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One-Pot Moroccan Chicken Stew

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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.

Ingredients

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  • 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

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

Find it online: https://epicrecipebox.com/one-pot-moroccan-chicken-stew/