Moroccan Chicken Stew Recipe
This authentic Moroccan Chicken Stew Recipe brings North African flavors to your kitchen. Rich spices and tender chicken create a warming, satisfying meal.
Equipment
- Large heavy-bottomed pot or Dutch oven
- Cutting board
- Sharp chef's knife
- Measuring cups and spoons
- Wooden spoon for stirring
Ingredients
- 2 lbs chicken thighs bone-in
- 2 onions diced
- 3 garlic cloves minced
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp turmeric
- 1 preserved lemon chopped
- 1 cup chicken broth
- 1/2 cup dried apricots
- 1/4 cup green olives
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Heat oil in large pot over medium heat.
- Season chicken with salt and pepper generously.
- Brown chicken pieces on all sides completely.
- Remove chicken and set aside temporarily.
- Add onions to same pot, cook softly.
- Add garlic, cook for one minute only.
- Stir in cinnamon, ginger, and turmeric quickly.
- Return chicken to pot with accumulated juices.
- Add broth, preserved lemon, and apricots carefully.
- Bring mixture to gentle boil, then reduce.
- Cover and simmer for 45 minutes total.
- Add olives during last 10 minutes cooking.
- Taste and adjust seasoning as needed.
Notes
- Use bone-in chicken thighs for maximum flavor and tenderness
- Toast whole spices before grinding for deeper, richer taste
- Don't skip preserved lemons - they add authentic Moroccan flavor
- Let the stew rest 10 minutes before serving for better taste
- Make it a day ahead - flavors improve overnight significantly