Moroccan Chicken Stew Recipe

Name: Moroccan Chicken Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon vegetable oil; 4 boneless skinless chicken breasts, cut into bite-sized pieces; 1 onion, roughly chopped; 2 cloves garlic, crushed; 1 inch fresh ginger, grated; 2 tablespoons harissa; 25 g plain flour; 1 liter hot vegetable stock; 4 tomatoes; 3 lbs butternut squash, peeled,deseeded and chopped; 1 (400 g) can chickpeas, drained and rinsed; 250 g spinach leaves; 1 lime, juiced

Servings: persons

1 tablespoon vegetable oil
4 boneless skinless chicken breasts, cut into bite-sized pieces
1 onion, roughly chopped
2 cloves garlic, crushed
1 inch fresh ginger, grated
2 tablespoons harissa
25 g plain flour
1 liter hot vegetable stock
4 tomatoes
3 lbs butternut squash, peeled,deseeded and chopped
1 (400 g) can chickpeas, drained and rinsed
250 g spinach leaves
1 lime, juiced

1
Heat the oil in a large pan.
2
Add the chicken and cook over a medium heat until browned all over.
3
Add the onion, garlic and ginger and cook for another few minutes until softened.
4
Add the harissa and flour and cook for a couple minutes, then add the stock.
5
Bring to a boil and then reduce heat and simmer for 45 minutes.
6
Meanwhile, peel and seed the tomatoes into a sieve, resting on a bowl to catch any juice.
7
Roughly chop the tomato flesh.
8
Add to the bowl with the juice and set aside.
9
When the stew has simmered for 45 minutes, add the squash, chickpeas and tomatoes and their juice to the pot.
10
Cover and bring to a boil, then simmer, stirring occasionally for another 20 minutes or until the squash is tender.
11
Remove and large stalks from the spinach and tear the larger leaves in half.
12
Add to the pan with the lime juice and cook for 2-3 minutes.
13
Season well with salt and pepper.
14
Serve with a nice, crusty bread to mop up the juices.

2788

kcal

Calories

284

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tablespoon vegetable oil, 4 boneless skinless chicken breasts, cut into bite-sized pieces, 1 onion, roughly chopped, 2 cloves garlic, crushed, and more.

Yes, Moroccan Chicken Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Moroccan Chicken Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions