Give your next chicken stew a Moroccan twist with couscous. Hearty, wholesome chicken and chickpeas in spicy tomato gravy served over couscous. This simple and easy recipe gets done in less than 20 minutes.
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We are already in March, so the weather is getting a bit warmer during the day here. And yet, we are still enjoying soups, stews, and hot bread in the cooler evenings.
I am looking forward to spring and summer after such a long cold winter. We see strawberries, berries and some stone fruits showing up in the markets, so it shouldn't be too long. I am not a winter person at all. I prefer hot summers.
About this stew
I bet you make stew often. But, did you know a few little changes to your recipe and ingredients can give you a completely different outcome? The ground ginger, cinnamon powder, and addition of chickpeas give this stew a wonderful Moroccan flavor.
Often, I use rehydrated chickpeas that I have boiled ahead of time. And yet, using canned chickpeas for this means I can do it in less than 20 minutes.
My kids' favorite way to enjoy this stew is over couscous. I always use instant couscous, which gets ready in 5 minutes (never made my own from scratch). You can also serve this over steamed rice. If you prefer, you can also serve this over cauliflower rice or turmeric cauliflower rice. Personally, I love to eat this stew on its own like a soup.
Ingredients & substitutes
- Chicken - I am using chicken thighs, and yet you can certainly use chicken breast. To prevent it from drying out, I recommend you brown it for just a minute on each side.
- Onions - I like using red Spanish onions because they do add a nice sweetness to the dish. But, you can certainly use regular brown or white onions.
- Ginger - If it's Moroccan, you must use ground ginger. Fresh does taste nice but the ground is very authentically Moroccan.
- Cinnamon - Not much but it does give that authentic Moroccan flavor.
- Thyme - I've used fresh, but you can also use ½ teaspoon dried.
- Chickpeas - You can use canned or fresh chickpeas, but they must be cooked.
Step by step instructions
Prepare chicken stew
- In a heavy-bottom skillet or cast-iron skillet, add 1 tablespoon oil.
- Saute chicken pieces until no longer pink, season with salt and pepper.
- Remove chicken pieces and set aside.
- To the same pan, add remaining oil and saute onions, celery, and carrots for 2 minutes.
- Then, add the thyme and bay leaves.
- Followed by the garlic, tomatoes, tomato paste - saute 2 minutes more.
- Now, add the spices - coriander, cumin, ginger, paprika, cinnamon - and saute for 30 seconds.
- Then, add the chicken stock - season with salt and pepper (use less salt if using store-bought stock).
- Return the chicken pieces back to the pan along with the cooked/canned chickpeas.
- Cover and cook for 15 minutes, until chicken is completely cooked.
- Finally, add the chopped parsley.
- Serve over couscous or steamed rice.
- Enjoy.
Prepare couscous
- In a skillet, add salt and olive oil to the couscous - combine well.
- Pour hot water over the couscous - combine well.
- Cover and let rest for 5 minutes.
- After 5 minutes, fluff with a fork.
- This instant couscous is ready to serve.
Frequently asked questions
This chicken stew will keep in the fridge for a good 4 to 5 days. You can even freeze it for up to a month.
You can use dried chickpeas, but you will need to rehydrate and cook them before you add them to this recipe. Chickpeas need to be soaked overnight to be rehydrated and then cooked in boiled water until tender.
Soak the chickpeas in water overnight.
Drain them the next morning.
Put them in a large pot and top with fresh water, about an inch higher than the chickpeas.
Bring the pot to a boil, then lower the heat to gently simmer for two hours or until the chickpeas are tender.
Make sure there is always enough liquid in there.
Yes, you can omit the chickpeas. You can also add other beans instead of chickpeas. Just make sure to use cooked beans or lentils.
There are so many ways you can customize this dish for your family. Add veggies, lentils, beans or potatoes.
Yes, you can add potatoes, cauliflower, turnips, parsnip, mushrooms, sweet potato. Whatever you add just ensure to cook them until they are soft.
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Printable Recipe
Moroccan Chicken Stew with Couscous
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Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- 1 lb (500 g) Chicken (boneless cut into pieces)
- 2 tablespoon Olive oil
- ½ cup Onions (red/Spanish)
- 1 teaspoon Garlic (grated)
- ¼ cup Celery (diced)
- ¼ cup Carrots (diced)
- ½ cup Tomatoes (diced)
- 1 tablespoon Thyme (fresh)
- 2 Bay leaves
- 1 tablespoon Tomato paste
- 1 teaspoon Paprika (hot)
- 1 teaspoon Coriander powder
- ½ teaspoon Cumin powder
- ¼ teaspoon Ginger (ground)
- ¼ teaspoon Cinnamon powder
- 1 cup Chicken stock
- 1 (15 oz) Can of chickpeas
- ½ cup Parsley (chopped)
- ½ teaspoon Salt (or more to taste)
- ½ teaspoon Pepper
For the couscous
- 1 cup Couscous (instant)
- 1 cup Hot water
- ½ teaspoon Salt
- 1 tablespoon Olive oil
Instructions
- In a heavy-bottom skillet or cast-iron skillet, add 1 tablespoon oil.
- Saute chicken pieces until no longer pink, season with salt and pepper.
- Remove chicken pieces and set aside.
- To the same pan, add remaining oil and saute onions, celery, and carrots for 2 minutes.
- Then, add the thyme and bay leaves.
- Followed by the garlic, tomatoes and tomato paste – saute 2 minutes more.
- Now, add the spices – coriander, cumin, ginger, paprika, cinnamon – and saute for 30 seconds.
- Then, add the chicken stock. Season with salt and pepper (use less salt if using store-bought stock).
- Return the chicken pieces back to the pan along with the cooked/canned chickpeas.
- Cover and cook for 15 minutes until chicken is completely cooked.
- Finally, add the chopped parsley.
- Serve over couscous or steamed rice.
- Enjoy.
Prepare couscous
- Add salt and olive oil to the couscous - combine well.
- Pour hot water over the couscous - combine well.
- Cover and let rest for 5 minutes.
- After 5 minutes, fluff with a fork.
- This instant couscous is ready to serve.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Priya Lakshminarayan
Love a well made stew. Its so hearty and comforting.
Veena Azmanov
Thanks, Priya
Emily Liao
This is seriously one of my weeknight favorites! The flavors are so good and everyone in my family loved this.
Veena Azmanov
Thank you, Emily. So happy your family loved it.
Patty at Spoonabilities
The flavors in this recipe sound amazing! I can't wait to try this. I know everyone is going to love it!
Veena Azmanov
Thanks, Patty. You must try.
Emily
Wow! I thought Moroccan chicken stew would be super difficult but this recipe makes it easy!
Veena Azmanov
Nah, it's so easy Emily. You must try.