Ingredients for Moroccan Chicken Stew
- Vegetable Oil
- Boneless Skinless Chicken Breasts
- 1 large onion, chopped
- 4 cloves garlic, minced
- Fresh Ginger
- 1-2 tablespoons harissa paste
- Plain Flour
- Vegetable Stock
- 28 oz (1 large can) crushed tomatoes, peeled and seeded
- Butternut Squash
- 2 (15-ounce) cans chickpeas, rinsed and drained
- Spinach Leaves
- Lime
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How to Make Moroccan Chicken Stew
- Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
- Add 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces, and cook, stirring occasionally, until browned on all sides (about 8-10 minutes).
- Add 1 large onion, chopped; 4 cloves garlic, minced; and 1 inch ginger, grated. Cook for another 5 minutes, until softened.
- Stir in 1-2 tablespoons harissa paste (adjust to your spice preference) and 2 tablespoons all-purpose flour. Cook for 1 minute, stirring constantly.
- Pour in 4 cups chicken stock, scraping up any browned bits from the bottom of the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes.
- While the stew simmers, prepare the tomatoes: Peel and seed 28 oz (1 large) can of crushed tomatoes. Set aside.
- After 45 minutes of simmering, add 1 medium butternut squash, peeled, seeded, and cubed; 2 (15-ounce) cans chickpeas, rinsed and drained; and the prepared tomatoes.
- Cover and simmer for another 20 minutes, or until the squash is tender.
- Remove the thick stems from 5 oz fresh spinach and tear the leaves in half. Add spinach and 2 tablespoons lime juice to the stew.
- Cook for 2-3 minutes, or until spinach is wilted.
- Season generously with salt and pepper to taste.
- Serve hot with crusty bread for dipping.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
33g
Fat
4g
Carbs
17g