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Moroccan Chicken Stew Recipe

Moroccan Chicken Stew Recipe

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How To Make Moroccan Chicken Stew

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Preparation: 15 minutes
Cooking: 1 hour 15 minutes
Total: 1 hour 30 minutes



  • 4 chicken thighs
  • 1 onion, chopped
  • 3 cloves of garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cinnamon
  • 1 teaspoon paprika
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon cayenne pepper (optional for extra spice)
  • 2 tablespoons olive oil
  • 1 cup chicken broth
  • 1 can diced tomatoes (14 oz)
  • 1/2 cup pitted green olives
  • 1/4 cup chopped fresh cilantro
  • Salt and pepper, to taste


  1. Season the chicken thighs with salt and pepper.

  2. Heat olive oil in a large pot or Dutch oven over medium heat. Add the chicken and cook until browned, about 5 minutes per side. Remove the chicken from the pot and set aside.

  3. In the same pot, add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional minute.

  4. Stir in the cumin, coriander, cinnamon, paprika, turmeric, ground ginger, and cayenne pepper (if using). Cook for 1 minute to toast the spices.

  5. Pour in the chicken broth and diced tomatoes with their juices. Stir well to combine.

  6. Return the chicken thighs to the pot and bring to a boil. Reduce heat to low, cover, and simmer for 1 hour, or until the chicken is tender and cooked through.

  7. Stir in the green olives and chopped cilantro. Cook for an additional 5 minutes.

  8. Serve the Moroccan chicken stew hot with couscous or rice.


  • Calories : 385kcal
  • Total Fat : 22g
  • Saturated Fat : 4g
  • Cholesterol : 111mg
  • Sodium : 666mg
  • Total Carbohydrates : 13g
  • Dietary Fiber : 4g
  • Sugar : 6g
  • Protein : 36g
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