Moroccan Chicken Stew

The theme for Monday posts in January is Stew.

I love stew.

It’s easy to make and easy to make enough for more than 1 meal.

The meat, vegetables, and flavors can vary according to taste and mood.

Stew is, by definition, (WiKi): a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. A stew needs to have raw ingredients….

The herbs and spices can be anything you like.

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Moroccan Chicken Stew

This is delicious served as is or with traditional flatbread.

  • Author: Kate
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 2 servings 1x
  • Category: One Dish Dinners

Ingredients

Scale
  • 2 chicken breasts, (12oz, 360gr) cut into 2″ (4cm) piece
  • 1 large onion, halved, then sliced
  • 1 medium green pepper, cut into sticks
  • 2 medium carrots, cut into sticks
  • 1 medium potato, cut into chunks
  • 1 medium sweet potato, cut into chunks
  • 1 tsp paprika
  • 1 tsp cumin
  • 1/2 tsp cinnamon
  • 1 tbs minced ginger
  • 3 cloves garlic, minced
  • 1/3 cup green olives
  • 1/3 cup almonds
  • 1 tbs olive oil
  • 1 cup chicken broth
  • 1 tbs cornstarch (maizena) dissolved in 2 tbs  water

Instructions

  • Heat oil in large saucepan over medium-high heat.
  • Add paprika, cumin, onion, pepper, carrot and sauté until onion is tender, about 7 minutes.
  • Add garlic, ginger, chicken and lightly brown.
  • Add chicken broth, potatoes, cover and simmer until vegetables are done, 25 – 30 minutes. Pierce vegetables with a fork or sharp knife to check.
  • Uncover, increase heat and add cornstarch mixture, stirring until sauce is thickened.
  • Stir in olives, almonds and serve.

Notes

Use 1 more potato in place of the sweet potato.

Nutrition

  • Serving Size: 1/2 recipe
  • Calories: 660
  • Sugar: 13.2 g
  • Sodium: 805.7 mg
  • Fat: 26.7 g
  • Saturated Fat: 3.4 g
  • Trans Fat: 0 g
  • Carbohydrates: 58.9 g
  • Fiber: 12.8 g
  • Protein: 49.5 g
  • Cholesterol: 126.6 mg

Keywords: stew, chicken stew, moroccan

Moroccan Chicken Stew

Check out last week’s Beef Stew

That’s it!

2 thoughts on “Moroccan Chicken Stew”

  1. I love stews. Mine are never quite the same twice. But I do make enough so we can have at least two meals plus one lunch for hubs. Chicken, beef, venison, pork, doesn’t matter. They’re all yummy.

    • Stew is like soup – one just makes it with whatever…. We ate a lot of chicken stew when we were both working in the U.S. – whoever got home first got it started and let is simmer.

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