Moroccan Chicken Stew

Name: Moroccan Chicken Stew
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 Tbsp avocado oil; 1 1/2 lbs bone-in skin-on chicken thighs; 1/2 yellow onion; 1/2 red bell pepper; 1/2 green bell pepper; 1 large carrot; 3 cloves garlic; 1 (15-oz) can tomato sauce, no salt added if possible; 2 Tbsp honey; 1 tsp ground cinnamon; 1 tsp ground cumin; 1/2 tsp ground coriander; 1/2 tsp sea salt; 1/2 cup raisins; 1/3 cup pine nuts

User Reviews

4.2

48 reviews

Good

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings
4 servings
Calories
567 kcal
Course
Main Course, Soup
Cuisine
Moroccan

Moroccan Chicken Stew

Winston Blankenship

Report

Quick and easy Moroccan Chicken Stew with ginger turmeric aromatic rice is a healthy filling dinner. This warmly-spiced stew is mild and comforting for a healthy cozy meal.

Share:

I Made This!

Be the first!

Print

13 people printed this

Save this

Be the first!

Ingredients

Servings

1 Tbsp avocado oil
1 1/2 lbs bone-in skin-on chicken thighs
1/2 yellow onion finely chopped
1/2 red bell pepper chopped
1/2 green bell pepper chopped
1 large carrot peeled and chopped
3 cloves garlic minced
1 (15-oz) can tomato sauce, no salt added if possible
2 Tbsp honey or pure maple syrup
1 tsp ground cinnamon
1 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp sea salt to taste
1/2 cup raisins
1/3 cup pine nuts toasted, for serving

Add to Shopping List

Instructions

Heat the avocado oil in a cast iron skillet (or heavy bottom pot or Dutch oven) over medium-high heat.
Carefully place the thighs skin-side down on the hot skillet and cook 3 to 4 minutes, until skin is golden-brown and crispy. Carefully flip the chicken and continue cooking another 3 or 4 minutes. Note: if you have a splatter screen, place it on top of the cast iron skillet to avoid fat from splattering out of the skillet. Transfer chicken to a plate.
Lower the temperature to medium, and add the onion, bell peppers, carrots, and garlic to the skillet. Sauté, stirring occasionally, until vegetables have softened but are still al dente, about 3 to 4 minutes.
Add the tomato sauce, honey, cinnamon, cumin, coriander, salt, and raisins to the skillet and stir well.
Place the chicken pieces back in the skillet, submerging them in sauce. Cover the skillet and cook 15 minutes, or until chicken is cooked through and reaches an internal temperature of 165 degrees F. Stew becomes more flavorful with time, so feel free to simmer the stew an additional 25 to 30 minutes if you have the time.
Serve Moroccan Chicken Stew with Ginger-Turmeric Aromatic Rice and toasted pine nuts.