One-Pot Moroccan Chicken Stew (So Easy, So Good)

chicken

🥗Healthier: turkey

💰Cheaper: pork

Turkey is leaner while pork is often more affordable.

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are nutritious and quick to cook, while canned beans are budget-friendly.

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide healthy fats and sunflower seeds are cost-effective.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + seasoning

Vegetable broth is lower in calories and water with seasoning is economical.

In a large pot over medium heat, heat olive oil.

Add chicken pieces in batches, seasoning lightly with salt and pepper. Sear on all sides until well browned (don’t crowd the pot). Remove chicken and set aside.

Add onion to the same pot and sauté for 5–6 minutes until soft and golden, scraping up the fond.

Add cumin, coriander, cinnamon, smoked paprika (if using), toast a little until fragrant, then add garlic and harissa paste. Cook for 1 minute to release their flavours.

Stir in tomato paste and cook for another minute to deepen the flavour.

Deglaze the pot with red wine, scraping up the brown bits. Simmer for 2–3 minutes until slightly reduced.

Return chicken to the pot. Add carrots, capsicum, chickpeas, crushed tomatoes, and chicken stock. Season with salt and cracked pepper.

Optional: Mash a third of the chickpeas roughly with a fork before adding for a creamier texture.

Bring to a gentle boil. Reduce heat to low, cover, and simmer for 40-45 minutes until chicken is tender and carrots are soft.

Just before serving, stir in lemon zest, lemon juice, and half the chopped herbs.

Ladle into bowls. Top with Greek yogurt, remaining herbs, and a drizzle of chilli oil or olive oil. Scatter with toasted almonds or pistachios if using. Serve with warm flatbread or couscous.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens