Spicy Moroccan Chicken Stew
User Reviews
5
Spicy Moroccan Chicken Stew
Description
The recipe starts by sautéing onion, carrots, and garlic with ground cumin and crushed red pepper to develop the aromatic base. Chicken stock, chickpeas, and fire-roasted tomatoes are added to create a flavorful broth. Part of the stew is blended and returned to thicken the texture, offering a balance between chunky and smooth consistency. Chicken pieces are simmered gently until cooked through, absorbing the spiced broth.
The resulting stew balances heat from crushed red pepper with the earthiness of cumin and acidity from tomatoes and lemon zest. The tender chicken and chickpeas provide protein and substance, while the carrots bring subtle sweetness. Garnishes like cilantro and lemon zest add freshness and a citrusy note that brightens the dish.
This stew can be served as a main course accompanied by crusty bread or grains like couscous or rice. The recipe is also adaptable to slow cooker use by sautéing the base then slow cooking all ingredients together. The preparation method and seasoning make it a comforting, layered-flavored stew suited for cooler days.
Ingredients
- 2 tablespoons olive oil
- 1 large red onion diced finely
- 2-3 large carrot peeled and diced
- 5 cloves garlic minced
- 1 tablespoon cumin ground
- 1 teaspoon crushed red pepper
- 4 cups chicken stock
- 15oz can chickpeas drained, rinsed
- 14oz can fire roasted tomatoes
- 1 pound chicken breast cut into bite sized pieces, or thigh
- 1 cup cilantro
- 1 1/2 teaspoon lemon zest
Instructions
Get prepped
- Dice the onion and carrots, mince the garlic, and cut the chicken into bite-sized pieces.
Start the stew
- In a large dutch oven, heat the olive oil over medium heat.
- Add the diced onion and carrots, and season with salt and pepper. Cook until the carrots start to soften, about 5 minutes.
Add flavor
- Stir in the garlic, ground cumin, and crushed red pepper. Cook for another minute to release the flavors.
Combine ingredients
- Pour in the chicken stock, chickpeas, and fire-roasted tomatoes, and mix well.
Blend a portion
- Remove about 2 cups of the stew mixture and blend it in a food processor or blender until smooth. Return the puréed portion back to the pot to thicken the stew.
Add the chicken
- Bring the stew to a boil, then reduce the heat to medium. Add the chicken and let it simmer gently (without boiling) for 5-10 minutes, until the chicken is cooked through.
Serve
- Ladle the stew into bowls. Garnish with cilantro and lemon zest.
- Devour.
Notes
- Sauté onions, carrots, and spices before transferring to slow cooker for a 4-5 hour low or 2-3 hour high cooking for convenience.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 428 kcal
% Daily Value*
| Calories | 428kcal | 21% |
| Carbohydrates | 54g | 18% |
| Protein | 28g | 56% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 53mg | 18% |
| Sodium | 1819mg | 76% |
| Potassium | 580mg | 12% |
| Fiber | 8g | 32% |
| Sugar | 26g | 52% |
| Vitamin A | 8160IU | 163% |
| Vitamin C | 22mg | 24% |
| Calcium | 320mg | 32% |
| Iron | 6.8mg | 38% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
