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Easy Moroccan chicken stew with vegetables and chickpeas in a white bowl

Easy Moroccan Chicken Stew (One-Pot Dinner)

A cozy one-pot Moroccan chicken stew with warm spices, tomatoes, and vegetables, perfect for Mediterranean-style weeknight dinners and high-protein meal prep bowls.
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Ingredients Equipment Method Notes

Ingredients
  

  • Bone-in or boneless skinless chicken thighs – 1.5 lb about 6 pieces
  • Olive oil – 2 tbsp
  • Yellow onion diced – 1 medium
  • Garlic cloves minced – 3
  • Fresh ginger minced – 1 tbsp
  • Carrots sliced – 2 medium
  • Red bell pepper sliced – 1 large
  • Ground cumin – 1.5 tsp
  • Paprika – 1 tsp
  • Ground cinnamon – 0.5 tsp
  • Ground turmeric – 0.5 tsp
  • Salt – 1.25 tsp plus more to taste
  • Black pepper – 0.5 tsp
  • Crushed red pepper or chili flakes optional – 0.25 tsp
  • Tomato paste – 2 tbsp
  • Diced tomatoes canned – 1 can (14–15 oz)
  • Low-sodium chicken broth – 2 cups
  • Cooked chickpeas drained and rinsed – 1 cup
  • Pitted green olives – 0.5 cup
  • Fresh lemon juice – 2 tbsp
  • Fresh cilantro or parsley chopped – 0.25 cup

Equipment

  • Large Dutch oven or heavy pot; Cutting board and knife; Wooden spoon; Measuring cups and spoons

Method
 

  1. Pat chicken dry and season all sides with part of the salt and pepper.
  2. Heat olive oil in a large Dutch oven over medium-high heat, then sear chicken on both sides until golden; transfer to a plate.
  3. In the same pot, add onion, carrots, and red bell pepper; cook until softened, scraping up browned bits from the bottom.
  4. Stir in garlic, ginger, cumin, paprika, cinnamon, turmeric, remaining salt, pepper, and chili flakes if using; cook until fragrant.
  5. Add tomato paste and cook briefly, then pour in diced tomatoes and chicken broth, stirring to combine into a rich sauce.
  6. Return chicken and any juices to the pot, bring to a simmer, cover, and cook until the chicken is tender and cooked through.
  7. Stir in chickpeas and olives and simmer a few more minutes to warm through and thicken slightly.
  8. Finish with lemon juice and fresh herbs, adjust seasoning, and serve hot over couscous, rice, or quinoa.

Notes

This stew thickens as it rests; add a splash of broth or water when reheating if you prefer a looser sauce. For extra vegetables, stir in a handful of spinach or kale during the last few minutes of cooking until just wilted.
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