Moroccan Chicken Stew Recipe

Name: Moroccan Chicken Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons all-purpose flour; 1 1/2 pounds skinless chicken thighs; 1 tablespoon olive oil; 2 red onions, quartered lengthwise, sliced crosswise; 2 cloves garlic, finely chopped; 1 teaspoon ground cinnamon; 1 teaspoon ground ginger; 1 teaspoon ground cumin; 1/4 teaspoon cayenne pepper; 1 (16-ounce) can tomato puree (no salt added); 1/4 cup honey; 1 1/2 teaspoons salt; 2 sweet green peppers, cut in 1/2-inch squares; 1/3 cup golden raisins; 1 can (15 ounces) chickpeas, rinsed and drained; 12 ounces orzo pasta, cooked; 1/3 cup slivered almonds, toasted; 3 tablespoons chopped parsley leaves

Servings: persons

2 tablespoons all-purpose flour
1 1/2 pounds skinless chicken thighs
1 tablespoon olive oil
2 red onions, quartered lengthwise, sliced crosswise
2 cloves garlic, finely chopped
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 (16-ounce) can tomato puree (no salt added)
1/4 cup honey
1 1/2 teaspoons salt
2 sweet green peppers, cut in 1/2-inch squares
1/3 cup golden raisins
1 can (15 ounces) chickpeas, rinsed and drained
12 ounces orzo pasta, cooked
1/3 cup slivered almonds, toasted
3 tablespoons chopped parsley leaves

1
Toss flour and chicken in bag to coat.
2
Cook chicken in oil in nonstick skillet 6 minutes, until browned, turning once.
3
Transfer to plate.
4
Cook onion in skillet 7 minutes.
5
Add garlic, cinnamon, ginger, cumin, cayenne; cook 1 minute.
6
Stir in tomato, honey and salt.
7
Add chicken; simmer, covered, 10 minutes.
8
Stir in peppers, raisins and chickpeas; simmer, stirring, 15 minutes, until peppers are tender and chicken is no longer pink near the bone.
9
Serve over orzo.
10
Sprinkle with almonds and parsley.

1011

kcal

Calories

Fat

122

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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
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 18 ingredients. The key ingredients include: 2 tablespoons all-purpose flour, 1 1/2 pounds skinless chicken thighs, 1 tablespoon olive oil, 2 red onions, quartered lengthwise, sliced crosswise, 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