Description
Discover the secret to a mouthwatering Moroccan Chicken Stew that’s ready in just 30 minutes! Bursting with fragrant spices and tender chicken, this professional-level recipe is a must-try for cozy, comforting meals.
Ingredients
Scale
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon paprika
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cayenne pepper (or to taste)
- 1 (14.5 oz) can diced tomatoes
- 2 cups chicken broth
- 1 cup diced carrots
- 1 cup diced potatoes
- 1/2 cup green peas
- 2 tablespoons chopped fresh cilantro
- Salt and pepper to taste
Instructions
- In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat.
- Add the chicken and cook for 3-4 minutes, until lightly browned. Remove the chicken from the pot and set aside.
- Add the onion to the pot and sauté for 5 minutes, until translucent.
- Stir in the garlic, cumin, cinnamon, paprika, ginger, and cayenne pepper. Cook for 1 minute, until fragrant.
- Add the diced tomatoes, chicken broth, carrots, and potatoes. Bring the mixture to a boil, then reduce the heat and simmer for 15 minutes, until the vegetables are tender.
- Return the cooked chicken to the pot and stir in the green peas. Simmer for an additional 5 minutes, until the chicken is cooked through.
- Remove from heat and stir in the chopped cilantro. Season with salt and pepper to taste.
- Serve the Moroccan Chicken Stew hot, with crusty bread on the side.
Notes
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg
Keywords: Moroccan Chicken Stew, chicken stew, Moroccan recipe