Quick Moroccan Chicken Stew is an incredibly satisfying meal that feels fancy yet is easy to prepare!

Serve it up with Ginger-Turmeric Rice for a wildly adventurous night in.

Ready for your newest adventure?

Buckle up, because this Moroccan Chicken Stew is going to tickle your taste buds and take you on a lovely little culinary trip that’ll make you feel like you’ve journeyed great distances, right in the comfort of your own home.

If you’re into meals that contain big, bold flavors, you’ll absolutely adore this Moroccan Chicken Stew. It is ultra comforting on a chilly fall or winter evening.

At first glance, the list of ingredients will seem ten thousand years long, but I assure you, they are all straight-forward. You may just have all of them on-hand already!

Let’s dig in.

Ingredients for Moroccan Chicken Stew:

Chicken: I use bone-in, skin on chicken thighs to ensure this recipe is ultra flavorful. Bone-in chicken pieces tend to contain more fat, and therefore more flavor and remain tender throughout the cooking process. In fact, I find that bone-in thighs and drumsticks are difficult to mess up!

If you have boneless thighs on hand, or prefer chicken breasts, you can swap them out. Just pay close attention during the cooking process to be sure they don’t overcook.

Veggies: Bell pepper, onion, garlic, carrots! These vegetables add a great deal of flavor and heartiness to the stew.

Tomato Sauce: Brings liquid, tang and texture to our stew!

Honey: a nice counterbalance to the acidity of the tomato sauce, and a lovely enhancer of flavor, honey works magic in this stew. If you prefer pure maple syrup or coconut sugar, make the switch!

Aromatics & Spices: Cinnamon, cumin, coriander, raisins add warm flavors and sweetness to the stew.

I serve it up with my Ginger-Turmeric Aromatic Rice, but you can opt for cauliflower rice to go grain-free, or serve with quinoa, couscous, or eat just as it is!

Let’s Stew it Up!

How to Make Moroccan Chicken Stew:

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, or side dish of choice.

Recipe Adaptations:

Omit the onion and garlic to make this low-FODMAP
If you’d prefer to not use ½ of a red and green bell pepper, you can choose either color and use 1 full bell pepper.
Serve with vegetable “rice” of choice, salad, or and/roasted vegetables instead of ginger-turmeric rice to make grain-free.
Omit the pine nuts, or substitute sliced or slivered almonds.

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Stew it up!