Moroccan Chicken Stew Recipe - Allrecipes.com
Moroccan Chicken Stew Recipe
  • READY IN 50 mins

Moroccan Chicken Stew

Recipe by  

"What makes this mouthwatering stew Moroccan? It's the perfect blend of sweet and savory spices, mixed with raisins, chickpeas and almonds. It's so different and so delicious!"

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 4 servings Change Servings

Directions

  1. Heat the oil in a 5-quart saucepot over medium high heat. Add the chicken in batches and cook until well browned on both sides. Remove the chicken from the saucepot.
  2. Reduce the heat to medium. Add the onions, pepper and garlic and cook for 5 minutes or until they're tender-crisp. Add the cinnamon and curry and cook and stir for 1 minute. Stir in the soup and heat to a boil. Return the chicken to the saucepot. Reduce the heat to low. Cover and cook for 15 minutes.
  3. Stir the raisins and chickpeas in the saucepot. Cook for 10 minutes or until the chicken is cooked through. Stir in the almonds.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 40 mins
  • READY IN 50 mins
ADVERTISEMENT

Reviews More Reviews

Most Helpful Positive Review
Jan 20, 2011

Really yummy and flavorful! I sauteed the chicken in coconut oil instead of olive oil. I also used diced, dried apricots instead of the golden raisins which had a nice sweetness to balance the spicy. I am gluten free, so I didn't use Campbells soup (contains gluten), but used V8 Tomato or Amy's tomato soup works well too (also has more flavor than campbells). I'd put a little salt and pepper on the thighs before sauteeing. Also, serve with brown rice instead of white!

 
Most Helpful Critical Review
Dec 13, 2010

This is tasty, I did not add raisins because I wasn't sure I'd like that, but now that I've tasted it, I may try sprinkling raisins on the finished dish. I don't like soft mushy raisins! I also added about 1/2 C. of water because the sauce was too thick. I would like to add other veggies, and am searching moroccan recipes to see which ones to add. Also, I used chicken breast chunks instead of thighs. I will make again.

 
Apr 11, 2011

I hate chickpeas, Green peppers make me burp, and red,(Bermuda onions) belong on salads-NEVER cooked, and Campells tomato soup is meant to ONLY be enjoyed with a grilled cheese sandwich. ... . But this dish-- when put together defies all my rules! it was absolutely delicious and I will make it again. YUM.

 
Mar 16, 2011

This was surprisingly tasty! The mix of cinnamon, almonds and curry is wonderfully fragrant, and overall, this was an easy, unique dish. I changed the recipe in the following ways: * Used about 6 boneless chicken thighs and two breasts, each cut in about 3-4 inch pieces * Used two peppers * Added a bit more of each spice * Omitted the raisins * Put in one whole onion (one of my guests did not like onions) * Put in cauliflower at the same time as the chickpeas. Other veggies would probably taste good here too. I agree with the other reviews that the stew was a bit thick, so I added another can of water as well. I will also add that this recipe doesn't necessarily look appetizing at first, but after letting it simmer, the chicken just melts into the sauce and it turns to be a nice stew. I will definitely make this again.

 
Jan 31, 2011

Excellent recipe. I made a few alterations due to items I did not have and it came out great. I used only 4 chicken thighs, and added a 28 ounce can of whole tomatoes (whirled in the blender first). I also used peanuts instead of almonds, which was O.K. I would have preferred the toasted almonds myself!

 
Aug 04, 2011

I was a little apprehensive when I read this recipe but I had some chicken I needed to use so I tried it. I took the advice of one person who said she doubled the spices and this dish turned out to be amazing. By amazing I mean it tasted like a restaurant dish! It was so easy to fix. I did add two other spices from another moroccan stew recipe: 1/4 tsp turmeric & 1 tsp ground dried ginger. Yum! I will definitely be making this again!

 
Feb 14, 2011

This is a very good dish. I made it exactly as the recipe spelled out. I would make this again for sure.

 
Mar 28, 2011

A keeper. Delicious flavor. Tender chicken. I used 2/3 of a can of Progresso Creamy Tomato Basil soup, since I didn't have Campbell's on hand. I served with rice, and then used the leftover sauce with tofu, veggies and rice for lunch the next day.

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 631 kcal
  • 32%
  • Carbohydrates
  • 49.7 g
  • 16%
  • Cholesterol
  • 137 mg
  • 46%
  • Fat
  • 27.5 g
  • 42%
  • Fiber
  • 7.6 g
  • 30%
  • Protein
  • 46.5 g
  • 93%
  • Sodium
  • 768 mg
  • 31%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
 
ADVERTISEMENT
Go Pro!

In Season

Healthy and Delicious
Healthy and Delicious

New for spring! Good-for-you food you’ll love to eat.

Mexican Food Fiesta
Mexican Food Fiesta

Go mild or go wild with Cinco de Mayo Recipes!

Subscribe Today!
Subscribe Today!

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Related Videos

Hearty Chicken Tortilla Soup

This one-pot Mexican classic is easy and packed with flavor.

Chicken and Broccoli Alfredo

This dish is delicious, and so easy with Campbell's® Cream of Mushroom Soup.

Chicken Stock

Chicken broth and stock are heavy hitters for your holiday feast.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States