Description
Indulge in the aromatic and comforting flavors of this Moroccan Chicken Stew, a quick and easy one-pot meal that’s perfect for a cozy family dinner.
Ingredients
– 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
– 1 tablespoon olive oil
– 1 large onion, diced
– 3 cloves garlic, minced
– 1 tablespoon ground cumin
– 1 teaspoon ground cinnamon
– 1 teaspoon paprika
– 1/2 teaspoon ground ginger
– 1/4 teaspoon cayenne pepper (optional)
– 1 (14.5 oz) can diced tomatoes
– 1 (15 oz) can chickpeas, rinsed and drained
– 2 cups chicken broth
– 1 medium carrot, peeled and sliced
– 1 medium zucchini, sliced
– Salt and pepper to taste
– Chopped fresh parsley for garnish
Instructions
1. In a large pot or Dutch oven, heat the olive oil over medium-high heat.
2. Add the chicken and cook, stirring occasionally, until lightly browned, about 5 minutes.
3. Add the onion and garlic and cook, stirring, until the onion is translucent, about 3 minutes.
4. Stir in the cumin, cinnamon, paprika, ginger, and cayenne (if using). Cook for 1 minute to toast the spices.
5. Pour in the diced tomatoes, chickpeas, and chicken broth. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes.
6. Add the carrot and zucchini and continue simmering until the vegetables are tender, about 10 more minutes.
7. Season with salt and pepper to taste.
8. Serve the Moroccan Chicken Stew hot, garnished with chopped fresh parsley.
Notes
For a thicker stew, you can mash some of the chickpeas against the side of the pot. Adjust the spices to your desired level of heat. Serve with couscous or warm crusty bread for a complete meal.
- Prep Time: 15
- Cook Time: 30
- Category: Main Dishes
- Method: Stovetop
- Cuisine: Moroccan