A hearty & cozy winter-favorite dish made with chicken and chickpeas, this Moroccan chicken stew is all about warm spices, tender chicken, and a rich, saucy base – comfort food with serious personality!
Hey there, fellow food lovers!
If your week has been anything like mine – a whirlwind of meal prep, to-dos, and trying to sneak in something delicious between meetings – then you’re going to love this Moroccan chicken stew.
It’s one of those dishes that’s comforting, flavorful, and surprisingly simple once you get to know its story.
In many Moroccan homes, cooking is slow and intentional. People didn’t rush meals. Stews were perfect for this because they stretched humble ingredients into something that fed whole families with rich flavor and warmth.
What is Moroccan chicken stew?
Moroccan chicken stew didn’t start in fancy kitchens – it grew out of everyday life across North Africa. Morocco sits at a unique crossroads where trade, culture, and food all met and mingled.
Spices like cumin, paprika, turmeric, and cinnamon came from traders crossing vast deserts and seas, and they eventually became staples in kitchens all over the region.
What’s magical is how these spices blend together without ever needing to be overwhelmingly spicy; they simply lift a dish from good to unforgettable.
But here’s where it gets even more interesting: Moroccan chicken stew is often made in a tagine – that iconic clay pot with a conical lid. The shape isn’t just pretty; it’s clever.
It traps steam and lets the sauce circulate back into the food so nothing dries out and every bite stays juicy.
In a country where every drop of water was precious, this slow-cooking method wasn’t just practical; it was brilliant.
Today, the dish remains popular worldwide with adaptation for modern kitchens using Dutch ovens or slow cookers instead of traditional tagines.
What really defines this stew is the balance. Earthy spices that smell like a trip to the spice market. And tomatoes that give the sauce body without heaviness.
My version of Moroccan chicken stew also includes chickpeas which makes it heartier making it particularly desirable when you are starving at the end of a hectic day!
Traditionally, this stew is served with fluffy couscous or warm bread to soak up that glorious sauce – and it’s meant to be shared.
Friends, family, laughter around the table; that’s when this stew really shines. So the next time you’re juggling schedules and craving something soothing for dinner, give Moroccan chicken stew a go.
It’s one of those dishes that makes every day feel a little more intentional and a lot more delicious.
Ingredients for Moroccan chicken stew
Chicken: You will need soft succulent cubes of chicken in your Moroccan chicken stew that melts in your mouth with the flavorful gravy!
So my suggestion is to use chicken thighs as they retain their tenderness even after being cooked for long to absorb all the flavors from the spices & aromatics.
You may also use chicken breasts which are much leaner than chicken thighs but I best like my chicken breasts as baked in the oven at high temperature retaining all their juiciness!
Chickpeas: This high-protein legume is a unique ingredient in this Moroccan chicken stew and you can’t substitute it!
You may use canned chickpeas which are precooked or you can do what most Indian households do i.e. soak raw chickpeas overnight and then pressure cook it next day until soft.
I of course went with the quintessential Indian way of cooking chickpeas!
Veggies: This Moroccan chicken stew is a classic example of perfect amalgamation of protein, carb and fiber! And the very essential fiber comes from the hearty veggies that you should add in yours.
Cubes of carrots and chunky pieces of red capsicum aka bell peppers will make this Moroccan chicken stew a wholesome meal that will satisfy your soul on any chilly evening!
Harissa paste: The Moroccan flavor of this delicious Moroccan chicken stew is imparted by the traditional Harissa paste.
Harissa is primarily a paste made of roasted red papers and a bunch of flavorful spices & aromatics and is perfect for adding smokiness and heat to elevate any recipe.
Red wine: The dry wine imparts an unique depth of flavor which makes this Moroccan chicken stew simply irresistible!
Use your favorite red wine in cooking as well because the quality of the wine impacts the final outcome of the recipe significantly!
Tomato: This stew is heavy on tomato which is why tomato is added in two distinct forms – firstly as tomato paste which packs a punch of deep tomato flavor.
Secondly as freshly chopped tomatoes which are cooked with the spices and aromatics until they are melted and mingled within the gravy.
Aromatics: You will need the typical aromatics to make the base of the stew. Yup, you guessed it right! Onions and garlic!
Finely chop both the aromatics and sauté them in oil to release their flavors before adding the rest of the ingredients.
Spices: Your Moroccan chicken stew is not an everyday light-hearted soup; it is a heavy and hearty soup that will not only fill your tummy but also satiate your soul with its glorious spice profiles!
The combination of cumin, coriander, chilli and cinnamon powder is what makes this Moroccan chicken stew so fulfilling that it will remain etched in your memory for long!
Olive oil: Get a good quality olive oil for sautéing your meat, aromatics & spices and you are all good to go!
How to make Moroccan chicken stew?
Step 1: If you are using uncooked chickpeas like me, then soak them a night before in room temperature water making sure all the chickpeas remain inside the water.
Step 2: Next day, wash the chickpeas a few times under running water. Then either pressure cook them in salted water for 15-20 minutes on medium flame or in a pot of salted boiling water until fully cooked.
Step 3: Once the chickpeas are cooked and soft, transfer them to a bowl draining out all the water. Set them aside until needed.
Step 4: Prepare the veggies – peel the carrot and cut it into medium-sized chunks. Deseed and chop the red bell pepper into medium-sized pieces too.
Step 5: Now take a large stockpot or sauce pan (with high sides), which is big enough to hold all the chickpeas, chicken and veggies. Add half of the olive oil to the pot and let it warm.
Step 6: Then add the chicken cubes to the pot, lightly season them with salt and pepper and sauté them on medium heat until the chicken pieces are nicely seared and turned golden brown on all sides.
Step 7: This would take about 8 to 10 minutes on medium flame. Take the sautéed chicken out and set aside.
Step 8: Now add the remaining olive oil to the same pot and let it warm up. Then add the chopped onion and minced garlic.
Step 9: Sauté the aromatics on medium heat for about 10 minutes until the onions become translucent and garlic is flavorful.
Step 10: Next add the chopped tomatoes and cook them on low heat for 10 minutes keeping the pot covered so that tomatoes soften quickly and get mixed in with the aromatics.
Step 11: Now add the harissa paste and all the powdered spices – cumin, coriander, paprika/chilli and cinnamon to the pot and sauté them on low heat for a couple of minutes.
Step 12: Once the spices start to release their flavors, add the tomato paste and cook it for another minute or until oil starts to surface around the sides of the pot.
Step 13: At this stage, the spices and aromatics may start to stick to the bottom of the pan. So, we will deglaze the pan with half a cup of dry red wine.
Pro tip: You can adjust the amount of wine as per your preference.
Step 14: Scrape up the brown bits using a spatula and let the wine reduce slightly by leaving the pot on low heat for 2 to 3 minutes.
Step 15: Add the chopped carrot and chopped capsicum to the pot and give a good stir. Reserve about ¼ of the cooked chickpeas and add the remaining to the pan.
Step 16: Mash the reserved cooked chickpeas using a fork and then add that mash to the pot. This will impart a creamier texture to the Moroccan chicken stew.
Step 17: Add warm water, about 2 to 3 cups and let it come to a full boil on high heat. Add salt & freshly crushed black pepper to taste and mix everything thoroughly using a spatula.
Step 18: Cover the stockpot and bring the heat to minimum. Let the Moroccan chicken stew simmer on low heat for 15 minutes allowing the ingredients to come together.
Step 19: After about 15 minutes, uncover the pot and add the sautéed chicken to the stockpot.
Step 20: Continue to simmer the stew on low heat for another 15 to 20 minutes until chicken pieces and carrots are tender and completely cooked through.
Step 21: Simmering will also allow all the flavors in the stew to mingle and bring out the best ever Moroccan chicken stew!
Step 22: Serve the warm & cozy Moroccan chicken stew in individual serving bowls and garnish with freshly chopped mint & coriander leaves with a gentle drizzle of freshly squeezed lemon juice.
Step 23: Alternatively you can top up your Moroccan chicken stew with Greek yogurt, a drizzle of olive oil and/or toasted pistachios! Enjoy!
More delicious & healthy stew recipe from Flavor Quotient
High Protein Moroccan Chicken Stew | Moroccan Flavored Chicken and Chickpeas Stew Recipe
Total time
Author: Priyanka
Recipe type: Main
Cuisine: Moroccan
Serves: 5-6 Servings
Ingredients
- Chicken thighs – 500 gms, boneless & skinless, washed and cut into small bite-sized cubes
- Chickpeas – 1 cup, uncooked
- Carrot – 1, large
- Red capsicum – 1, medium
- Red tomato – 2, large, deseeded and finely chopped
- Onion – 2, medium, finely chopped
- Garlic – 8 to 10 cloves, minced
- Olive oil – 5 to 6 tbsp
- Cumin powder – 1 & ½ tsp
- Coriander powder – 1 & ½ tsp
- Paprika/chilli powder – 1 tsp
- Cinnamon powder – ½ tsp
- Harissa paste – 2 tbsp
- Tomato paste – 2 tbsp
- Dry red wine – ½ cup
- Fresh mint and fresh coriander leaves to garnish
- Salt & pepper to taste
Instructions
- If you are using uncooked chickpeas like me, then soak them a night before in room temperature water making sure all the chickpeas remain inside the water.
- Next day, wash the chickpeas a few times under running water. Then either pressure cook them in salted water for 15-20 minutes on medium flame or in a pot of salted boiling water until fully cooked.
- Once the chickpeas are cooked and soft, transfer them to a bowl draining out all the water. Set them aside until needed.
- Prepare the veggies – peel the carrot and cut it into medium-sized chunks. Deseed and chop the red bell pepper into medium-sized pieces too.
- Now take a large stockpot or sauce pan (with high sides), which is big enough to hold all the chickpeas, chicken and veggies. Add half of the olive oil to the pot and let it warm.
- Then add the chicken cubes to the pot, lightly season them with salt and pepper and sauté them on medium heat until the chicken pieces are nicely seared and turned golden brown on all sides.
- This would take about 8 to 10 minutes on medium flame. Take the sautéed chicken out and set aside.
- Now add the remaining olive oil to the same pot and let it warm up. Then add the chopped onion and minced garlic.
- Sauté the aromatics on medium heat for about 10 minutes until the onions become translucent and garlic is flavorful.
- Next add the chopped tomatoes and cook them on low heat for 10 minutes keeping the pot covered so that tomatoes soften quickly and get mixed in with the aromatics.
- Now add the harissa paste and all the powdered spices – cumin, coriander, paprika/chilli and cinnamon to the pot and sauté them on low heat for a couple of minutes.
- Once the spices start to release their flavors, add the tomato paste and cook it for another minute or until oil starts to surface around the sides of the pot.
- At this stage, the spices and aromatics may start to stick to the bottom of the pan. So, we will deglaze the pan with half a cup of dry red wine.
- Scrape up the brown bits using a spatula and let the wine reduce slightly by leaving the pot on low heat for 2 to 3 minutes.
- Add the chopped carrot and chopped capsicum to the pot and give a good stir. Reserve about ¼ of the cooked chickpeas and add the remaining to the pan.
- Mash the reserved cooked chickpeas using a fork and then add that mash to the pot. This will impart a creamier texture to the Moroccan chicken stew.
- Add warm water, about 2 to 3 cups and let it come to a full boil on high heat. Add salt & freshly crushed black pepper to taste and mix everything thoroughly using a spatula.
- Cover the stockpot and bring the heat to minimum. Let the Moroccan chicken stew simmer on low heat for 15 minutes allowing the ingredients to come together.
- After about 15 minutes, uncover the pot and add the sautéed chicken to the stockpot. Continue to simmer the stew on low heat for another 15 to 20 minutes until chicken pieces and carrots are tender and completely cooked through.
- Simmering will also allow all the flavors in the stew to mingle and bring out the best ever Moroccan chicken stew!
- Serve the warm & cozy Moroccan chicken stew in individual serving bowls and garnish with freshly chopped mint & coriander leaves with a gentle drizzle of freshly squeezed lemon juice.
- Alternatively you can top up your Moroccan chicken stew with Greek yogurt, a drizzle of olive oil and/or toasted pistachios! Enjoy!
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