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 pound skinless, boneless chicken thighs, cut into 1-inch pieces; 1 tablespoon all-purpose flour; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 1 teaspoon ground paprika; 1/2 teaspoon salt; 1/2 teaspoon ground cinnamon; 2 medium onions, cut into wedges; 3 garlic cloves, minced; 1 tablespoon olive oil; 1 (28-ounce) can crushed tomatoes; 1 (15-ounce) can garbanzo beans, rinsed and drained; 1-1/2 cups water; 1/2 cup raisins; 1/2 cup small pitted ripe olives; 3 cups hot, cooked cous-cous; 1/4 cup snipped fresh cilantro

Servings: persons

1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
1 tablespoon all-purpose flour
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground paprika
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 medium onions, cut into wedges
3 garlic cloves, minced
1 tablespoon olive oil
1 (28-ounce) can crushed tomatoes
1 (15-ounce) can garbanzo beans, rinsed and drained
1-1/2 cups water
1/2 cup raisins
1/2 cup small pitted ripe olives
3 cups hot, cooked cous-cous
1/4 cup snipped fresh cilantro

1
In a bowl coat chicken with a mixture of the flour, coriander, cumin, paprika, salt, and cinnamon. Set aside.
2
In a 4-quart Dutch oven, cook onion and garlic in hot oil about 5 minutes or until tender. Remove from Dutch oven, reserving oil in pan. Add the chicken, about half at a time, to pan. Cook quickly until lightly browned, stirring frequently. Return all chicken and onion mixture to pan. Add crushed tomatoes, beans, water, raisins, and olives. Bring to a boil; reduce heat. Simmer, covered, about 10 minutes or until chicken is tender, stirring occasionally. Spoon cous-cous into soup bowls. Ladle stew over the cous-cous and sprinkle with snipped cilantro.

425

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 17 ingredients. The key ingredients include: 1 pound skinless, boneless chicken thighs, cut into 1-inch pieces, 1 tablespoon all-purpose flour, 1 teaspoon ground coriander, 1 teaspoon ground cumin, 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.

Moroccan Chicken Stew

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