Moroccan Chicken Stew Recipe

“……Woah woah woah woah woah…. there’s still plenty of meat on that bone. Now you take this home, throw it in a pot, add some broth, a potato….baby, you got a stew going!” – Carl Weathers (watch the clip here)

Can you tell I’m obsessed with Arrested Development? When my husband was overseas oh so many years ago, he bought the series, and then sent it home to me because he insisted that I watch it. I think I finished all three seasons in like 2 weeks.

Anytime I hear the word stew in anything, this clip just automatically pops to my mind.

And if anything can get a stew going, baby, it’s this Moroccan Chicken Stew. It’s phenomenal, and it throws together so easily. I don’t even remember where or when my husband and I found the idea for this recipe, but it seems like it’s been a favorite around our place for awhile.

I absolutely love food from all over the world! We’ve made this dish for guests at times, and some are skeptical. But after they give it a fair try, everyone’s going back for more. I love serving it over a heaping mound of couscous. But you could also have it over rice or just on its own.

Give it a try. It will warm your soul through this last little stretch of Winter!

5 from 1 vote

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Morroccan Chicken Stew

Course Main Course

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Author Christina Lakey

Ingredients

• 1 tablespoon all-purpose flour
• 1 teaspoon coriander
• 1 teaspoon cumin
• 1 teaspoon paprika
• ½ teaspoon salt
• ½ teaspoon cinnamon
• 1 teaspoon olive oil
• 2 inch large chicken breasts cut into 1 cubes
• 1 large yellow onion cut into wedges
• 3 cloves garlic 1 1/2 teaspoons, minced
• 2 large Roma tomatoes diced
• 1/2 to 1 can garbanzo beans rinsed and drained
• 1 1/2 cups water
• 1/3 cup kalamata olives roughly chopped
• ½ cups golden raisins optional

Instructions

1. In a large bowl, mix together flour and seasonings.
2. Coat chicken pieces in the seasoning mixture. Set aside.
3. In a large deep skillet, warm olive oil over medium heat until it starts to shimmer.
4. Throw in onion and garlic and cook until tender, about 5 minutes, stirring frequently to avoid scorching.
5. Remove onion and garlic from pan and set aside, reserving oil in pan.
6. Turn heat up to medium high.
7. Add chicken pieces to pan.
8. Cook for about 4-6 minutes until lightly browned on all sides, stirring frequently. Return onion mixture to the pan.
9. Add the tomatoes, beans, water, kalamata olives, and raisins.
10. Bring to boiling, then cover and reduce heat to medium-low.
11. Simmer, covered, for about 10 minutes, or until chicken is tender, stirring occasionally.
12. Serve on its own, or over couscous or rice.