One Pot Moroccan Chicken Stew with Sweet Potato & Couscous
Prep time
Cook time
Total time
The most delicious Moroccan Chicken Stew with sweet potato, couscous and cauliflower. Simmered with cozy spices thanks to cinnamon, anti-inflammatory turmeric, and earthy cumin. Pistachios, dried cherries and parsley are stirred into this stew once done cooking for a unique twist.
Recipe type: Dinner, Chicken, Dairy Free
Serves: 6
  • For the stew:
  • 1 tablespoon coconut oil
  • 1 pound boneless skinless chicken thighs
  • 3 cloves garlic, minced
  • 1 yellow onion, chopped
  • 1 large carrot, sliced
  • 3 1/2 cups small cauliflower florets (from 1 small head of cauliflower)
  • 1 medium sweet potato, diced into ½ inch cubes
  • 1 ½ teaspoons ground turmeric
  • 3/4 teaspoon cumin
  • 3/4 teaspoon ground cinnamon
  • 3 ½ cups low-sodium chicken broth
  • 1 cup pearl (israeli) couscous
  • 3/4 teaspoon salt, plus more to taste
  • Lots of freshly ground black pepper
  • Mix-ins:
  • ⅓ cup chopped shelled roasted pistachios
  • ½ cup finely chopped flat-leaf parsley
  • ½ cup dried cherries
  • To garnish:
  • Extra parsley & pistachios
  1. Add coconut oil to a large dutch oven or pot over medium high heat. Once coconut oil is melted, add in chicken thighs and generously season with salt and pepper. Brown chicken thighs for about 3-4 minutes per side. You do not need to cook completely. Remove chicken and transfer to a plate.
  2. Add in garlic, onion, carrot, cauliflower florets and diced sweet potato. Cook for 6-8 minutes, stirring frequently, until onion begins to soften.
  3. Next stir in spices: ground turmeric, cumin, cinnamon. Let spices cook for 30 more seconds to enhance flavors, then add the chicken thighs back into the pot. Slowly add in chicken broth, then couscous and salt and pepper. Stir to combine and make sure the chicken is well coated with the broth. Bring to to a boil, then cover, reduce heat to low and simmer for 15 minutes. After 15 minutes remove the lid, stir and allow to simmer uncovered for 10-15 more minutes or until most of the liquid is absorbed. At this point, you can remove the chicken and shred then add back to the pot, or you can leave as is and serve with larger chicken pieces (and eat with a fork and knife). I like to shred the chicken but either way this recipe is simply fabulous.
  4. Next, gently stir in the chopped pistachios, parsley and dried cherries. Taste and adjust seasonings as necessary, adding more salt and pepper if desired. Serve with extra parsley + a few crushed pistachios on top. Serves 6. Enjoy!
To make gluten free: I suggest using regular white basmati rice or quinoa. Brown rice will take too long to cook.

Barley will work well, too, but know that it's not gluten free.
Nutrition Information
Serving size: 1/6 of recipe Calories: 343 Fat: 10.6g Saturated fat: 3.9g Carbohydrates: 45.4g Sugar: 10.3g Fiber: 5.1g Protein: 18.3g
Recipe by Ambitious Kitchen at