There are scare quotes in the title because I have no idea how authentically Moroccan this stew is. Regardless, it’s delicious and definitely worth the chopping involved. Jam-packed with vegetables, slightly spicy, and full of flavor, it’s even pretty good for you. Don’t be scared off by the long list of ingredients; if you make chili or Mexican food, you probably have most of the spices in your cupboard already.
I adapted this recipe from my friend, Nikki, who served it at a dinner party. Moroccan chicken stew is a great dish for a crowd, because once everything’s in the pot, you’re free to hang out with your guests. Nikki says, “I love the recipe because it is so easy to make for that reason.” And we love to eat it. Everyone wins!
-1 1/2 lbs. boneless, skinless chicken breast or thighs
-2 Tbsp. olive oil
-1 med. onion, diced
-2 cloves garlic, minced
-1 tsp. ground coriander
-1 tsp. ground turmeric
-1 1/2 tsp. ground cumin
-1 tsp. chili powder (or more to taste)
-1 tsp. oregano
-2 tsp. tomato paste
-cayenne pepper, to taste
-1 or 2 (16 oz.) cans diced tomatoes with sauce (I used two)
-2 med. zucchini, quartered and cut into chunks
-4-5 medium carrots, peeled and cut into coins
-1 can (15 oz.) chickpeas, rinsed and drained
-1 can (15 oz.) kidney beans, rinsed and drained
-1 cup chicken broth
-juice from 1 lemon
-1/4 c. raisins, optional
-1/2 tsp. seasoned salt
-lots of salt and black pepper, to taste
Mise en place = crucial!
1) Season chicken with salt and pepper and begin browning in a large (pref. nonstick) pot.
2) Reduce the heat and stir in the garlic, tomato paste, oregano, cumin, coriander, turmeric, and half the chopped onion.
3) Add the carrots and cook several minutes. Then add the remaining onions, zucchini, salt, tomatoes, chickpeas, beans, broth, lemon juice, raisins, and chili powder.
4) Simmer 30 mins with the lid off, stirring occasionally.
5) Put the lid on and simmer 15 or 20 more minutes until everything is tender. Check the seasoning, and add salt and/or sugar as needed (to balance the acidity).
Serve with rice, cous cous, or quinoa. And don’t forget the sweet cornbread!