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5.0 from 24 votes

Moroccan Style Chicken Stew

Packed with bold spices and a variety of veggies, this Moroccan Style Chicken Stew is not only delicious but also healthy! Serve up a big bowl of this comforting stew for an ultra-flavorful dish the whole family will devour.

Prep Time
35 mins
Cook Time
35 mins
Total Time
1 hr 20 mins
Servings: 8
Calories: 174 kcal
Course: Lunch , Dinner
Cuisine: Mediterranean , Moroccan

Ingredients

  • ½ cup chicken broth low sodium
  • ½ cup raisins
  • 1 TB yellow curry powder
  • 1 TB garam masala
  • 4 oz thick cut bacon chopped
  • 12 chicken thighs and/or drumsticks skin and bone on
  • 2 ½ cups carrots sliced
  • 2 cups celery thinly sliced
  • 2 cups yellow bell peppers diced
  • 2 cups onion diced
  • 6 cloves garlic chopped
  • 28 oz crushed tomatoes
  • 3 TB honey
  • 1 TB ginger powder
  • 3 tsp kosher salt plus more to taste
  • Optional: Serve with cooked white rice, garnish with slivered almonds and chopped parsley or chives.

Instructions

    Cup of Yum
  1. Preheat oven to 350F.  Pour chicken stock into microwavable dish and microwave on high for 1 minute. 
  2. 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.
  3. 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. 
  4. 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.
  5. 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.
  6. 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.
  7. 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

  • If you enjoyed this recipe, please come back and give it a rating. We ❤️ hearing from you! 
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  • While the extra step of plumping the raisins may seem small, don't skip it! Plumping the raisins makes them extra juicy and flavorful. It's also a great technique for Oatmeal Raisin Cookies.
  • To add even more flavor to this dish, try toasting the slivered almonds. Simply heat the almond slivers in a skillet without oil, stirring continuously until they become slightly browned and fragrant.
  • Although we don't use olives in this recipe, you can definitely add chopped green olives to the sauce.
  • Moroccan Style Chicken Stew can be made in the Instant Pot or Slow Cooker. Check out the "Commonly Asked Questions" section above for alternative cooking tips.

Nutrition Information

Calories 174kcal (9%) Carbohydrates 27g (9%) Protein 5g (10%) Fat 6g (9%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Trans Fat 0.02g Cholesterol 10mg (3%) Sodium 679mg (28%) Potassium 702mg (20%) Fiber 5g (20%) Sugar 9g (18%) Vitamin A 6987IU (140%) Vitamin C 84mg (93%) Calcium 91mg (9%) Iron 3mg (17%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 174

% 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.