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Moroccan Chicken Stew

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This Moroccan Chicken Stew is packed with flavor and perfect for a winter meal. It’s made with chicken, vegetables, lemon, and spices, all simmered and thickened in a rich broth until it’s ready to eat. This easy-to-make stew will be done in under an hour!

Chicken soups and stews are the ultimate comfort food in my house. I am always looking for new ways to switch it up and develop new and exciting flavors for a weeknight dinner. This shredded chicken is tender and juicy, cooked in a pot with veggies and delicious Moroccan spices to create a tasty one-pot dinner.

Moroccan Chicken Stew

What do I need to make Moroccan Chicken Stew?

This meal can be made with standard ingredients found in any pantry and spice rack and is still packed with all the flavor you need!

  • Olive oil.
  • Boneless Skinless chicken breasts. You can use chicken thighs if you prefer. 
  • Onion, garlic, carrot, and celery.
  • Chicken broth.
  • Lemon juice and sliced lemon. You want the real, freshly squeezed lemon juice for this.
  • Diced tomatoes.
  • Kalama olives. 
  • Coriander, cumin, turmeric, and cinnamon.
  • Salt and pepper, to taste.
  • For topping, some fresh chopped parsley.

How to make Moroccan Chicken

Take a large skillet or dutch oven and heat olive oil over medium-high heat. Once the oil is heated through, add the chicken. Brown the chicken on both sides – this will take about 3 minutes on each side. Remove chicken to a plate and add more olive oil to the pan.

Add the onion, carrot, and celery to the pan. Cook for about 4 minutes, or until the vegetables are soft. Add garlic and cook for another minute, until it is cooked and aromatic. 

Reduce the heat to medium and add the chicken broth, scraping up the brown bits from the chicken to capture all that flavor. Add lemon juice, diced tomatoes, chopped olives, cumin, coriander, turmeric, and cinnamon. Mix it all together well and bring to a boil, then reduce the heat to medium-low. 

Return the chicken to the pot and place preserved lemon slices on top. Cover and cook for at least 20 minutes, or until chicken is fully cooked and sauce is thickened. Once the chicken is cooked, remove it from the skillet and shred it with two forks. Remove the pan from the heat and taste the sauce – does it need salt, pepper, or lemon juice? If so, add it before returning the shredded chicken to the pan.

Once the shredded chicken is back in the sauce, mix it all together to form a stew. Top with fresh parsley.

Moroccan Chicken Stew
Moroccan Chicken Stew

What to serve with Moroccan Chicken Stew?

Serve this stew over couscous or rice for a complete meal that will leave you feeling satisfied and happy. Plus, it’s easy to make, just dump everything into the saucepan and let it do its thing. 
If you are in the mood for a heartier meal, serve with mashed sweet potato for a full-flavored meal!

Moroccan Chicken Stew

Make Ahead and Storage

This chicken stew is so easy, you won’t need to make it ahead of time! This is best served immediately after cooking, but leftovers can be stored in an airtight container in the fridge for up to 4 days. You can also freeze it for 3 months.

Moroccan Chicken Stew

Tips and Tricks

  • You can shred the chicken with two forks, or throw it in a stand mixer and mix on high speed for 20-30 seconds and it will be shredded for you!
  • This is a versatile meal that can handle substitutions and subtractions. If you don’t like olives, don’t use them! If you only have chicken thighs in your house, use those instead of chicken breasts. 
  • Keep some lemons off to the side, in case your stew needs a bit of acidity.
  • Make sure to season your chicken with salt and pepper before cooking on the skillet for maximum flavor.
Moroccan Chicken Stew

Moroccan Chicken Stew

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

This Moroccan Chicken Stew is packed with flavor and perfect for a winter meal. It’s made with chicken, vegetables, lemon, and spices, all simmered and thickened in a rich broth until it’s ready to eat. This easy-to-make stew will be done in under an hour!


  • 2 tbsp olive oil
  • 4 Chicken breasts
  • 1 large onion, diced
  • 4 carrots, peeled, diced
  • 3 stalk of celery diced
  • 3 garlic cloves, minced
  • 3 cup chicken broth
  • 1 can (28 oz) diced tomatoes
  • 2 tbsp lemon juice
  • 1 lemon sliced
  • 3/4 cup sliced kalama olive
  • 1 tsp coriander leave
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 1/4 tsp ground cinnamon
  • Salt and pepper to taste
  • ¼ cup chopped fresh parsley


  1. Season chicken with salt and pepper. 
  2. In a large skillet or cast iron pan over medium-high heat add 1 tbsp olive oil Once the oil the hot add the chicken and cook on each side for 3 to 5 minutes or until the chicken is golden brown. Remove for the skillet and reserve.
  3. In the same skillet add the rest of the olive oil, the onion, carrot and celery, and garlic. Cook for 5 minutes until the vegetables are softened.
  4. Reduce heat and add the broth, diced tomatoes lemon juice, olives, and spices, mix well.
  5. Add the chicken and place the lemon on top, simmer for 20 minutes. 
  6. Remove the chicken from the skillet and shred it. 
  7. Place the shredded chicken back in the skillet and give a stir to combine everything. 
  8. Serve hot, garnish with fresh parsley.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 311Total Fat: 13gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 101mgSodium: 494mgCarbohydrates: 13gFiber: 3gSugar: 4gProtein: 34g

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