Moroccan Chicken And Chickpea Stew

Moroccan Chicken And Chickpea Stew

A fragrant and hearty stew featuring tender chicken, earthy chickpeas, and warm Moroccan spices, simmered in a rich tomato-based broth. Perfect for a comforting weeknight meal.

By RecipeBoss
Servings
4
Time Required
45 min

Ingredients

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1.5 lbs chicken thighs
2 tbsp olive oil
1 medium onion
3 cloves garlic
1.5 tsp ground cumin
1 tsp ground coriander
0.5 tsp turmeric
0.25 tsp cinnamon
0.13 tsp cayenne pepper
14.5 oz canned diced tomatoes
15 oz canned chickpeas
2 cups chicken broth
1 tbsp lemon juice
0.25 cup fresh cilantro
1 tsp salt
0.5 tsp black pepper

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Instructions

  1. 1

    Mince the garlic. Dice the onion. Cut chicken thighs into bite-sized pieces.

  2. 2

    Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces and cook until browned on all sides. Remove chicken from pot and set aside.

  3. 3

    Add the diced onion to the pot and sauté until softened, about 5-7 minutes.

    5 min

  4. 4

    Stir in the minced garlic, cumin, coriander, turmeric, cinnamon, and cayenne pepper. Cook for 1 minute until fragrant.

    1 min

  5. 5

    Add the diced tomatoes (undrained), rinsed chickpeas, and chicken broth to the pot. Bring to a simmer.

  6. 6

    Return the browned chicken to the pot. Season with salt and black pepper. Cover and simmer for 20-25 minutes, or until chicken is cooked through and tender.

    20 min

  7. 7

    Stir in the lemon juice and fresh cilantro. Adjust seasoning if needed.

Perfect With

couscousflatbreadgreen salad