Moroccan Chicken Stew Enhanced

Moroccan Chicken Stew Enhanced

Made  times
BAH2050 0

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!

Modified from: Moroccan Chicken Stew

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Serving size has been adjusted!

Original recipe yields 4 servings



  • Prep

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  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 water 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.


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 ou...