Moroccan Chicken Stew Recipe

This spin on the traditional Moroccan chicken stew recipe is an excellent meal for any season. Bursting with bold flavors and loaded with veggies, creating a perfect one-pot meal. Best of all, it can all be whipped up in a single pot and done in just under an hour, making it ideal for busy families who strive to keep their meals homemade and healthy.

The first days of autumn bring us cooler temps, longer sleeves, and beautiful colors in nature, as well as cravings for comfort foods. It's no coincidence that we gravitate toward warm and cozy foods filled with comforting spices, as if our bodies have a built-in, eat-in-season sensor. Also, have you ever noticed how the colors in our food reflect the colors outside? Think butternut squash, pumpkins, and apples, reflecting the yellow, orange, and red leaves of fall. This Moroccan chicken stew is an excellent example of eating in season and is filled with bold spices, root vegetables, and fall squash. Moreover, it fills up the kitchen with delicious aromas of cinnamon and cumin - flavors you won't be able to pass up.

What is Moroccan chicken tagine?

Moroccan chicken stew, also known as Moroccan chicken tagine, is a North African dish of stewed chicken and veggies. It often includes olives, preserved lemons, dried apricots, and zesty spices and is made with poultry, meats, or just vegetables.

In addition, the word tagine means a cooking vessel that is ceramic or made from clay. A tagine has a wide and shallow bottom and a cone-shaped top, allowing the heat to travel up and create steam.

Customarily, a tagine clay pot is used when preparing this meal, but it's not necessary. A Dutch oven or a heavy bottom pot will do the trick.

Ingredients

With less than 10 ingredients, this recipe is easy to follow. Just prepare all the ingredients first.

• chicken thighs - Bone-in and skin-on will give the most flavor. If using boneless, adjust the cooking time, as it will take much less time to cook
• spices (cumin, cinnamon, smoked paprika, coriander) + salt
• oil + butter
• onion
• potatoes
• butternut squash
• garlic
• can of tomatoes - This can of fire-roasted crushed tomatoes adds a smokey flavor
• can of chickpeas
• fresh parsley (I like to add it for extra flavor)

How to make Moroccan chicken stew

Step 1 - Season and brown the chicken

Season and rub the chicken thighs with half of the spice mixture and salt.

Heat a heavy bottom pot or a Dutch oven over medium-high heat. A 4 to 6-quart pot would work best. Use the larger size, especially if the meat pieces are large or if doubling the recipe.

Once the pot is hot, add oil and half of the butter. Add chicken skin-side down, and cook until it is browned and crispy on one side, about 5 minutes. Flip to the other side, and cook for another 4 minutes. Remove to a plate or a bowl. If doubling the recipe or making a little extra, repeat with a second batch.

Step 2 - Sauté vegetables and aromatics

Add diced onion and minced garlic to the pot. Using a spatula or a wooden spoon, mix the onion (this will help pick up all the brown bits and combine them to form a delicious sauce base). Cook for 4 to 5 minutes or until the onion has softened.

Add the remaining butter and spices and combine them with the spatula. Next, add potatoes and butternut squash and combine. Add dried parsley for extra flavor (if using).

Step 3 - Making the sauce

Empty the can of crushed fire-roasted tomatoes into the pot. (See note below for alternative options - I prefer the fire-roasted kind for its smoky flavor, but any of these will work. ) Using the empty can from tomatoes, fill it with water or stock and empty the liquid into the pot.

What can of tomatoes to use?

Basic Option: use a can of regular crushed tomatoes
My Recommendation: use a can of crushed fire-roasted tomatoes
Option with a Spicy Kick: use a can of fire-roasted with green chilies tomatoes for a kick.

Add chickpeas. Place the chicken, including all the juices that accumulated in the bowl, into the pot. Add fresh parsley. If the chicken and vegetables are not mostly covered, feel free to add more water or stock.  

Once the sauce is bubbling, season with salt, close with the lid, and turn the heat to low. Cook for about 35 to 40 minutes or until butternut squash and chickpeas are fork-tender.

Serving Suggestions

This recipe is full of flavor, so a neutral and mild side like couscous, quinoa, buckwheat, rice, or even cauliflower rice would pair nicely.

Lastly, garnish with fresh herbs, such as mint or cilantro.

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