Moroccan Chicken Stew Recipe

Delight in the bold and vibrant flavors of Morocco with our hearty Moroccan Chicken Stew. This dish is bursting with flavors of tender chicken, garbanzo beans, sun-ripened tomatoes, sweet raisins, and aromatic spices.

📝 Ingredients

• 1 tablespoon olive oil
• 1 medium onion (chopped)
• 1 tbsp. flour
• 1 tsp. ground coriander
• 1 tsp. cumin
• 1/2 tsp. salt
• 1/4 tsp. cayenne
• 1/4 tsp. cinnamon
• 1 1/2 lbs. boneless skinless chicken thighs ((or breasts), cut into 2-inch chunks)
• 2 cloves garlic (crushed)
• 1 can whole tomatoes (28 oz)
• 1 can (15 oz garbanzo beans, rinsed and drained)
• 1/3 cup raisins
• 1/4 cup pimiento-stuffed olives (optional)
• 1 c. water
• 1/2 c. loosely packed fresh coriander (fresh cilantro leaves)

👨‍🍳 Instructions

1. 1In a 6-quart Dutch oven, heat oil over medium heat until hot. Add the onion and cook until light golden brown.
2. 2Meanwhile, mix flour with coriander, cumin, salt, cayenne, and cinnamon in a shallow dish or pie plate. Toss chicken with flour mixture to coat evenly.
3. 3Add chicken to the Dutch oven and cook for 7 minutes or until lightly browned, turning the chicken over as needed to prevent sticking. Add garlic and cook for 1 minute.
4. 4Stir in tomatoes with their juices, beans, raisins, olives (if using), and water; simmer, uncovered, for 5 minutes or until chicken is cooked through. Break up tomatoes with a wooden spoon.
5. 5Serve garnished with cilantro. You can also serve it up with some sweet Moroccan Mint Tea to get yourself a meal that will transport you straight to Casablanca.