Moroccan Stewed Chicken Recipe

This vibrant Moroccan stew is a flavor explosion! A healthier twist on a classic recipe, this dish boasts tender chicken (easily omitted for a delicious vegetarian option) simmered in a fragrant sauce of warming spices, zucchini, and garbanzo beans. Originally featured in a men's health magazine, I've adapted it to be lower in fat and calories, without sacrificing any of the incredible taste. The incredible aroma alone will impress your guests, and the minimal effort involved makes this perfect for a weeknight meal or a stunning dinner party. Ready in under 30 minutes!

Prep Time 15 mins
Cook Time 30 mins
Calories 317.4 kcal
Protein 63g
Rating 3.3 (4 Reviews)
Moroccan Stewed Chicken

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Moroccan Stewed Chicken

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How to Make Moroccan Stewed Chicken

  1. Heat 1 tablespoon of olive oil in a deep sauté pan over medium-high heat.
  2. Season 1 lb boneless, skinless chicken breasts with salt and pepper to taste. Add to the pan and cook for 2-3 minutes per side, until browned.
  3. Add 2 medium zucchini, chopped, to the pan and cook, stirring occasionally, for 5 minutes, until slightly softened.
  4. Stir in 1 (15-ounce) can of garbanzo beans (drained and rinsed), 1 (14.5-ounce) can diced tomatoes (undrained), 1 cup of water, 1/2 teaspoon cayenne pepper, 1 teaspoon ground cumin, and 1/2 teaspoon ground cinnamon.
  5. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through and tender.
  6. Season to taste with additional salt and pepper. Garnish with 1/4 cup chopped fresh cilantro before serving.
  7. Serve hot over steamed rice or couscous.

Nutrition Information (Approximate per serving)

Sodium

20 g

Sugar

19g

Fat

5g

Carbs

11g