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moroccan chicken stew in white bowl

Moroccan Chicken Stew

The Home Cook's Kitchen
A fast and delicious Moroccan Chicken Stew that's bursting with flavours! On the table in under 40 minutes, this feeds a crowd and is so easy to make!
5 from 6 votes
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine Moroccan
Servings 6 people
Calories 374 kcal


  • 1 tablespoon plain all-purpose flour
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon ground paprika
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • 1 lbs Foster Farms Boneless Skinless Chicken Thigh Fillets cut into 1"/2.5cm pieces
  • 1 tablespoon olive oil
  • 2 yellow/brown onions cut into wedges
  • 3 garlic cloves minced
  • 28 oz can crushed tomatoes undrained
  • 15 oz can chickpeas rinsed and drained
  • 1 ½ cups water
  • ½ cup raisins
  • cup small pitted ripe olives
  • 3 cups hot cooked couscous
  • ¼ cup snipped fresh cilantro


  • Combine the flour, coriander seed, cumin, paprika, cinnamon and salt and pepper in a small bowl.
  • Add the chicken, and coat until well combined.
  • In a 4-quart Dutch Oven, heat the olive oil over medium heat.
  • Saute the onions and garlic for 4-6 minutes or until tender. Remove the onions and garlic from the pot with a slotted spoon, but keep the remaining oil.
  • Add the chicken to the Dutch Oven, half at a time. Cook quickly until the chicken is lightly browned, stirring frequently.
  • Return all the chicken and the onion mixture to the pan.
  • Add tomatoes, chickpeas, water, raisins and olives.
  • Bring to the boil, reduce heat, cover and simmer for about 10 minutes, or until chicken is tender.
  • Serve over the cooked couscous and garnish with the cilantro.


To make the couscous, pour one cup of dried couscous into a heatproof bowl. Season with about ½ a teaspoon each of salt and pepper. Pour 1 cup of boiling hot water over the couscous and place a large plate over the bowl to trap the heat. Do not stir the couscous! Let the couscous sit for about 10 minutes, if there is still a lot of liquid, leave absorb further. Once it's ready, use a fork to roughly fluff up the couscous for serving.
Keyword Chicken Recipe, Chicken Stew, Moroccan Chicken Stew