Moroccan Chicken Stew Recipe

Hearty and Flavorful Moroccan Chicken Stew, Perfect for the Fall days.

We heard a lot about Morocco. How beautiful it is? The food and culture is amazing. We became familiar with Moroccan food after eating at a local Moroccan restaurant. It was delicious. Now some of our friends have visited there and they loved it. We also hope to visit there some day. 

Where is Morocco?

Nestled in North Africa, Morocco is often described as the meeting point of Arab, Berber, Mediterranean, and Andalusian cultures. Morocco is a land of vibrant colors, bustling markets (souks), and centuries old culinary traditions. This unique blend is beautifully reflected in its food; warm, aromatic, colorful, and absolutely delicious. The food has lot of similarities with Indian food. Lots of stews that are similar to Indian curries and has very similar spices. 

A Moroccan market (souk) is quite amazing. The picture reminds me of an Indian bazaar, aka market. Brightly colored pyramids of spices, golden turmeric, crimson paprika, and earthy cumin seems to line the stalls. The air is most likely filled with the aromas of saffron, preserved lemons, fresh herbs, and sizzling meats. Moroccan cuisine doesn’t just fill your stomach; it tells a story of history, trade, and cultural exchange.

The Heart of Moroccan Cuisine: Spices and Aromatics

Moroccan food is cooked in layers of flavor. The country’s spice palette is what makes its dishes so distinctive:

• Cumin: Earthy and slightly nutty, a cornerstone of Moroccan cooking.

• Cinnamon: Adds a warm, sweet undertone often paired with savory meats.

• Paprika: Provides both color and mild heat.

• Turmeric: Gives dishes their golden hue and subtle earthiness.

• Ginger: Adds a gentle, fragrant heat to stews and tagines.

• Ras el Hanout: A signature Moroccan spice blend, often made of over a dozen spices including cardamom, cloves, cinnamon, and nutmeg.

• Harissa: A spicy paste made from dried red chilies, roasted red peppers, garlic, cumin, coriander, paprika, and olive oil. You can buy it at some of the regular grocery stores like Kroger or at a Mediterranean market.

  

Fresh herbs such as cilantro and parsley, along with ingredients like preserved lemons, green olives, and dried fruits (like apricots and dates), bring brightness and add complexity to slow-cooked dishes.

The Moroccan stew we ate at the restaurant was so good, I decided to cook it at home. Here is the recipe. 

Moroccan Chicken Stew Recipe

This hearty stew brings the flavors of Morocco to your kitchen. It’s aromatic, tangy, and perfect for a cozy dinner.

Ingredients

• 2 lbs (about 1 kg) bone-in chicken thighs or drumsticks (bone in has better flavor in stews like this than boneless breast) 

• 2 tbsp olive oil

• 1 large onion, finely chopped

• 3 cloves garlic, minced

• 1-inch piece fresh ginger, grated

• 1 stick of cinnamon broken and 1 bay leave 

• 1 tsp ground cumin

• 1 tsp ground paprika

• 1 tsp ground turmeric

• ½ tsp ground black pepper

• 1 tsp of Harissa paste

• 1 cup canned diced tomatoes

• 1 medium potato, cut in pieces

• 1 medium carrot, sliced

• Zest of 1 fresh lemon

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Instructions

1. Sauté the vegetables: In a pot add the olive oil and then sauté the carrots and potatoes

   
   
   

2. Build the Base:
   In the same pot, add chopped onion and cook until soft and translucent, about 5 minutes. Stir in the garlic and ginger and cook for another minute. Add the whole spices. 

   
   
   

3. Add the other dry Spices:
   Sprinkle in cumin, paprika, turmeric, and pepper. Cook the spices for 30 seconds to release their aroma.

4. Add the Chicken: Add the clean chicken without skin with the tomato and cook it for 5-7 minutes. Make sure to move everything and not to burn the bottom while keep turning the chicken pieces in the pot. 

   
   
   

5. Simmer the Stew:
   Add the harissa paste and mix well. Then add the water. Stir well and bring to a gentle boil.

   
   
   

6. Cook Until Tender:
   Reduce heat to low, cover, and simmer for 40–45 minutes, until the chicken is tender and the flavors have mixed well together. The chicken should be very tender and fall off the bones. 

   
   
   

7. Serve:
   Drizzle with the lemon juice and serve 

Traditionally, Moroccan chicken stew is served with fluffy couscous, but it also pairs wonderfully with warm crusty bread, pita bread or steamed rice to soak up the flavorful sauce. We ate it on top of brown rice. 

Moroccan food is a celebration of culture and flavor. Cooking a dish like this chicken stew at home allows you to experience a taste of Morocco’s rich culinary heritage. Whether you’re drawn to its colorful spice or its warm, hearty stews, Moroccan food offers a delicious journey that connects the past with the present and is heart healthy with lean protein, vegetables and spices. 💕