Are you looking for fast and simple comfort food loaded with Moroccan flavors? This Moroccan Chicken Stew with couscous is hearty, delicious, and simple to make. It’s one easy stew recipe that isn’t a traditional recipe but one that everyone loves.
This recipe for Moroccan-inspired stew recipe is made with flavorful spices, lemon, veggies, and chicken. Everything is perfectly simmered with a rich broth to leave you craving more.
Moroccan Chicken Stew
It’s hard to beat a stew recipe easier than this. Not only is it fast and simple to make, but you can literally just add all the ingredients together to not have to make such a huge mess to clean up after!
You can easily eat this chicken stew as is or put it over the top of couscous as well. This makes it even heartier and adds some great nutritional benefits as well.
This simple Moroccan-inspired chicken stew is going to be a huge hit any time of the year. Most people will make this hearty dish during the winter months, but we have no problem eating this during warmer times as well.
Why You’ll Love This Easy Moroccan Chicken Stew
- It’s an easy one-pot weeknight meal
- It’s ready to eat and enjoy in under 60 minutes’ time
- You can change up the spices and flavors easily per your own preference
Moroccan Stew with Chicken Ingredients
Make sure that you gather up the simple ingredients listed below before getting started! It’s no fun to start a recipe and realize that you’re missing a critical ingredient.
Be sure to scroll down to the recipe card for the full measurements needed.
- olive oil
- chicken breasts
- garlic cloves
- chicken broth
- diced tomatoes
- lemon juice
- Kalamata olive
- coriander leave
- ground cumin
- ground turmeric
- ground cinnamon
- Salt and pepper
- fresh parsley
How To Make Moroccan Chicken Stew with Couscous
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 is hot, add the chicken and cook on each side for 3 to 5 minutes or until the chicken is golden brown. Remove 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 stir to combine everything.
Serve hot, garnish with fresh parsley.
Don’t spend a ton of time shredding the chicken. Just grab two forks and pull the tender chicken meat apart. This is a super fast and easy way to shred chicken with minimal effort.
How to Store
If you’re lucky enough to have leftovers to enjoy again, store them in an airtight container in the fridge. It should stay fresh for up to 4 days.
You can also freeze this chicken stew in a freezer-safe container for up to four months of time.
How to Serve
When it comes to serving Moroccan stew, you can serve it in a bowl as is or add it to the top of cooked couscous.
Is Moroccan chicken spicy?
It’s really not a spicy dish. The added spices and flavors are more sweet and savory than anything. You can always add spice if you want, but that’s up to you.
Do you have to shred the chicken for this stew recipe?
You don’t have to, but it does add to the texture. Shredded chicken just pairs really well with the flow of the dish.
Craving a delicious, hearty stew?
This Moroccan Chicken Stew is packed with flavor and is perfect for a winter meal. It’s made with chicken, vegetables, lemon, and spices, all simmered in a rich broth until it’s ready to eat.
Serve this stew over couscous or rice for a complete meal that will leave you feeling satisfied and happy. Plus, it’s easy to make, just dump everything into the saucepan and let it do its thing.
- 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
- 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.
- You can keep the Moroccan shredded chicken in the fridge up to 4 days. You can also freeze it for 3 months.
- An easy way to shred chicken is to use two forks. Hold a fork in each hand and use it to shred the meat. You can cut the chicken into larger or smaller pieces depending on your needs.
- Serve this dish on top of couscous or rice if desired
- Substitutions: Instead of the individual spices you can also use a ketfaspice mix
What do you eat with stew?
You can enjoy simple salads or homemade bread with this chicken stew recipe. It really is hearty comfort food as is, so you don’t even have to stress and add anything else if you don’t want to.