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

Time Required

45 min

Ingredients

1 ½ lbs chicken thighs

2 tbsp olive oil

1 medium onion

3 cloves garlic

1 ½ tsp ground cumin

1 tsp ground coriander

½ tsp turmeric

¼ tsp cinnamon

⅛ tsp cayenne pepper

14 ½ oz canned diced tomatoes

15 oz canned chickpeas

2 cups chicken broth

1 tbsp lemon juice

¼ cup fresh cilantro

1 tsp salt

½ tsp black pepper

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Instructions

1
Mince the garlic. Dice the onion. Cut chicken thighs into bite-sized pieces.
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
Add the diced onion to the pot and sauté until softened, about 5-7 minutes.
5 min
4
Stir in the minced garlic, cumin, coriander, turmeric, cinnamon, and cayenne pepper. Cook for 1 minute until fragrant.
1 min
5
Add the diced tomatoes (undrained), rinsed chickpeas, and chicken broth to the pot. Bring to a simmer.
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
Stir in the lemon juice and fresh cilantro. Adjust seasoning if needed.

Perfect With

couscousflatbreadgreen salad