Moroccan Chicken Stew

moroccan chicken stew low fat recipe

Moroccan Chicken Stew
Serves 6
Can be doubled | Can be halved | Makes great leftovers | Freezes well

This a great meal to make in advance when guests are coming over. It gets better overnight and can even be made a few days in advance if necessary. If you double the recipe you can freeze half of it and you’ve got a handy stash of nourishing dinner food ready to go for moments when you’re pressed for time. It’s smart to have delicious dishes like this prepped in advance — sometimes, after a busy day it’s just a joy to do nothing but throw a loaf of fresh bread dough into the oven while reheating a pot of this tantalizing stew. The flavors are fantastic, and the meal is truly satisfying even though it’s got barely any added fat per serving!      ~ Susan


2 lbs boneless skinless chicken (we like a mix of light and dark)
1 tablespoon olive oil
1 large onion – halved and thinly sliced
2 large garlic cloves – minced
1/2 cup apricots
1/4 cup raisins
2 tablespoons lemon juice
2 1/2 teaspoons cumin
1 1/2 teaspoons oregano
1 teaspoon cinnamon
2 large bay leaves
2 tablespoons tomato paste – thinned with 1/2 cup water
sea salt & fresh ground pepper to taste
water as needed


Cut the chicken into large chunks.

Heat a a large soup pot (I use an enameled cast iron pot) over medium high heat. Reduce heat to medium, add the oil and the onions and sauté for one minute or until onions just begin to brown.

Add garlic and sauté another 30 seconds.

Add the remaining ingredients and enough water to come up even with the top of the ingredients in the pot.

Bring to a boil over high heat. Reduce heat to medium low, cover and simmer 30 minutes. Taste and adjust seasonings to your liking, simmer another 30 minutes or until chicken is very tender and apricots have basically “melted” into the braising liquid.

Serve it hot, garnished with fresh chopped parsley, cilantro, or scallions, or all three.

Serving Suggestions:

We love this stew garnished with chopped parsley or cilantro and sliced scallions, along with a big green salad and some freshly baked crusty whole grain bread.

Moroccan chicken stew also goes great with a side of steamed green beans and a whole grain cous cous, brown rice, Isreali couscous pilaf or a wholesome quinoa dish (stay tuned for a red quinoa/chickpea side dish which is a great accompaniment – to be featured in next week’s post).

Vegetarian Substitutes:

Try making this stew with seitan or cubed tofu, adjusting cooking tines as needed. It’s also fantastic made with chickpeas in place of the chicken.

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One thought on “Moroccan Chicken Stew

  1. Pingback: Chickpeas & Red Quinoa « A Tablespoon of Oil . . .

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