We love this Moroccan Chicken Stew recipe. The perfect combination of seasonings makes a spiced stew that tastes like it’s been simmered all day, but only takes 40 minutes! Start this one-pot comfort meal by sautéing chicken thighs (their richness stands up to the big flavors in the sauce) with cumin and curry powder. Add bell pepper, onion and the thick, rich sauce and simmer until the chicken is tender and the flavors meld. Stir the chickpeas and raisins (the raisins are optional, but we love the little hit of sweetness they bring) into the spiced tomato sauce to finish. Serve Moroccan Chicken Stew spooned over a mound of hot cooked rice or couscous and gather the family around the table!
Step 1
Season the chicken with the curry powder, cinnamon and salt and black pepper.
Step 2
Heat the oil in a over medium-high heat 6-quart saucepot. Add the chicken and cook for 5 minutes or until well browned. Remove the chicken from the pot.
Step 3
Add the onion and green pepper and cook for 3 minutes. Add the sauce and heat to a boil. Reduce the heat to low. Return the chicken to the pot. Cover and cook for 15 minutes.
Step 4
Stir in the chickpeas and raisins and cook for 5 minutes or until the chicken is done. Serve over hot cooked basmati rice and sprinkle with fresh chopped cilantro, if desired.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.
