- Stew Ingredients
- 4 chicken thighs
- 1 can chickpeas drained and rinsed
- 1 14 14 oz. can fire roasted tomatoes
- 2 tablespoons tomato paste
- 1 green pepper chopped
- 1 yellow onion chopped
- 1/2 lb dried apricots or 12 fresh apricots
- 3 cups chicken stock
- 2 tablespoons olive oil
- **optional - cooked rice**
- Preheat oven to 325 degrees
- Measure all of the spice rub ingredients into a 1 gallon zip lock bag, mix well.
- Chop the chicken pieces into 1 inch cubes and put in the spice mixture. Toss together so the chicken is completely coated. Set aside.
- Prepare the fruit & vegetables, dice the green pepper and onion. Quarter the dried apricots, if using fresh, slice in half - remove the seed and dice, no need to peel them.
- Heat a heavy bottom oven proof pan over medium heat. Add 2 tablespoons olive oil and sauté the chicken until it is just browned on all sides, about 5 minutes. Add the pepper and onions and saute for another 4-5 minutes until the vegetables are soft. Next add the chickpeas, canned tomatoes, tomato paste, apricots and chicken stock. Stir to combine and place a tight fitting lid on the casserole dish. Place in the oven and bake for one hour.
- Serve over cooked rice.
Love all of the amazing flavors in Moroccan food? Here are a few more lovely recipes to review and enjoy! I hoping you discover some new flavors and find a great meal to incorporate into your meal rotation!
Moroccan Lamb Stew from The Mediterranean Dish – this recipe include both braising and slow cooker directions.
Moroccan Pad Thai from A Kitchen Hoor’s Adventures – this meal is full of rice noodles, carrots, zucchini and delicious spices. It has the look and feel of pad Thai, but with a delicious Moroccan twist to the flavors.
Grilled Moroccan Chicken Recipe from West Via Midwest – a healthy option for grilled chicken, comfort food spices flavor the tender chicken for easy, healthy entertaining.