On Deep South Dining recently, Carol and Malcolm had a discussion about a hearty winter dish – a Morrocan-inspired chicken stew! This recipe is great for a cold winter evening and uses a wide-variety of ingredients and flavors. The recipe starts with a base of tomato, garlic and onion, but then introduces spices, green olives and dried figs…and even that old Southern staple - pecans. This is a very flavorfully complex and interesting dish that will be a tongue-teasing pleaser for sure! Here's a recipe for Moroccan-Inspired Chicken Stew that brings together warming spices, tender chicken, and a rich, savory-sweet broth. Enjoy!
Ingredients:
- 2 lbs bone-in, skinless chicken thighs (or boneless if preferred)
- 2 tbsp olive oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1-inch piece of ginger, grated
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground cinnamon
- ½ tsp ground turmeric
- ½ tsp smoked paprika
- ½ tsp ground black pepper
- ½ tsp salt (adjust to taste)
- ¼ tsp saffron threads (optional, soaked in 2 tbsp warm water)
- 1 can (14 oz) diced tomatoes
- 2 cups chicken broth
- ½ cup dried apricots, chopped (or substitute with figs or raisins)
- ½ cup chickpeas, drained and rinsed
- ½ cup toasted almonds or pecans
- 1 small preserved lemon, chopped (or zest of 1 lemon if unavailable)
- ½ cup green olives, sliced (optional)
- 2 tbsp honey (optional, for sweetness)
- ¼ cup fresh cilantro or parsley, chopped
- Cooked couscous, rice, or crusty bread for serving
Instructions:
- Brown the Chicken:
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Season the chicken lightly with salt and pepper.
- Sear the chicken for about 4 minutes per side until browned, then remove and set aside.
- Sauté Aromatics:
- In the same pot, add the chopped onion and cook until softened (about 5 minutes).
- Stir in garlic and ginger, cooking for another minute until fragrant.
- Toast the Spices:
- Add cumin, coriander, cinnamon, turmeric, paprika, and black pepper.
- Stir for 30 seconds to release the aromas.
- Simmer the Stew:
- Pour in the diced tomatoes and chicken broth, scraping up any browned bits from the bottom.
- Return the chicken to the pot.
- Add saffron water (if using), dried apricots, chickpeas, and honey.
- Bring to a simmer, cover, and cook for 30–40 minutes until the chicken is tender.
- Finish & Serve:
- Stir in preserved lemon, olives, and toasted almonds or pecans.
- Taste and adjust seasoning if needed.
- Garnish with fresh cilantro or parsley before serving.
- Enjoy!
- Serve over warm couscous, rice, or with crusty bread to soak up the flavorful sauce.
This dish balances sweet, savory, and aromatic Moroccan flavors, making it a comforting and satisfying meal.
