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    Home » Soups and Stews

    Moroccan Chicken Stew

    Published: Feb 26, 2020 · Modified: May 22, 2023 by Tammy Circeo · This post may contain affiliate links · Leave a Comment

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    Jump to Recipe Print Recipe

    When I was growing up in France, my mom used to make a dish similar to this recipe that I've called Moroccan Chicken Stew. As kids, we called it Cous Cous because it is traditionally ladled over Moroccan cous cous, which is a coarsely ground semolina pasta. The debate is great as to whether it should even be called pasta! But I'm not focused on that in this post, but rather on the stew itself. Read on!

    Two bowls of Moroccan Chicken Stew dipped up for dinner

    This post may contain affiliate links which means that if you click them and purchase something, I get a little commission. Thank you for your support.

    Mom always made this with chicken, but I've read that maybe lamb would be more common in Morocco. If you like lamb, you might try it, but my memories of wonderful family times around the table enjoying this stew prompt me to continue using chicken.

    A diptych of whole chicken breasts and chopped chicken breasts

    You can use chicken breasts or thighs or a combination of both. Cube it and brown it in a large Dutch oven.

    Diptych of whole vegetables and chopped vegetables

    My version of Moroccan Chicken Stew continues with the three standards of a mirepoix ... onions, celery, carrots ... plus garlic. Chop them all up and add them to the browned chicken.

    What kind of spices are in Moroccan Chicken Stew?

    Moroccan Chicken Stew is hearty and flavorful, using several spices. Don't worry, though, they are all spices that you probably already have in your cupboard.

    five small bowls of measured spices

    When Mom learned to make this in France, she bought a spice blend that was specific for this recipe. It was called Cous Cous Spice. (But en francais, bien sur!) Obviously, she couldn't find that back here in the States so we missed having this for dinner for many years!

    I can't remember how or where, but I came across a recipe that sounded curiously like our beloved Cous Cous. It was so close to what I remembered from my childhood and it called for curry powder, cayenne pepper, and paprika. I made Moroccan Chicken Stew using those spices for many years. A search for "couscous spice" on Amazon showed many options for Ras Al Hanout ... maybe that's what was sold in France, but I haven't tried that.

    In my attempt to make my recipes approachable, I did a bit of research on curry powder. I learned that curry powder is simply a blend of spices! I can certainly blend some of my OWN spices, right?! But which ones? How about cumin, ginger, cinnamon, coriander, cloves, and a bit of chili? That worked, believe it or not! Add the spices after browning the chicken and aromatics and allow them to become fragrant in the heat.

    Spices, chickpeas and tomato sauce measured in separate bowls

    Then add chickpeas, tomato sauce and a bit of water or broth.

    I keep this stew pretty simple. Mom usually added potatoes. This might have been to inexpensively make a meal more filling for the five kids - of which 4 were boys! - she was trying to fill up without breaking the food budget!

    It is also traditional to also add some almonds and raisins. This would not be well met by the diners around my table although I'm sure it would be delicious!

    Close up of Moroccan Chicken Stew

    As you can tell in the close up photo above, I didn't serve it on cous cous, but rather on rice. I have found gluten-free cous cous in my grocery store, but had no luck at the time I was making this stew. So rice it was! (I would love to link to a gluten-free cous cous, but I haven't tried the ones I found so couldn't do it in good faith.)

    Serve Moroccan Chicken Stew with extra cayenne or red pepper flakes for those who like the extra kick that a dish from Northern Africa should have!

    Two servings of Moroccan Chicken Stew

    Other recipes you might like:

    • Texas Ranch Chili
    • Pork Chops with Marsala Fig Sauce
    • Scallops with Butternut Squash Puree

    Recipe

    Two bowls of Moroccan Chicken Stew dipped up for dinner

    Moroccan Chicken Stew

    Tammy Circeo
    My mom learned to make this when we lived in France when I was a kid. When we moved back to the States, she couldn't find the spice blend that she bought in France. She remembers it being simply named "Cous Cous Spice Blend". Sadly, we went for many years without the enjoyment of this dinner. I found a recipe somewhere, somehow, and eventually, over the years, this is the recipe I've arrived at that brings back those childhood memories.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 30 minutes mins
    Course Dinner
    Cuisine Northern African
    Servings 6 servings

    Ingredients
      

    • 3 Tablespoons oil
    • 1½ pounds chicken cubed (white or dark ... whatever you prefer)
    • 1 medium onion chopped, about a cup
    • 1 cup celery chopped
    • 1 cup carrots sliced
    • 5 cloves garlic chopped
    • 2 teaspoons cumin
    • 1½ teaspoons coriander
    • 2 teaspoons dried ground ginger
    • 1 teaspoon paprika
    • ½ teaspoon cinnamon
    • ¼ teaspoon cloves
    • ¼ teaspoon cayenne adjust according to those you are serving
    • ⅔ cup chickpeas soaked and cooked (See notes)
    • 1½ cups tomato sauce
    • 1½ cups water

    Instructions
     

    • Heat a Dutch oven over medium heat. Add the oil, then the chicken. Allow it to brown, then add the onion, celery, carrots, and garlic. Cook until the onion is translucent.
    • Add the spices and allow them to become fragrant, 30 seconds to 1 minute.
    • Add the chickpeas, followed by the tomato sauce and water.
    • Simmer for at least 30 minutes.
    • Serve over cous cous or rice. Provide extra cayenne or red pepper flakes.

    Notes

    Although the cook time is listed as 30 minutes, it doesn't hurt a thing if the stew simmers for awhile.
    To cook dried chickpeas, soak ⅔ cup for 8-12 hours, then bring them to a low boil in a large pot. Simmer for 1-2 hours on the stove (depending on how soft you want them). A slow cooker can also be used: set on High for 4 hours, or on Low for 8-9. Another alternative is using the Instant Pot. Set it on manual for 12 minutes. 
    You can also put the soaked chickpeas in without cooking them. In this case, simmer the sauce for at least an hour so that the chickpeas cook thoroughly.
    If you choose to use canned chickpeas, use one can and rinse them thoroughly before adding them to the stew. 
    Keyword cous cous, moroccan, moroccan stew, stew
    Tried this recipe?Let us know how it was!
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    I have always loved nurturing and feeding people. My cooking style is influenced by my Southern parents, time living in Europe, and the foods available in the Pacific Northwest, where I lived for over 20 years. I cook from scratch and strongly support local farms and producers, believing that food plays a pivotal role in our quality of life.

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