Moroccan chicken stew

    40 min

    A great midweek supper dish with chicken, chickpeas, vegetables and spices.

    499 people made this

    Serves: 4 

    • 500g (1 1/4 lb) skinless, boneless chicken breast fillets - cubed
    • 1 dessertspoon salt
    • 1 onion, chopped
    • 2 cloves garlic, chopped
    • 2 carrots, sliced
    • 2 stalks celery, sliced
    • good knob root ginger, minced
    • 1/2 teaspoon paprika
    • 3/4 teaspoon ground cumin
    • 1/2 teaspoon dried oregano
    • 1/4 teaspoon ground cayenne pepper
    • 1/4 teaspoon ground turmeric
    • 350ml (12 fl oz) chicken stock
    • 250g (9 oz) passata
    • 1/2 (400g) tin chickpeas, drained
    • 1 courgette, sliced
    • 1 tablespoon lemon juice

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Season chicken with salt and brown in a large saucepan over medium heat until almost cooked through. Remove chicken from pan and set aside.
    2. Sauté onion, garlic, carrots and celery in same pan. When tender, stir in ginger, paprika, cumin, oregano, cayenne pepper and turmeric; stir fry for about 1 minute, then mix in stock and passata. Return chicken to pan, reduce heat to low and simmer for about 10 minutes.
    3. Add chickpeas and courgette to pan and bring to simmering once again; cover pan and cook for about 15 minutes, or until courgette is cooked through and tender. Stir in lemon juice and serve.

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    Reviews in English (281)


    Something else. This is an interesting version of this recipe. I don't add courgette, garlic or lemon juice. I may experiment with those to add to my version. I do love the Morrocan Chicken I make. I have a few variations. Usually I am fine with just 2-3 chicken breast fillets sauteed in 3 Tbsp olive oil. I also add one pepper to the dish with more carrots and celery. I think the more vegetables the better. I also use less salt; like 1 tsp. I don't use chicken stock, but would like to next time. And finally, I add walnuts and raisins. These ingredients really enhance the flavour and texture of this dish. Overall, this has become one of my favourite dishes to make because it is really easy and delicious. Serve with couscous simmered in chicken stock and little olive oil.  -  15 Sep 2008


    Beautiful Moroccan dish, flavorsome and easy to prepare. But Italians can't eat without bread which makes the meal perfect. Everybody enjoy it even my brother in-law who dislikes most spicy food, we couldn't find cayenne pepper or turmeric so this wasn't added but instead we did add 3 teaspoons of chilli oil and tasted wonderful. Very satisfying and all my family was stuffed afterwards.  -  31 Mar 2012


    Altered ingredient amounts. I tried this recipe today for the first time and it was lovely. The kids scoffed it down in seconds and hubby went in for a second serving. I will definately be making this again. The flavours just explode in your mouth.  -  06 Mar 2011