I was perusing a cookbook recently and saw a recipe for Moroccan Lamb Soup, which got me thinking about Moroccan food again. So, I decided to put together a simple one-pot meal for those of us who don’t have a good source of lamb. Behold, my Moroccan Chicken Stew recipe! I brought the leftovers to work and had to brag to my co-workers about this bowl of sweet, sweet deliciousness. I used chicken thighs, but if you’re a bit more particular about your meat, chicken breasts or tenders also work well in this dish.
How to Make Moroccan Chicken Stew
Step #1: In a 6-quart Dutch oven, heat oil over medium heat until hot. Add the onion and cook until light golden brown. Step #2: Meanwhile, mix the flour with the coriander, cumin, salt, cayenne, and cinnamon in a shallow dish or pie plate. Toss the chicken with flour mixture to coat evenly. Step #3: Add chicken to the Dutch oven and cook for 7 minutes or until lightly browned, turning the chicken over as needed to prevent sticking. Add garlic and cook for 1 minute. Step #4: Stir in tomatoes with their juices, beans, raisins, olives (if using), and water; simmer, uncovered, for 5 minutes or until chicken is cooked through. Break up tomatoes with a wooden spoon. Step #5: Serve garnished with cilantro. You can also serve it up with some sweet Moroccan Mint Tea to get yourself a meal that will transport you straight to Casablanca. When you’re ready to enjoy it again, thaw it in the fridge if frozen. Reheat on the stove over medium heat until it’s thoroughly warm, stirring occasionally. You can also reheat it in the microwave, using a microwave-safe dish, heating in intervals and stirring in between until it’s evenly heated through.
