How To Make Moroccan Chicken Stew
Once the cold season comes around again, our stew recipes will be your sure life-saver! Cook up a hearty stew if you want something warm and flavorful to combat the cold weather. Our comfortingly delicious stew recipes will make sure that you end up with a rich and tasty dish that can win over even the coldest of hearts.
Serves:
Ingredients
- 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
Instructions
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Season the chicken thighs with salt and pepper.
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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.
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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.
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Stir in the cumin, coriander, cinnamon, paprika, turmeric, ground ginger, and cayenne pepper (if using). Cook for 1 minute to toast the spices.
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Pour in the chicken broth and diced tomatoes with their juices. Stir well to combine.
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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.
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Stir in the green olives and chopped cilantro. Cook for an additional 5 minutes.
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Serve the Moroccan chicken stew hot with couscous or rice.
Nutrition
- 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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