One-Pot Moroccan Chicken & Chickpea Stew
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Enjoy a warm and soulful dinner with this One-Pot Moroccan Chicken & Chickpea Stew! Featuring tender chicken thighs, chickpeas and lentils, warm spices, and a soothing broth, this Moroccan stew is excellent for those chilly winter nights! Serve with crusty bread, rice, or couscous!
Moroccan Chicken & Chickpea Stew
I love Mediterranean cooking! I admit that I don’t do it often, but when I do I really enjoy it! Whether it’s a simple vegetarian Mediterranean Pasta with Summer Veggies, a Lebanese Meat Pie, or a Souvlaki Chicken Skewer Dinner, Mediterranean food is full of incredible flavours, and the ingredients are just so fresh and work amazing together!
What more can you ask for when your dish features chicken and it’s a one-pot meal? That’s a total game-changer for me! This recipe was inspired from the Moroccan Chicken, Chickpea & Lentil Stew from America’s Test Kitchen: The Complete Mediterranean Cookbook. I’ve made this dish for years, and whenever I come back to it I feel so warm and cozy! The temperature has really dropped a lot this past week, so it’s the perfect time to make it!
If you’re new to Mediterranean cooking, then this certainly is a dish you must try! Making it one pot makes everything so much easier and less hassle for you! Additionally, it’s extremely healthy and well-balanced from the chicken, chickpeas and lentils. The Mediterranean diet is excellent for physical health, and this dish has everything you need! I go into more details in my 5 top tips to explore your potential in the kitchen, Make Cooking Fun!!, how having a theme can push you to be creative and delve into dishes you never thought you’d make before! If Morocco is a Destination Unseen to you, then be sure to try this recipe as part of your one-month Live to Cook challenge! Don’t forget to share your creation by tagging me on Instagram!
Be sure to follow along with me and watch the video at the bottom of this post! I’d appreciate if you subscribe to my YouTube channel, and hit the bell button so you receive the notifications when I upload all of my video recipes! I love to make them to complement the written recipes so you’re guaranteed success! Let’s get cooking!
Why You’ll Love this Moroccan Chicken stew!
Easy to follow: This recipe is quite easy to follow, so it’s perfect for cooks of all levels! We cook everything in one pan (though the couscous will be on the side if you’re making it!), and then the magic comes from the simmering, so you can go ahead and do other things while that happens!
Healthy & balanced meal: The Mediterranean diet is famous for being well-balanced and extremely nutritious! We emphasize protein from the chicken thighs, the lentils, and the chickpeas, and the lentils and chickpeas are excellent sources of carbohydrates.
Warm Mediterranean flavours: The smell of this stew is just out of this world from the combination of Moroccan spices!
Speedy clean-up: The stew itself cooks in just one pot (our cast iron pan here), so that’s the main thing you’ll need to wash! Otherwise, it’s just knives, a cutting board, measuring cups and spoons that you’ll need to wash. If you have a dishwasher, just throw it all in!
Ingredients for moroccan chicken & CHickpea stew
Remember to scroll to the bottom of this post for the FULL PRINTABLE RECIPE CARD for all ingredient quantities and the complete instructions to save for later, and to scale the ingredients based on how many portions you want to make.
For the Couscous
Couscous: I’m using small, Moroccan couscous.
Butter: To add some flavour to the couscous.
Water: Bring it to a boil to cook the couscous.
For the Moroccan Chicken & Chickpea Stew
Chicken thighs: Boneless, skinless chicken thighs. You can have bone-in if you want, but they’ll take longer to cook. They will be cooked and then shredded.
Chickpeas: I’ll be using canned chickpeas to save some time here.
Olive oil: To cook all of our ingredients.
Garlic: Of course I recommend that you use fresh garlic cloves, but if you don’t have any for whatever reason (I’ve had my garlic cloves go bad last-minute unfortunately, it happens!), then garlic powder will work just fine!
Ginger: Freshly grated ginger adds a wonderful aroma in the dish.
Onions: I’m using red onions, but you can use your favourite kind of onion. They will be finely chopped.
Tomatoes: I’m using tomatoes on the vine. You can use roma tomatoes too. If you don’t have fresh tomatoes on hand, you can use diced tomatoes.
Chicken broth: I recommend that you use reduced salt or no salt added here. This gives you more control when seasoning the dish.
Brown lentils: Also known as masoor dal or whole red lentils. I’m using dried lentils, and they will cook with the chicken and chickpeas.
Spices: We’ll use cayenne, paprika, ground cumin, cinnamon, salt and pepper. We’ve also got some saffron threads to truly enhance the dish.
All purpose flour: Helps to thicken up the stew.
Harissa: This is a Northwest African hot chili pepper paste. You can make it yourself or buy it in a jar.
Cilantro: Freshly chopped for garnish.
Ingredient Substitution Questions
Can I Substitute chicken thighs with chicken breast?
Of course! My recommendation would be to use bone-in skinless thighs for the most amount of flavour.
Can I use Dried Chickpeas?
Yes you can. However, you’ll need to cook them before adding them to the stew. To get full instructions on how to cook dried chickpeas in an Instant Pot, check out the recipe here!
Can I use pearl couscous?
Sure, why not! It depends what kind of side dish you’re looking for. If you want to enjoy this stew with a pasta taste, then you can use pearl couscous. On the other hand, the Moroccan couscous is more like rice. Either one will work just fine! However, just note that pearl couscous cooks like pasta, so it will take longer than Moroccan couscous. You’ll need to bring water up to a bowl and then allow the couscous to become al dente.
how to Make moroccan chicken stew
For the couscous
In a saucepan, add couscous, water, butter and salt. Bring to a simmer, cover the pan, and place off the heat. Let the couscous steam for 5-10 minutes.
Fluff up the couscous and set aside until ready to serve.
For the Moroccan Chicken & Chickpea Stew
Pat and dry the chicken and season each side with salt and pepper.
Heat a heavy bottomed pan or cocotte on medium heat, then add olive oil and the chicken pieces.
Sear on each side for 4-5 minutes or until they have a golden brown sear.
Set aside on a plate for now, they will finish cooking later.
In the same pan/cocotte, add the onions and more olive oil if needed.
Sauté for 3-5 minutes and then add the paprika, cayenne, cinnamon, cumin, garlic and ginger.
Mix well and cook until fragrant for 2-3 minutes
Add the flour, cook for 1-2 minutes.
Add a splash of broth and mix to combine. Gradually, add the remaining broth while mixing and bring to a gentle simmer.
Add the canned and drained chickpeas, brown lentils and chicken.
Once the broth returns to a simmer, lower the heat and cook for 15-20 minutes or until the chicken is cooked through.
Remove the chicken and shred with the help of 2 forks while you continue to cook the lentils for 20-30 minutes longer, or until tender.
Return the chicken to the pan/cocotte, add the tomatoes, harissa paste and cilantro. Mix well and adjust with salt and pepper to your taste.
Add saffron threads and simmer gently for 5 minutes. Serve warm with couscous and enjoy!
Tips for A Satisfying moroccan chicken stew
Take the time to thoroughly dry the chicken before searing, and avoid over-crowding the pan if making a big batch. This will ensure the chicken is searing instead of boiling.
You can use any cut of chicken, or a combination, be it boneless or bone-in to prepare this stew.
Add more or less harissa paste to your own preference.
It’s important to let the chicken simmer gently instead of boiling for the best texture in the meat.
Is this Moroccan chicken & Chickpea stew spicy?
No it’s not. This Moroccan Stew is perfect for the whole family because it is quite mild! You have just enough flavour from the combination of spices working together, but it’s not spicy. However, if you want a spicier stew, you can simply add more harissa. If you want it milder, then reduce the amount of harissa.
What to Serve with Moroccan chicken stew?
I’ve shown how to make our Moroccan Chicken & Chickpea Stew with couscous! However, you can enjoy it with many different sides! Here are a couple of ideas:
Pita bread
Crusty bread, such as baguette or Ciabatta
Recipe Variations
Switch up the lentils: You can use your favourite lentil! Try green lentils, yellow split peas, whole red lentils or mix them up for a fun mashup.
Protein: Make it vegan by removing the chicken. You could also add or swap with chorizo or lamb!
Veggies: You could add some more vegetables such as eggplant, zucchini and/or carrots.
Can I Make Moroccan Chicken Couscous in Advance?
Yes you definitely can! This is such a hearty and filling meal and it’s perfect to prepare for the week! I definitely made a lot of it and I enjoyed it again and again! Let’s go over the storage and reheating instructions.
To Store
Store your Moroccan Chicken & Chickpea Stew in an airtight container in the fridge. It will last for 3-4 days. If you’ve made couscous with the stew, store the couscous separate from the stew.
To Freeze
Freeze your Moroccan Chicken Stew in an airtight container for at most 3 to 4 months.
To Reheat
You can reheat your Moroccan Stew in the microwave or over the stove. If reheating from frozen, ensure to allow your stew to thaw in the refrigerator overnight.
If reheating over the stove, transfer the contents into a pot and bring it to a simmer over medium-low heat. For the microwave, ensure the stew is in a microwave-safe container or microwave-safe bowl. Heat for about 2-3 minutes, stirring at 30 second intervals to make sure it is evenly warmed through.
Watch How to Make Moroccan Chicken & Chickpea Stew Here:
Let me know what you think of this recipe in the comments! If you’ve tried this recipe, be sure to post it on social media and tag it with #cookingwithanadi and mention me @cookingwithanadi. Thank you!
One-Pot Moroccan Chicken & Chickpea Stew
Ingredients
- 1/2 Cup couscous
- 3/4 Cup water
- 1 Tbsp butter
- salt to taste
- 1 lb skinless-boneless chicken thighs
- 1 can Chickpeas
- 2 Tbsp Olive oil
- 1 Tbsp Garlic cloves, minced
- 1 Tbsp Ginger, minced
- 1 Onion, finely diced
- 1500 mL Chicken broth
- 1/2 Cup Brown lentils
- 1 tsp paprika
- 1 tsp cayenne
- 1/4 tsp cinnamon
- 3/4 tsp ground cumin
- 1 large Tbsp all purpose flour
- 3-5 Plum tomatoes, quartered
- 4-6 Tbsp Harissa
- 1/2 Cup Cilantro, finely chopped
- 8-12 saffron threads
- salt and pepper, to taste
Instructions
- In a saucepan, add couscous, water, butter and salt. Bring to a simmer, cover the pan, and place off the heat. Let the couscous steam for 5-10 minutes.
- Fluff up the couscous and set aside until ready to serve.
- Pat and dry the chicken and season each side with salt and pepper. Heat a heavy bottomed pan or cocotte on medium heat, then add olive oil and the chicken pieces. Sear on each side for 4-5 minutes or until they have a golden brown sear. Set aside on a plate for now, they will finish cooking later.
- In the same pan/cocotte, add the onions and more olive oil if needed. Sauté for 3-5 minutes and then add the paprika, cayenne, cinnamon, cumin, garlic and ginger. Mix well and cook until fragrant for 2-3 minutes. Add the flour, cook for 1-2 minutes.
- Add a splash of broth and mix to combine. Gradually, add the remaining broth while mixing and bring to a gentle simmer. Add the canned and drained chickpeas, brown lentils and chicken. Once the broth returns to a simmer, lower the heat and cook for 15-20 minutes or until the chicken is cooked through.
- Remove the chicken and shred with the help of 2 forks while you continue to cook the lentils for 20-30 minutes longer, or until tender. Return the chicken to the pan/cocotte, add the tomatoes, harissa paste and cilantro. Mix well and adjust with salt and pepper to your taste.
- Add saffron threads and simmer gently for 5 minutes. Serve warm with couscous and enjoy!
Nutrition Facts
Calories
449.42Fat (grams)
21.72Sat. Fat (grams)
5.52Carbs (grams)
39.51Fiber (grams)
10.43Net carbs
29.04Sugar (grams)
5.04Protein (grams)
24.77Sodium (milligrams)
1445.35Cholesterol (grams)
84.15Nutrition info is an estimate.
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Welcome to Cooking With Anadi. This platform is all about making cooking exciting and finding new ways to bring classic flavours and recipes at your service. Join me in my personal journey in the world of cooking. Hope you have a great ride!
