One-Pot Moroccan Chicken Stew

A hearty and aromatic one-pot chicken stew simmered with North African spices, tender potatoes, chickpeas, tomatoes, and eggplant. This warming dish bursts with deep, complex flavors and is perfect for cozy weeknight meals or leisurely weekend gatherings.

Why You’ll Love This Recipe

This Moroccan-inspired chicken stew delivers robust, comforting flavor in a single pot. The blend of warming spices, succulent chicken, and hearty vegetables makes it both satisfying and nourishing. It’s simple enough for a weeknight yet elegant enough to serve guests. Plus, cleanup is minimal thanks to its one-pot preparation.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

  • boneless, skinless chicken thighs
  • olive oil
  • onion, chopped
  • garlic cloves, minced
  • ground cumin
  • ground cinnamon
  • smoked paprika
  • turmeric
  • salt and pepper
  • large potato, diced
  • small eggplant, cubed
  • canned chickpeas, drained and rinsed
  • canned diced tomatoes
  • chicken broth or water
  • red chili, sliced (optional)
  • fresh cilantro or parsley, for garnish

directions

  1. Heat the olive oil in a large, deep skillet or Dutch oven over medium heat.
  2. Season the chicken thighs with salt, pepper, and half of the spice blend.
  3. Sear the chicken on both sides until golden brown, about 5 minutes per side. Remove and set aside.
  4. In the same pot, sauté the chopped onions and minced garlic until translucent.
  5. Stir in the remaining spices and cook for 1 minute until fragrant.
  6. Add the diced potato, cubed eggplant, chickpeas, diced tomatoes, and broth. Stir to combine.
  7. Return the seared chicken to the pot, nestling it into the mixture.
  8. Cover and simmer on low heat for 35–40 minutes, until the chicken is tender and the vegetables are cooked through.
  9. Uncover and simmer for an additional 5 minutes to allow the sauce to thicken slightly.
  10. Garnish with chopped cilantro or parsley and sliced red chili before serving.

Servings and timing

Servings: Serves 4–6
Prep time: 15 minutes
Cook time: 45 minutes
Total time: Approximately 1 hour

Variations

  • Vegetarian Option: Omit the chicken and add extra chickpeas or cubed tofu.
  • Add Sweetness: Stir in a handful of golden raisins or chopped dried apricots for a sweet contrast.
  • Spice It Up: Increase the chili or add harissa paste for more heat.
  • Citrus Brightness: Add a splash of lemon juice or preserved lemon slices at the end for added zing.
  • Different Protein: Use bone-in chicken thighs or even lamb chunks for a richer variation.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm on the stovetop over medium-low heat or in the microwave until hot. For freezing, cool the stew completely and store in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.

FAQs

Can I use chicken breasts instead of thighs?

Yes, though thighs are recommended for better flavor and tenderness. If using breasts, reduce the simmering time slightly to prevent drying out.

Is this dish spicy?

It is mildly spiced. For a spicier version, include the optional red chili or add cayenne pepper or harissa.

Can I make this ahead of time?

Yes, this stew can be made a day in advance and tastes even better after the flavors have melded.

What can I serve with Moroccan chicken stew?

Serve it with couscous, rice, flatbread, or a simple green salad for a complete meal.

Can I substitute the eggplant?

Yes, zucchini or bell peppers can be used as alternatives to eggplant.

How do I thicken the stew?

Simmer uncovered for an additional few minutes, or mash a few pieces of potato into the stew to naturally thicken the sauce.

Can I use canned tomatoes with herbs?

Yes, though it may slightly alter the flavor. Plain diced tomatoes are ideal to control seasoning.

Is this dish gluten-free?

Yes, all listed ingredients are naturally gluten-free. Always check labels to be sure.

Can I use vegetable broth instead of chicken broth?

Yes, vegetable broth works well, especially if you’re making a vegetarian version.

Can I make this in a slow cooker?

Yes. Sear the chicken first, then combine all ingredients in the slow cooker and cook on low for 6–7 hours or high for 3–4 hours.

Conclusion

One-Pot Moroccan Chicken Stew is a bold and comforting meal that brings the warmth of North African spices to your kitchen. With its hearty ingredients and one-pot convenience, it’s a go-to dish for both weeknight ease and special occasions. Satisfying, aromatic, and incredibly flavorful, this stew is sure to become a staple in your recipe rotation.

Print

One-Pot Moroccan Chicken Stew

A flavorful one-pot Moroccan chicken stew infused with warm spices, hearty vegetables, and tender chicken. A perfect comfort meal for cozy nights or casual gatherings.

  • Author: Djihane
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Moroccan
  • Diet: Halal

Ingredients

Scale
  • 6 boneless, skinless chicken thighs
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon turmeric
  • Salt and pepper, to taste
  • 1 large potato, diced
  • 1 small eggplant, cubed
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 can (14 oz) diced tomatoes
  • 1/2 cup chicken broth or water
  • 1 red chili, sliced (optional)
  • Fresh cilantro or parsley, for garnish

Instructions

  1. Heat olive oil in a large deep skillet or Dutch oven over medium heat.
  2. Season chicken thighs with salt, pepper, and half of the spices. Sear on both sides until golden brown (about 5 minutes per side). Remove and set aside.
  3. In the same pan, sauté onions and garlic until translucent.
  4. Add remaining spices, stir for 1 minute, then add potatoes, eggplant, chickpeas, tomatoes, and broth.
  5. Return the chicken to the pan and nestle it into the mixture.
  6. Cover and simmer on low for 35–40 minutes, or until vegetables are tender and chicken is cooked through.
  7. Uncover and simmer for 5 more minutes to thicken the sauce if needed.
  8. Garnish with chopped fresh cilantro or parsley and sliced red chili before serving.

Notes

  • For a vegetarian version, omit chicken and add more chickpeas or lentils.
  • Serve with couscous, rice, or crusty bread.
  • Leftovers taste even better the next day.

Nutrition

  • Serving Size: 1 serving
  • Calories: 420
  • Sugar: 6g
  • Sodium: 520mg
  • Fat: 18g
  • Saturated Fat: 4g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 7g
  • Protein: 32g
  • Cholesterol: 90mg

Keywords: Moroccan chicken stew, one-pot meal, North African spices, comfort food, halal

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