Moroccan Style Chicken Stew combines the flavours of Morocco in a single dish. This simple recipe combines chicken with both vegetables and fruit to create an amazingly tasty main dish. The aromas from this recipe will having your family queuing waiting for it to come out of the slow cooker. This is a dish that is ideal for busy families and those on the go. I normally serve this one of two ways. One, with a plate of fresh warm bread for dunking and mopping. Two, on a bed of fluffy rice to absorb the flavours. This is best if there are more people than planned as the recipe goes further.
Moroccan Style Chicken Stew
- 30 oz chickpeas can, rinsed and drained, 425 g
- 15 oz chopped tomatoes can, drained, 425 g
- 1 large onion chopped
- 1 large red or green bell pepper cored, seeded, and chopped
- 1/4 cup golden raisins 60 ml, sultanas
- 1/4 cup Dried Apricots 60 ml, chopped
- 2 tbsp tomato paste 30 ml
- 2 tbsp water 30 ml
- 2 tsp ground cumin 10 ml
- 1/4 tsp cayenne pepper 1 ml
- 2 lbs chicken thighs 450-900 g, skinless
- cilantro chopped
- Salt to taste
- ground pepper to taste
- Combine all the ingredients except the chicken thighs and cilantro in a heavy pot or slow cooker, stirring to combine.
- Place the chicken thighs on top.
- Cover tightly and bake in a preheated 300F (150C) oven, or simmer over a very low flame on the stove top, or cook in the slow cooker set on high, for 2 to 3 hours.
- Garnish with chopped cilantro.