Are you ready for my most favorite stew EVER?! Good, because this Moroccan chicken stew is exactly what we need for those remaining chilly winter days.
A few weeks ago Tony was traveling, which meant I got the entire house to myself. When this happens, I love having a very clean house and then baking and cooking my heart out. I know most people don’t find cooking relaxing, but to me it acts as a therapy and invigorates my senses. I stop stressing out about my to-do list and just let the comfort of cooking my own meals, measuring out ingredients, hearing the sizzling in a pan and the delicious aromas take over.
Why else does cooking makes me feel good? Because it’s nurturing and about being in the moment. Not only for myself, but to others. I cook because I want to show my appreciation for others and hope they appreciate me back. It’s a give and take, wouldn’t you agree?
So today, I present you with this life-changing Moroccan chicken stew. I encourage you to spend a little time making this, listening to a good playlist, and simply taking time for yourself. Cooking can easily be a form of self-care and self-love.
This stew is the perfect recipe to say I love you with — whether that’s for you and you only, or for the ones you love.
What’s in this Moroccan Chicken Stew?
Chicken: I prefer to use boneless skinless chicken thighs in this recipe because they hold more juiciness and are still lean. You can also use bone-in chicken thighs and then simply discard the bones when shredding the chicken.
Pearl Couscous: I’ve recently fallen in love with pearl couscous, which is also known as Israeli couscous. It basically tastes like a mini gnocchi and is great for recipes. If you love couscous as much as I do, be sure to check out my best ever chicken soup & my butternut squash broccoli chicken couscous. Couscous is a very common ingredient in Morocco.
Veggies: this moroccan chicken stew recipe uses sweet potato, cauliflower, carrot and onion for an incredible texture and flavor profile. You definitely don’t want to skip any of these!
Low-sodium Chicken Broth: all of my recipes usually call for low-sodium chicken broth, that way you can control the amount of salt you want in the recipe. Bone broth would also be a great option in this soup!
Cozy Spices: this recipe calls for ground cinnamon, ground turmeric, cumin and black pepper. These spices are very common when it comes to Moroccan cooking.
Parsley: fresh parsley adds a nice brightness to any dish.
Pistachios: while it’s common to use almonds in Moroccan recipes, I love the addition of roasted pistachios.
Dried Cherries: you can also use dried cranberries, but I love how plump and juicy the dried cherries get when stirred into the stew.
More Moroccan-Inspired Recipes:
See how to make the Moroccan Chicken Stew:
If you make this recipe, please leave a comment and rate the recipe below letting us know how you liked it! You can also post a photo and tag #ambitiouskitchen on Instagram so I can see your creations. xo!
One Pot Moroccan Chicken Stew with Sweet Potato & Couscous
- 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
- 1 teaspoon cumin
- 1 teaspoon ground cinnamon
- 3 ½ cups low-sodium chicken broth
- 1 cup pearl (israeli) couscous
- ½ teaspoon salt, plus more to taste
- Lots of freshly ground black pepper
- ⅓ cup chopped shelled roasted pistachios
- ½ cup finely chopped flat-leaf parsley
- ½ cup dried cherries
- To garnish:
- Extra parsley & pistachios
- 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.
- Add in garlic, onion, carrot, cauliflower florets and diced sweet potato. Cook for 6-8 minutes, stirring frequently, until onion begins to soften.
- 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.
- 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.
You could also use barley, but please note that this is not gluten free.
Recipe by: Monique Volz // Ambitious Kitchen | Photography by Eat Love Eats