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a pan of Moroccan chicken stew in a pot
4.84 from 71 votes

Moroccan Chicken Stew

Filled with tender mouthwatering chicken pieces, this Easy Moroccan Chicken is simmered with delicious aromatic spices, tomatoes, eggplant, dried fruit, and topped with crunchy slivered almonds. 
Cook Time1 hr 30 mins
Total Time1 hr 30 mins
Servings: 10 servings
Calories: 538kcal

Ingredients

  • 2 tablespoon olive oil
  • salt + pepper to season
  • 5 pounds bone-in skin-on chicken I used a mix of chicken breasts, thighs, and drumsticks
  • 2 yellow onions chopped
  • 4 large carrots chopped
  • 8 cloves garlic minced
  • 2 tablespoon Hungarian sweet paprika
  • 1 teaspoon kosher salt plus more to taste
  • 1 teaspoon fresh ground black pepper plus more to taste
  • 2.5 teaspoon turmeric
  • 2 teaspoon ground coriander
  • 1 teaspoon fennel seeds
  • 1 teaspoon cumin
  • 1.5 teaspoon ground ginger
  • 2 teaspoon ground cinnamon
  • 5 Roma tomatoes or tomato of choice, roughly chopped
  • cup fresh lemon juice
  • 1 lemon zested
  • 2 cups water plus more as needed
  • 1 large eggplant chopped into cubes
  • ½ cup raisins
  • ½ cup Turkish apricots halved
  • 2 teaspoon dried marjoram
  • ½ cup slivered almonds
  • Fresh chopped cilantro for serving

Instructions

  • Brown the chicken. Heat a large heavy-bottomed skillet over medium-high heat. Add 1 tablespoon of oil and swirl to coat the bottom of the pan. When the skillet is hot, add the chicken pieces, fitting as many into the skillet that will fit comfortably. Work in batches to brown the chicken, cooking each side for approximately 2-3 minutes only (the chicken will not be cooked through entirely). Remove chicken to a clean plate and repeat until all the chicken has been browned. 
  • Heat a large heavy-bottomed pot or Dutch oven over medium-high heat (at least 10 quarts). Add the olive oil and onions and mix well. Sauté the onions for 2-3 minute, stirring frequently. Add the carrots and continue to cook for an additional 3-4 minutes, or until onions are soft and translucent. Reduce heat to medium-low and stir in the garlic. Cook for 30-60 seconds, mixing continuously.
  • Add the paprika, salt, pepper, turmeric, coriander, fennel seeds, cumin, ground ginger, and ground cinnamon. Mix well to combine. Cook over medium-low heat for 30-60 seconds, stirring continuously.  
  • Add the chopped Roma tomatoes, lemon juice, and lemon zest and mix well to combine with the onion and spices. Add the water and increase the heat to medium-high. Bring to a boil and immediately reduce heat to a low. Simmer for 5 minutes. 
  • Arrange chicken pieces back into the pot (if the sauce is extra thick, add an additional cup or two of water). Return pot to a boil. Reduce heat to low, cover the pot and allow the chicken to simmer for 20-30 minutes. After 20-30 minutes, turn the chicken over, cover and simmer for an additional 10 minutes.
  • Gently stir in cubed eggplant, raisins, apricots, and marjoram into the chicken and continue to cook, covered, for 15 minutes. Remove cover and cook over medium-high heat for an additional 15 minutes or until eggplant is fully cooked.
  • Season stew with additional lemon juice, salt, paprika, or other spices as you see necessary. Sprinkle with slivered almonds and fresh cilantro for serving.

Nutrition

Calories: 538kcal | Carbohydrates: 16g | Protein: 34g | Fat: 38g | Saturated Fat: 9g | Cholesterol: 188mg | Sodium: 628mg | Potassium: 782mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1935IU | Vitamin C: 17.2mg | Calcium: 79mg | Iron: 3.3mg
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