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"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." — Campbell's Kitchen
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4 cups Swanson® Chicken Stock
3 cloves garlic, minced
2 tablespoons honey
2 teaspoons ground cumin
1/2 teaspoon ground cinnamon
1 (14.5 ounce) can diced tomatoes, undrained
1 large green pepper, cut into 2-inch-long strips
1 large onion, chopped
1/2 cup raisins
8 (2 ounce) skinless, boneless chicken thighs
Hot cooked orzo pasta
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!!!
Too much cumin. Not that great. Won't make again.
37 Ratings
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.
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...
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.
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!
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
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Moroccan-Style Stewed Chicken
Serving Size: 1/4 of a recipe Servings Per Recipe: 4 Amount Per Serving Calories: 425 Calories from Fat: 109
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