Moroccan Chicken Stew with Chickpeas and Couscous
This website may earn commissions from purchases made through links in this post. As an Amazon Associate, I earn from qualifying purchases.
This Moroccan-style chicken stew is easy to make and inexpensive but jam-packed with vegetables and flavour. The sultanas add a little burst of sweetness that complements the earthiness of the spices.
This Moroccan-style chicken stew includes chickpeas and vegetables, making it tasty, healthy, and cheap as well.
The dish is inspired by an old Margaret Fulton recipe from my first-ever cookbook that my mother gave me when I was fifteen. If you’re Australian of my era or older, then your first cookbook may have also been a Margaret Fulton one!
The difference between Mrs Fulton’s version of this dish and mine is that I’ve eliminated many, many of the steps. I’ve also turned this into a one-pot dish that’s quicker and easier (and has less washing up!).
No doubt Mrs Fulton’s version is better. However, my version still has lots of flavour. What’s more, it’s perfect if you don’t want to spend hours in the kitchen.
Moroccan-Inspired Chicken Stew Ingredients
As with many spice dishes, there are quite a few ingredients in this dish, but most are pantry staples, and if you have a well-stocked pantry, the only things you need to buy are the chicken and vegetables.
Shopping List
chicken (thigh or breast)
garlic
cumin
ground ginger
tumeric
tomato paste
carrots
pumpkin/butternut squash
zucchini
canned tomatoes
canned chickpeas
sultanas
This Moroccan-inspired stew isn’t spicy hot, which makes it perfect for kids. They also love the sultanas in the dish! You can add some chilli when serving if you like a bit of spice.
Thigh fillets are succulent and tasty, but chicken breast works just as well in this dish. I can get two meals for a family of four from the recipe below using just one chicken breast!
To Make Moroccan Chicken Stew
This dish is an impressive dish with lots of flavour while still being super easy to make. First, prep the veg and chicken – cooking is easier once the mise en place is done.
Step 1 – Brown the chicken in a large frying pan.
Step 2 – Add the spices and tomato paste and cook for 1 minute.
Step 3 – Add the veggies (except the zucchini, chickpeas, and sultanas), the tomatoes, and some water, and simmer for 10-15 minutes.
Step 4 – Add the remaining ingredients and simmer for 10-15 minutes until everything is cooked and tender and the sauce has thickened slightly.
Serving Suggestions
I like to serve this with couscous, but you could also serve it with salad and crusty bread, creamy polenta, or even potatoes, mashed or boiled.
Leftovers, Storage, and Freezing
Leftovers can be kept in an airtight container in the fridge for up to three days, or in the freezer for up to three months.
Reheat in the microwave or in a saucepan until piping hot before serving.
I often get two meals out of this stew, especially if we serve it with salad and couscous. I freeze the leftovers for an easy weeknight meal at another time.
If the recipe doesn’t quite make two meals for your family, bulk it out with more veggies to make it cheaper.
You might also like:
Moroccan Style Chicken Stew with Chickpeas and Cous Cous
This easy version of a Moroccan style stew doesn't compromise on flavour. Packed with vegetables for a healthy and delicious meal. The sultanas add little bites of sweetness to the dish.
Ingredients
- 1 – 2 chicken breast, roughly cubed (or 2 – 3 thigh fillets)
- butter
- 2 cloves of garlic, crushed
- 1/2 tsp ground cumin
- 1/2 tsp ground turmeric
- 1/4 tsp ground ginger
- 1 bay leaf (optional)
- 1 Tbsp tomato paste
- 1 large carrot, cut into sticks
- 400g pumpkin, cubed
- 1/2 can tomatoes (or 2 large tomatoes diced)
- 2 zucchini, cut into sticks
- 1x 400g tin of chickpeas
- 1/2 cup sultanas
- 1 cup of couscous
- salt and pepper to taste
Instructions
- Melt butter in a large saucepan and brown the chicken pieces. Add the garlic, spices, bay leaf and tomato paste, season and cook for a further few minutes until golden.
- Add carrots, pumpkin, tomatoes and just enough water to cover. Cover, bring to the boil and simmer for about 10 to 15 minutes.
- Add the zucchini, chickpeas and sultanas, cover and cook for a further 10 minutes or until the vegetables are tender. Leave the lid off for the last part of the cooking time to thicken the sauce slightly.
- To make the couscous, bring 1 cup of salted water to the boil. Turn the heat off and add the couscous, shaking the saucepan to ensure all couscous is covered with water. Put the lid on and let sit for a few minutes. Add butter to taste and fluff with a fork. Serve chicken with the couscous.
Notes
Make double and freeze for an easy meal.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 496Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 59mgSodium: 199mgCarbohydrates: 74gFiber: 13gSugar: 22gProtein: 34g
Nutritional information is calculated automatically using the Nutritionix database. Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, serving size or the source of nutrition data. We strive to keep the information as accurate as possible but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
