Moroccan Chicken Stew

    Moroccan Chicken Stew

    (362)
    3saves
    40min


    346 people made this

    About this recipe: A great weeknight dish with chicken, chickpeas, vegetables and spices.

    Ingredients
    Serves: 4 

    • 600g skinless, boneless chicken breast fillets, cut into small pieces
    • 2 teaspoons salt
    • 2 teaspoons vegetable oil
    • 1 onion, chopped
    • 2 cloves garlic, finely chopped
    • 2 carrots, sliced
    • 2 stalks celery, sliced
    • 4cm knob fresh ginger, peeled and finely grated
    • 1/2 teaspoon paprika
    • 3/4 teaspoon ground cumin
    • 1/2 teaspoon dried oregano
    • 1/4 teaspoon ground cayenne pepper
    • 1/4 teaspoon ground turmeric
    • 375ml (1 1/2 cups) chicken stock
    • 280g crushed tomatoes
    • 200g canned chick peas, drained
    • 1 zucchini, sliced
    • 1 tablespoon lemon juice

    Directions
    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Season chicken with salt and brown in the oil in a large saucepan over medium heat until almost cooked through. Remove chicken from pan and set aside.
    2. Add onion, garlic, carrots and celery to pan and cook gently until tender. Stir in ginger, paprika, cumin, oregano, cayenne pepper and turmeric. Stir fry for about 1 minute, then mix in stock and crushed tomatoes. Return chicken to pan, reduce heat to low and simmer for about 10 minutes.
    3. Add chickpeas and zucchini to pan and bring to a simmer. Cover pan and cook for about 15 minutes, or until zucchini is tender. Stir in lemon juice and serve.
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    Reviews and ratings
    Global ratings:
    (362)

    Reviews in English (354)

    by
    262

    I gave this 5 stars, but only after making drastic changes. Just looking at the recipe it is apparent that the recommended amount of spices wouldn't be enough. I either doubled or tripled all the spices (I didn't have paprika or turmeric so I omitted those, but I added white pepper, coriander, chili powder, and cinnamon to taste. I also used cumin powder as well as black cumin seeds). I also put in about 6 small-medium cloves of garlic and 2 tbsp fresh ginger. I didn't have sun-dried tomatoes so I omitted those, but I did add in a whole (large) can of diced tomatoes (rather than crushed). I also used the liquid from the chick peas. I threw everything except chicken in a dutch oven and simmered it til veggies & chick peas were tender - maybe 20-30 min. Meanwhile, I sauteed the chicken in olive oil, garlic and salt & pepper and when it was almost cooked I added it to the stewing veggies and spices and cooked it about 10 min longer. I cooked up some couscous with cinnamon & raisins and served the chicken and veg over the couscous. The sweetness of the cinnamon-raisin couscous was delicious with the spicy and flavorful chicken dish. It was so yummy!! I recommend using this recipe as a guideline but not following it literally - make it your own and you will probably like it!  -  23 Apr 2006  (Review from Allrecipes US | Canada)

    by
    120

    This is an interesting version of this recipe. I don't add zucchini, garlic or lemon juice. I may experiment with those to add to my version. I do love the Morrocan Chicken I make. I have a few variations. Usually I am fine with just 2-3 chicken breast filets sauteed in 3 Tbsp olive oil. I also add one bell pepper to the dish with more carrots and celery. I think the more vegetables the better. I also use less salt; like 1 tsp. As far as the spices, I just use about 3 Tbsp curry powder from Spice Island; they do the work for you. It has cumin, coriander, fenugreek, ginger, turmeric, dill seed, black pepper, red pepper, mace, cardamon, and cloves. I add the addt'l 1/4 tsp cayenne pepper to the curry powder. I don't use chicken broth, but would like to next time. I use 1 can tomato sauce and 1/2 cup red wine. And finally, I add 1/2 cup or more walnuts and 1/2 cup raisins. These ingredients really enhance the flavor and texture of this dish. Overall, this has become one of my favorite dishes to make because it is really easy and delicious. Serve with couscous simmered in chicken broth and little olive oil.  -  10 Sep 2002  (Review from Allrecipes US | Canada)

    by
    100

    I've made this dish at least 15 times now. It's amazing! Anyone who's ever tried it asks for the recipe. Recently I hosted a dinner party and served this dish. Everyone at the party now has the recipe! You won't be disappointed! Beware the sodium content though. Try using no sodium garbanzo beans and chicken broth. Serve over plain couscous to complete.  -  07 Aug 2002  (Review from Allrecipes US | Canada)

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