Moroccan Chicken Stew

This is a recipe from the Laughing Spatula archives we felt needed a redo! we’ve been making this in our family for years. This Moroccan Chicken Stew is served over couscous, and has a pinch of cinnamon in it alongside hearty portobello mushroom slices. It is an easy one pot meal that has been a favorite in our family for years!

So- what exactly is ‘Moroccan Chicken Stew’? It’s a hearty but healthy dish- a tomato based chicken stew with onions, carrots, portobello mushrooms, stock, and wine (or beef broth if you prefer). Another little secret weapon?  A touch of cinnamon.  I know!  Sounds crazy, but don’t skip this step…just try a little.  It gives it a a delicious middle eastern flair.

NOTES:  You can substitute Crimini mushrooms for the Portobello.  Did you know that Crimini mushrooms are really just baby Portobello’s?  Something to ponder when looking at the cost or availability at your grocery store.

The trick to getting a delicious and bold flavored stew is really getting a good ‘crust’ on your chicken, which permeates through to the vegetables. After cooking the chicken, remove it from the pan, and sauté the vegetables.

Next, we add canned tomatoes, tomato paste, beef/chicken broth (or wine), let simmer for about 20 minutes, and that’s it! Sprinkle with cinnamon, ladel over couscous, and top with feta cheese. 

We serve our stew over  pearl couscous but it is great on it’s own as well.  You can even thin it out a bit with some additional broth for more of a soup consistency.  Oh, and did I mention healthy and low calorie?  Clocks in at around 260 calories for 1 1/4 cups. (not including couscous).  I’ve been known to make a pot of this just for lunches!

Question time! Let’s answer what ya got! And..as always, if you have questions we didn’t answer, reach out to us anytime at contact@laughingspatula.com!

• What kind of chicken do you use? 
  • We use chicken thighs because they are so tender, however you can use any cut you desire or have on hand.
• Where can I buy couscous? What is couscous?
  • Essentially- pearl shaped pasta. we get ours at Trader Joes. They have 2 kids- Israeli Pearl Couscous, and Whole Wheat Couscous.
• What else can I use besides couscous?
  • You could use any pasta you like (orzo, angel hair, and ditalini would be great!). Another option could be jasmine rice. You could also forego serving it over something, and get a good loaf of bread or naan to dip into it.
• Do I have to use a portobello mushroom?
  • Nope! Crimini mushrooms work great. You could also use 1 drained can of chickpeas if you prefer as well.
• Where can I buy Feta Cheese? What else could I use?
  • You can purchase Feta in the cheese aisle at your local grocer (Trader Joes carries it as well). Shredded parmesan would be good as well. Any cheese will work, Feta just has a pungent flavor that pairs very well with the cinnamon and tomatoes.
• What other soup and stew recipes can you recommend?
  • Guinness Irish Stew
  • Slow Cooker Beef Barley Soup
  • One Pot Chili Mac and Cheese Soup
  • Slow Cooker Beef Bourguignon

Hope you enjoy this delicious, family favorite as much as I do! Stay safe, friends! – Rachel

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Moroccan Chicken Stew

4.34 from 6 votes

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Prep Time

15 mins

Cook Time

40 mins

Total Time

55 mins

 

A savory and delicious chicken stew, served over couscous and topped with Feta cheese.

Course: Dinner, one pot meal, Soup, stew

Cuisine: Mediterranean, moroccan

Servings: 6 people

: 260 kcal

: Kathi & Rachel

Ingredients

• 2 tablespoons olive oil
• 1 pound boneless skinless chicken thighs cut into bite size pieces (or, cut of your choice)
• 1 large onion – chopped (equivalent to about 1 1/4 cup)
• 1 cup chopped carrots
• 2 cloves garlic
• 1 large portobello mushroom – with stem removed and cut into bite size
• 1/3 cup fresh chopped parsley
• 3 tablespoons tomato paste
• 1 14.5 oz can chopped tomatoes
• 1/2 cup beef broth or red wine (beef broth used for nutritional value purposes)
• 1 1/2 cup chicken broth
• 2 teaspoons cinnamon
• Crumbled feta or parmesean (optional- not used for nutritional value purposes)
• Couscous (optional-not used for nutritional value purposes)

Instructions

1. Heat olive oil in a dutch oven or soup pot. Saute chicken until brown. Remove chicken from pan and all oil but 1 tablespoon. Add onions, carrots, salt and pepper to the pot.. Saute until vegetables are soft but not brown scraping up all the yummy bits.
2. Add garlic and sauté until fragrant - 1 -2 minutes.
3. Add mushrooms and parsley, simmer an additional 5 minutes.
4. Add chicken back to pot.

5. Add tomato paste, cinnamon, canned chopped tomatoes, beef and chicken broth. Stir well and simmer about 20 minutes.

6. If desired, serve over couscous and sprinkle with cheese (feta or parmesan)

Nutrition Facts

Moroccan Chicken Stew

Amount Per Serving

Calories 260 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 4g20%

Cholesterol 74mg25%

Sodium 337mg14%

Potassium 600mg17%

Carbohydrates 11g4%

Fiber 3g12%

Sugar 5g6%

Protein 15g30%

Vitamin A 4111IU82%

Vitamin C 16mg19%

Calcium 58mg6%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.