One Pot Moroccan-Spiced Chicken Stew
The most delicious Moroccan-spiced chicken stew with sweet potato, couscous, and cauliflower. Simmer everything with cozy spices like cinnamon, anti-inflammatory turmeric, and cumin. Stir in pistachios, dried cherries, and parsley for extra flavor and beautiful textures!
Servings 6
Calories 379cal
Ingredients
- For the stew
- 1 tablespoon avocado oil
- 1 pound boneless skinless chicken thighs, cubed
- 1 teaspoon kosher salt
- Freshly ground black pepper
- 1 yellow onion, chopped
- 1 large carrot, sliced
- 3 ½ cups small cauliflower florets (from 1 small head of cauliflower)
- 1 medium sweet potato, peeled and diced into ½ inch cubes
- 3 cloves garlic, minced
- 1 ½ teaspoons ground turmeric
- 1 teaspoon cumin
- 1 teaspoon ground cinnamon
- 4 cups low-sodium chicken broth
- 1 cup pearl couscous
- ½ teaspoon kosher salt, plus more to taste
- Lots of freshly ground black pepper
- Mix-ins and garnish
- ½ cup finely chopped flat-leaf parsley, plus more to garnish
- ½ cup dried cherries
- ⅓ cup chopped shelled roasted pistachios
Instructions
- Cook the chicken: Add oil to a large dutch oven or pot over medium high heat. Once oil is hot, add in cubed chicken and generously season with salt and pepper. Brown chicken thighs for about 5 to 7 minutes until slightly golden. Remove chicken and transfer to a plate.
- Cook the veggies: Add in another tablepsoon of oil, then stir in the onion, carrot, cauliflower florets and diced sweet potato. Cook for 5 to 7 minutes, stirring frequently, until onion begins to soften.
- Add the spices: Stir in the garlic, ground turmeric, cumin, and cinnamon and allow spices to cook for 1 minute to enhance flavors, then add in the chicken thighs back into the pot. Slowly add in chicken broth, then stir in the couscous and salt and pepper. Stir to combine and make sure the chicken is well coated with the broth. Bring to to a slight gentle 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 5 to 10 more minutes or until veggies are fork tender.
- Next, gently stir in the dried cherries and parsley. Taste and adjust seasonings as necessary, adding more salt and pepper if desired. Serve with extra parsley + a sprinkle of crushed pistachios on top. Serves 6. Enjoy!
Notes
To make vegetarian: omit the chicken and stir in a can of rinsed, drained chickpeas or 1 block of cubed, cooked tofu.
To make gluten-free: swap the couscous for white basmati rice or quinoa.
See the full post for more ways to customize this stew!
Nutrition
Serving: 1serving (based on 6) | Calories: 379cal | Carbohydrates: 49g | Protein: 25.5g | Fat: 9.6g | Saturated Fat: 1.8g | Fiber: 6.2g | Sugar: 13.9g