Moroccan-Style Stewed Chicken Recipe -
Moroccan-Style Stewed Chicken Recipe
  • READY IN 7+ hrs

Moroccan-Style Stewed Chicken

Recipe by  

"Enjoy the complex flavors of Moroccan food in a slow cooker dish with Swanson®Chicken Stock, garlic, honey, cumin, cinnamon, tomatoes, green pepper, onion, raisins and chicken thighs."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    7 hrs

    7 hrs 10 mins


  1. Stir the stock, garlic, honey, cumin, cinnamon, tomatoes, green pepper, onion and raisins in a 6-quart slow cooker. Add the chicken and turn to coat.
  2. Cover and cook on LOW for 7 to 8 hours* or until the chicken is cooked through.
  3. Divide the stew among 4 serving bowls. Top each with about 1/2 cup orzo, if desired.
Kitchen-Friendly View


  • Recipe Tips:
  • *Or on HIGH for 4 to 5 hours.

Reviews More Reviews

Most Helpful Positive Review
Dec 16, 2010

This is a four star recipe that with a few tweaks definitely has five star potential. Here's what I did to mine: First I added salt to the stew. The chicken stock has 33% less sodium and unfortunately if you don't add it while the dish is cooking, it suffers. Just be careful not to oversalt. I served the stew over steamed white rice and then toasted some pecans in butter and brown sugar and drizzled that over the top, it really brings all the flavors together. Mmmm, yummy!!!

Most Helpful Critical Review
Jan 05, 2011

Too much cumin. Not that great. Won't make again.


43 Ratings

Dec 20, 2010

Delicious and super easy to make. I followed the recipe and added a diced sweet potato. I also served with bread as others recommended which was a good idea.

Jan 06, 2011

The Moroccan Stewed Chicken was great!!! I took the Chicken out and made a roux to make it a thick sauce instead of a stew.... Escellent...

Jan 24, 2011

Great flavor, simple preparation. Has become a "regular" in our family menu. Added small pkg (2.5 oz) of sundried tomatoes for a richer, more earthy flavor. Modified to use a dutch oven, instead of a slow-cooker as follows: lightly brown chicken thighs in 1Tbsp melted butter in dutch oven and remove, saute onion & garlic in butter/chicken juices, add back chicken & all remaining ingredients, bake 2 hours at 350 degrees.

Dec 10, 2010

I tried this exactly as it was written (except I didn't add the green pepper since I hate them). Since I started kind-of late, I cooked it in my enameled cast iron dutch oven stove-top over fairly high heat for about 3-1/2 hours. I was a little nervous since it hadn't been reviewed yet, but what a surprise! This was absolutely fantastic. All of the broth cooks down, so you're left with a sticky stew that smells sweet and earthy. I made a side of khobz, a Moroccan bread, and did a lot of dipping. Thank you for such a wonderful meal!

Dec 08, 2010

I loved this - followed recipe. Should have used boneless chicken - didn't have and bones were aggravation although taste was outstanding. Great with rice or noodles

Dec 14, 2010

Fantastic and easy. Used canned fire roasted tomato, green onion, and added a little cayenne and salt. Not a fan of green peppers so left those out. There were NO left overs. Very good ... will make again.


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  • Calories
  • 425 kcal
  • 21%
  • Carbohydrates
  • 51.9 g
  • 17%
  • Cholesterol
  • 64 mg
  • 21%
  • Fat
  • 12.1 g
  • 19%
  • Fiber
  • 4.2 g
  • 17%
  • Protein
  • 27.5 g
  • 55%
  • Sodium
  • 731 mg
  • 29%

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

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