High Protein Moroccan Chicken Stew | Moroccan Flavored Chicken and Chickpeas Stew Recipe
Author: 
Recipe type: Main
Cuisine: Moroccan
Prep time: 
Cook time: 
Total time: 
Serves: 5-6 Servings
 
Ingredients
  • Chicken thighs - 500 gms, boneless & skinless, washed and cut into small bite-sized cubes
  • Chickpeas - 1 cup, uncooked
  • Carrot - 1, large
  • Red capsicum - 1, medium
  • Red tomato - 2, large, deseeded and finely chopped
  • Onion - 2, medium, finely chopped
  • Garlic - 8 to 10 cloves, minced
  • Olive oil - 5 to 6 tbsp
  • Cumin powder - 1 & ½ tsp
  • Coriander powder - 1 & ½ tsp
  • Paprika/chilli powder - 1 tsp
  • Cinnamon powder - ½ tsp
  • Harissa paste - 2 tbsp
  • Tomato paste - 2 tbsp
  • Dry red wine - ½ cup
  • Fresh mint and fresh coriander leaves to garnish
  • Salt & pepper to taste
Instructions
  1. If you are using uncooked chickpeas like me, then soak them a night before in room temperature water making sure all the chickpeas remain inside the water.
  2. Next day, wash the chickpeas a few times under running water. Then either pressure cook them in salted water for 15-20 minutes on medium flame or in a pot of salted boiling water until fully cooked.
  3. Once the chickpeas are cooked and soft, transfer them to a bowl draining out all the water. Set them aside until needed.
  4. Prepare the veggies - peel the carrot and cut it into medium-sized chunks. Deseed and chop the red bell pepper into medium-sized pieces too.
  5. Now take a large stockpot or sauce pan (with high sides), which is big enough to hold all the chickpeas, chicken and veggies. Add half of the olive oil to the pot and let it warm.
  6. Then add the chicken cubes to the pot, lightly season them with salt and pepper and sauté them on medium heat until the chicken pieces are nicely seared and turned golden brown on all sides.
  7. This would take about 8 to 10 minutes on medium flame. Take the sautéed chicken out and set aside.
  8. Now add the remaining olive oil to the same pot and let it warm up. Then add the chopped onion and minced garlic.
  9. Sauté the aromatics on medium heat for about 10 minutes until the onions become translucent and garlic is flavorful.
  10. Next add the chopped tomatoes and cook them on low heat for 10 minutes keeping the pot covered so that tomatoes soften quickly and get mixed in with the aromatics.
  11. Now add the harissa paste and all the powdered spices - cumin, coriander, paprika/chilli and cinnamon to the pot and sauté them on low heat for a couple of minutes.
  12. Once the spices start to release their flavors, add the tomato paste and cook it for another minute or until oil starts to surface around the sides of the pot.
  13. At this stage, the spices and aromatics may start to stick to the bottom of the pan. So, we will deglaze the pan with half a cup of dry red wine.
  14. Scrape up the brown bits using a spatula and let the wine reduce slightly by leaving the pot on low heat for 2 to 3 minutes.
  15. Add the chopped carrot and chopped capsicum to the pot and give a good stir. Reserve about ¼ of the cooked chickpeas and add the remaining to the pan.
  16. Mash the reserved cooked chickpeas using a fork and then add that mash to the pot. This will impart a creamier texture to the Moroccan chicken stew.
  17. Add warm water, about 2 to 3 cups and let it come to a full boil on high heat. Add salt & freshly crushed black pepper to taste and mix everything thoroughly using a spatula.
  18. Cover the stockpot and bring the heat to minimum. Let the Moroccan chicken stew simmer on low heat for 15 minutes allowing the ingredients to come together.
  19. After about 15 minutes, uncover the pot and add the sautéed chicken to the stockpot. Continue to simmer the stew on low heat for another 15 to 20 minutes until chicken pieces and carrots are tender and completely cooked through.
  20. Simmering will also allow all the flavors in the stew to mingle and bring out the best ever Moroccan chicken stew!
  21. Serve the warm & cozy Moroccan chicken stew in individual serving bowls and garnish with freshly chopped mint & coriander leaves with a gentle drizzle of freshly squeezed lemon juice.
  22. Alternatively you can top up your Moroccan chicken stew with Greek yogurt, a drizzle of olive oil and/or toasted pistachios! Enjoy!
Recipe by Flavor Quotient at https://flavorquotient.com/2026/02/moroccan-chicken-stew/