Moroccan Chicken Stew: A Flavorful One-Pot Comfort Meal
If you’re looking for a cozy, flavor-packed meal that comes together in one pot, this Moroccan Chicken Stew is a must-try. It’s loaded with tender shredded chicken, aromatic spices, and a rich, savory broth that will have you savoring every bite. The combination of warm cumin, turmeric, and a hint of cinnamon gives this dish its signature depth, while the olives and lemon add a burst of brightness.
Moroccan Chicken Stew
One of the best things about this one-pot Moroccan chicken stew is that it’s easy to make and packed with wholesome ingredients. With just a little chopping and simmering, you’ll have a dish that’s bursting with bold flavors and perfect for leftovers. Plus, it’s gluten-free and naturally low in carbs, making it a great option for a variety of dietary preferences.
The Perfect Balance of Comfort and Nutrition
This stew isn’t just about flavor—it’s nourishing and filling without being too heavy. The lean chicken breast provides plenty of protein, while the carrots, celery, and tomatoes add vitamins and minerals. It’s a meal that satisfies your taste buds and keeps you feeling good, whether you’re making it for a weeknight dinner or meal prepping for the week.
What You Will Love About This Recipe
✔️ One-Pot Wonder – Fewer dishes, more flavor! Everything cooks in one skillet, making cleanup a breeze.
✔️ Bold, Warming Spices – A mix of cumin, turmeric, and cinnamon creates an irresistible depth of flavor.
✔️ Bright and Tangy – Olives and lemon bring the perfect balance to the rich, savory broth.
✔️ Great for Meal Prep – This stew tastes even better the next day, making it ideal for leftovers.
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.
Tips & Tricks
- ✅ Sear the Chicken First – Browning the chicken locks in flavor and gives the stew a richer taste.
- ✅ Use Fresh Lemons – Fresh lemon juice and slices enhance the flavor better than bottled juice.
- ✅ Make it a Full Meal – Serve with couscous, rice, or warm crusty bread to soak up all the delicious broth.
- ✅ Customize the Heat – If you like spice, add a pinch of red pepper flakes or a diced chili pepper.
FAQs
Moroccan Chicken Stew
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!
Ingredients
- 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
Instructions
- Season chicken with salt and pepper.
- 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.
- 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.
- Reduce heat and add the broth, diced tomatoes lemon juice, olives, and spices, mix well.
- Add the chicken and place the lemon on top, simmer for 20 minutes.
- Remove the chicken from the skillet and shred it.
- Place the shredded chicken back in the skillet and give a stir to combine everything.
- Serve hot, garnish with fresh parsley.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 311Total Fat: 13gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 101mgSodium: 494mgCarbohydrates: 13gFiber: 3gSugar: 4gProtein: 34g
I’m Melissa, the imaginative force behind Sparkles to Sprinkles, where creativity comes to life, and sprinkles of joy are scattered generously. Melissa is a proud Jersey girl who found love with a New York boy. As a mom to four wonderful boys and a few fur babies, her journey into the world of blogging began after making the life-changing decision to stay home and raise her children. Previously a dedicated workaholic, Melissa’s blog became her creative outlet and passion project. Inspired by her mother-in-law, a masterful cook renowned for her delicious home-cooked meals and legendary holiday feasts (think mouthwatering sausage stuffing), Melissa honed her culinary skills through a combination of family recipes and countless cooking classes. She often attended these classes with her son Michael, who shared her enthusiasm for cooking from a young age. Melissa’s love for learning extends beyond familiar cuisines, as she enjoys exploring international recipes in hands-on cooking classes. Her blog features a diverse array of recipes, showcasing her expertise with various kitchen appliances such as the Instant Pot, air fryer, Slow Cooker, Ninja Foodi, Instant Vortex Plus, and more. Join Melissa on her culinary adventures as she shares tried-and-true family favorites alongside exciting new discoveries!
