Moroccan Style Chicken Stew
User Reviews
5
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Prep Time
35 mins
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Cook Time
45 mins
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Total Time
1 hr 20 mins
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Servings
8
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Calories
174 kcal
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Cuisine
Mediterranean, Moroccan
Moroccan Style Chicken Stew
Description
This stew incorporates chicken pieces browned in bacon fat for added richness, then simmered with a medley of vegetables including carrots, celery, yellow bell peppers, and onions. The silhouette of spices such as yellow curry powder, garam masala, and ground ginger meld with sweetness from honey and plumped raisins, creating a sweet and savory Moroccan-inspired sauce.
The cooking method involves browning the chicken and bacon first, then softening vegetables before adding tomatoes, spices, and the raisin-infused broth mixture. This slow simmering allows the flavors to blend and the chicken to tenderize in the sauce. Fresh garnishes like slivered toasted almonds and chopped herbs can be added when serving to boost texture and aroma.
This stew is nourishing and satisfying, offering a balance of sweet, savory, and spiced notes typical of Moroccan cuisine. It pairs well with white rice to soak up the flavorful sauce and can be adapted for slow cooker or Instant Pot preparation.
Plumping raisins in hot stock before adding intensifies their juiciness and flavor. Toast slivered almonds lightly in a dry pan for extra aroma before using as garnish. Additional flavor depth can be achieved by adding green olives if desired.
Ingredients
- ½ cup chicken broth low sodium
- ½ cup raisins
- 1 TB yellow curry powder
- 1 TB garam masala
- 4 oz Bacon chopped, thick cut
- 12 chicken thighs skin and bone on, or drumsticks
- 2 ½ cups carrot sliced
- 2 cups celery thinly sliced
- 2 cups yellow bell pepper diced
- 2 cups onion diced
- 6 cloves garlic chopped
- 28 oz crushed tomatoes
- 3 TB honey
- 1 TB ground ginger
- 3 tsp kosher salt plus more to taste
- Optional: Serve with cooked white rice, garnish with slivered almonds and chopped parsley or chives.
Instructions
- Preheat oven to 350F. Pour chicken stock into microwavable dish and microwave on high for 1 minute.
- Pour raisins into hot stock, and let sit to plump up. In another small bowl, combine curry powder, garam masala, 3 tsp salt, and 1 tsp black pepper. Set aside.
- Sauté chopped bacon in large heavy pot or Dutch oven over medium high heat. Cook until bacon is golden brown, about 5 min. Transfer bacon to a small bowl and set aside.
- Using bacon grease still in heavy pot, brown the chicken pieces in small batches over medium high heat. Do not overcrowd. Cook until golden brown, about 5 minutes per side. Repeat until all chicken is browned. Add 1-2 TB light olive oil if needed to finish cooking chicken. Remove chicken from pot and set aside.
- If needed, add 1 TB olive oil. Sauté carrots, bell peppers, onions, and garlic until softened, about 6 minutes. Add tomatoes, honey, curry powder mixture, ginger, and raisins with their stock. Reduce heat to medium-low and simmer until sauce thickens around the vegetables, about 8 minutes.
- Nestle chicken pieces gently into the sauce, so that skin side faces up and stays above surface. Tent pot loosely with foil and place in lower middle rack of oven. Bake 25 minutes. Uncover, and bake another 20 minutes. Sauce should be thickened and chicken skin should just begin to crisp.
- Remove from oven and skim fat from surface. If needed, season to taste with additional salt and pepper. Spoon 1 cup hot rice into a wide bowl. Arrange a couple of chicken pieces on top, and generously spoon sauce over chicken/rice. Garnish with reserved bacon, toasted almonds, and parsley.
Notes
- Plump raisins in hot chicken stock for enhanced juiciness and flavor before adding to the stew.
- Toast almond slivers without oil until lightly browned to deepen their aroma for garnish.
- Moroccan Style Chicken Stew can be made using an Instant Pot or Slow Cooker; adapt cooking times accordingly.
- Serve with white rice and garnish with slivered almonds and chopped parsley or chives if available.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 174 kcal
% Daily Value*
| Calories | 174kcal | 9% |
| Carbohydrates | 27g | 9% |
| Protein | 5g | 10% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 10mg | 3% |
| Sodium | 679mg | 28% |
| Potassium | 702mg | 15% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 6987IU | 140% |
| Vitamin C | 84mg | 93% |
| Calcium | 91mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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