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Moroccan chicken stew with tender chicken, carrots, olives, and a rich tomato-based sauce topped with chopped parsley.

Moroccan chicken stew

A rich, aromatic Moroccan Chicken Stew made with ras el hanout, chickpeas, and dried apricots. Sweet, spicy, and deeply comforting — this one-pot meal is perfect for weeknights or make-ahead dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Natural Pressure Release 10 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Moroccan, North African
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 pounds Chicken thighs - Boneless skinless, cut into chunks
  • 1 large Onion - Diced
  • 4 cloves Garlic - Minced
  • 1 tablespoon Fresh ginger - Grated
  • 2 tablespoons Olive oil
  • Salt and pepper - To taste
  • 2 teaspoons Cumin
  • 2 teaspoons Paprika - Sweet not smoked
  • 1 teaspoon Cinnamon
  • 1 teaspoon Coriander
  • 1 teaspoon Turmeric
  • ½ teaspoon Cayenne pepper - Adjust for heat
  • 1 tablespoon Ras el hanout - Moroccan spice blend
  • 1 can 14 oz Diced tomatoes - With juices
  • 1 can 15 oz Chickpeas - Drained
  • 2 medium Carrots - Peeled and cut into chunks
  • 2 cups Chicken broth
  • ½ cup Dried apricots - Chopped
  • 1 Lemon - Juiced
  • Fresh cilantro - For garnish
  • Cooked couscous - For serving
  • Flatbread or pita - Optional
  • Plain yogurt - For dolloping
  • Lemon wedges - To serve

Equipment

  • 1 Instant Pot or pressure cooker (6-quart) (Can also use Dutch oven or slow cooker)
  • 1 Sharp knife (For chopping chicken and vegetables)
  • 1 Cutting board
  • 1 Wooden Spoon (For stirring)
  • 1 Measuring spoons
  • 1 Small bowl (To mix spices)

Method
 

  1. Heat olive oil, cook onions until soft, then add garlic and ginger to build a rich flavorful base.
    Bowl of raw chicken pieces seasoned with salt, pepper, and spices, ready for cooking.
  2. Coat chicken pieces evenly with Moroccan spices and brown slightly to deepen flavor before cooking.
    Chopped onions sautéing in olive oil with garlic, herbs, and spices in a stainless steel pan.
  3. Stir in tomatoes, broth, chickpeas, carrots, and apricots to create a hearty, colorful stew mixture.
  4. Seal the Instant Pot and cook under high pressure until the chicken becomes tender and falls apart.
  5. Add lemon juice, adjust seasoning, and serve hot over couscous topped with cilantro and yogurt.
    Moroccan chicken stew with tender chicken, carrots, olives, and a rich tomato-based sauce topped with chopped parsley.

Nutrition

Serving: 400gCalories: 420kcalCarbohydrates: 38gProtein: 34gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 115mgSodium: 640mgPotassium: 960mgFiber: 8gSugar: 12gVitamin A: 4200IUVitamin C: 14mgCalcium: 70mgIron: 3.5mg

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

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