Name: Moroccan Chicken Stew Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Moroccan
Ingredients: 2 yellow or white onions (1 roughly chopped and 1 sliced); 2 (14 oz/400 g) or 1 (28 oz/800 g) crushed tomatoes, preferably fire-roasted; 1 inch fresh ginger (about 1 tablespoon), chopped; 4 large cloves garlic; 2 1/2 cups chicken stock (600 ml); 1 tablespoon red wine vinegar (15 ml); 2 tablespoons light brown sugar or 1 tablespoon honey; 6-8 boneless, skinless chicken thighs; Salt & black pepper, to season the chicken thighs; 2 tablespoons extra-virgin olive oil, divided; 2 large carrots, peeled and diced; 1 tablespoon ground cumin; 1 1/2 teaspoon ground cinnamon; 1 teaspoon paprika; 1 teaspoon ground coriander; 1 teaspoon ground turmeric; 8 medjool dates, seeds removed and chopped into small pieces; Fresh parsley, optional for serving

Jump to Recipe

If you’re looking for a dish that bursts with warm spices, tender chicken, and a perfect balance of sweet and savory, then this Moroccan Chicken Stew Recipe is your new best friend in the kitchen. This vibrant stew brings together a symphony of flavors from cumin and cinnamon to medjool dates, creating a rich, comforting meal that feels like a hug in a bowl. It’s wonderfully hearty yet surprisingly simple to prepare, making it a fantastic crowd-pleaser for family dinners or special occasions alike.

A close-up view of a yellow pot filled with thick reddish-brown stew containing chunks of chicken and sliced carrots, with a metal spoon lifting a large piece of chicken covered in sauce from the pot. The sauce looks smooth with a slight shine and a few small bits of herbs scattered throughout. The pot sits on a white marbled surface with some green leaves blurred in the background near the top right corner. A woman's hand holds the spoon at the bottom right edge of the image. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The beauty of this Moroccan Chicken Stew Recipe lies in its straightforward yet aromatic ingredients. Each one plays a vital role in layering flavor, adding texture, and bringing that iconic Moroccan depth to the dish. From the sweetness of the dates to the earthiness of the turmeric, every component is essential and worth having on hand.

Yellow or White Onions: Provide a subtle sweetness and depth to the stew both when blended and sautéd.
Fire-Roasted Crushed Tomatoes: Bring a smoky, tangy base that enhances the stew’s richness.
Fresh Ginger: Adds a bright, zesty warmth that balances the spices perfectly.
Garlic: Infuses the dish with a classic aromatic punch.
Boneless, Skinless Chicken Thighs: Their tenderness and flavor hold up beautifully through slow cooking.
Olive Oil: Essential for caramelizing ingredients and developing fragrance.
Carrots: Give a subtle sweetness and pleasing texture to the stew.
Ground Cumin: Key for that earthy, nutty undertone characteristic of Moroccan cooking.
Ground Cinnamon: Adds warmth and a subtle hint of sweetness.
Paprika: Provides mild smokiness and vibrant color.
Ground Coriander: Offers a citrusy and floral note that lifts the dish.
Ground Turmeric: Brings an earthy, slightly bitter flavor and gorgeous golden hue.
Chicken Stock: Creates a flavorful, savory base for slow cooking and deepening flavors.
Light Brown Sugar or Honey: Balances acidity with a touch of natural sweetness.
Red Wine Vinegar: Adds the perfect subtle tang to brighten the stew.
Medjool Dates: Provide bursts of chewy, rich sweetness that complement the spices beautifully.
Fresh Parsley (optional): For a fresh, herbal garnish that brightens every bite.

How to Make Moroccan Chicken Stew Recipe

Step 1: Blend the Base

Start by combining the roughly chopped onion, fire-roasted crushed tomatoes, fresh ginger, and garlic in a blender. Blitz everything until completely smooth. This blended mixture is the flavor powerhouse of your Moroccan Chicken Stew Recipe and sets the tone for all the spices and ingredients to come.

Step 2: Sear the Chicken

Heat one tablespoon of olive oil in a large, heavy-bottomed pot over medium-high heat. Season the chicken thighs generously with salt and black pepper, then sear them for about 3 to 4 minutes on each side until beautifully golden brown. This step locks in flavors and adds a luscious texture. Set the chicken aside to rest while you move to the next step.

Step 3: Cook the Vegetables

With the remaining olive oil, gently fry the sliced onions until soft and translucent – about 5 minutes. Toss in the diced carrots and cook for another 5 minutes. This slow, careful cooking breaks down the vegetables, bringing out their natural sweetness, which balances perfectly with the spices.

Step 4: Add the Spices

Lower the heat and sprinkle in the cumin, cinnamon, paprika, coriander, and turmeric. Stir the vegetables in these fragrant spices for about a minute to toast them lightly, enhancing their aromas and flavor complexity.

Step 5: Combine the Tomato Mixture

Pour the blended tomato and onion mixture into the pot. Let it come to a gentle simmer and cook for about 3 to 5 minutes. This step allows the flavors to marry and the sauce to thicken slightly, creating a rich base for the chicken.

Step 6: Slow Cook the Stew

Return the seared chicken thighs to the pot. Add the chicken stock, red wine vinegar, and light brown sugar or honey. Bring everything back to a simmer, then cover with a tight-fitting lid. Let it cook gently for at least 30 minutes, stirring occasionally to keep the stew preventing it from sticking to the bottom.

Step 7: Shred and Finish

Once the chicken is tender, remove the thighs and shred them with forks. Stir the shredded chicken back into the pot along with the chopped medjool dates for that delightful hit of sweetness throughout the stew. This finishing touch is what elevates the Moroccan Chicken Stew Recipe to an unforgettable level.

How to Serve Moroccan Chicken Stew Recipe

A white plate holds two main layers: the bottom layer is a bed of bright yellow rice with a fluffy texture, spread evenly around the base, and the top layer is a thick, rich, reddish-orange sauce covering tender pieces of meat. Small bits of green herbs are sprinkled on the sauce for a fresh touch. A gold spoon with a dark green handle rests on the side of the plate, partially under the rice. The plate sits on a white marbled surface. In the background, part of a yellow bowl with more yellow rice and a brown pot with more of the reddish sauce are visible. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of fresh parsley adds a vibrant, herbal freshness that contrasts wonderfully with the deep spices of the stew. You can also add a few whole medjool dates on top for extra sweetness and visual appeal.

Side Dishes

This stew is perfect paired with fluffy couscous to soak up every delicious drop of sauce. Alternatively, creamy mashed potatoes, or even warm, crusty bread, are fantastic companions that make every bite more comforting and satisfying.

Creative Ways to Present

For a festive touch, serve the stew in individual tagines or rustic earthenware bowls. Garnish with toasted almonds or pine nuts and a dollop of Greek yogurt to add creaminess and texture. For a family-style meal, place a large bowl of the stew in the center of the table with sides arranged around it to encourage sharing and conversation.

Make Ahead and Storage

Storing Leftovers

Your Moroccan Chicken Stew Recipe keeps incredibly well in the refrigerator for up to 3 days. Store leftovers in an airtight container to preserve the robust flavors and tender chicken perfectly.

Freezing

This stew freezes beautifully, making it an ideal make-ahead meal. Portion it out into freezer-safe containers and freeze for up to 3 months. Just be sure to thaw it overnight in the fridge for the best texture and flavor.

Reheating

Reheat gently on the stove over low heat or in the microwave, stirring occasionally to warm the stew evenly. You may want to add a splash of chicken stock or water if it has thickened too much during storage.

FAQs

Can I use chicken breasts instead of thighs?

Chicken thighs are preferred for their richness and ability to stay moist during slow cooking, but you can use chicken breasts if you prefer leaner meat. Just be careful not to overcook them as they can dry out more easily.

Are the medjool dates essential?

While medjool dates add a wonderful sweetness that balances the spices and acidity, you can substitute them with dried apricots or figs if dates are hard to find, keeping the stew’s character intact.

Is this Moroccan Chicken Stew Recipe spicy?

This stew leans more toward warm, aromatic spices than heat. If you like a bit of kick, add a pinch of cayenne or some chopped fresh chili when adding the spices.

Can I make this recipe in a slow cooker?

Yes! Follow the recipe steps for searing the chicken and cooking the vegetables on the stove, then transfer everything to a slow cooker. Cook on low for 4-6 hours or on high for 2-3 hours until the chicken is tender and flavors meld beautifully.

What can I use instead of chicken stock?

If you don’t have chicken stock, vegetable stock or even water with a pinch of salt and herbs can work in a pinch. Just remember stock adds depth and richness that improve the stew’s flavor.

Final Thoughts

This Moroccan Chicken Stew Recipe is one of those rare dishes that truly delights every sense. From the warm spices to the tender, juicy chicken infused with sweet dates and vibrant tomatoes, it’s a dish that invites comfort and celebration all at once. Give it a try—you’ll find it quickly becoming a beloved recipe in your home too.