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This delicious Moroccan chicken stew is made with nutrient-dense spinach, warm spices, sweet raisins, and sun-dried tomatoes, bringing together bold flavours and heartiness in one dish. This healthy stew delicious on its own with some flatbread or can be served with rice, couscous, quinoa or cauliflower rice.
Moroccan Chicken Stew Story
While travelling in the camper van, we’ve been meeting a lot of people and exchanged our favourite recipes. One of the most passed-around recipes ended up being a plant-based Moroccan chickpea stew. I love Moroccan cuisine and have made this with chickpeas many times but decided to try a chicken version instead.
I also added a few more veggies, so that the stew could be a stand-alone meal. You can, however, serve it over cauliflower rice, rice, quinoa, couscous and or extra vegetables.
This Moroccan chicken stew with spinach, raisins and sun-dried tomatoes is gluten-free, paleo and Whole30 friendly. I hope you like it as much as I do and it keeps getting passed down to your friends and family.
How To Make Moroccan Chicken Stew
You will find the full recipe with ingredients below. Here are some step-by-step photos to guide you along.
You can use any type of chicken meat for this dish. I used a mix of chicken breast and tenderloins. Skinless thighs would also work really well.
White potato can be replaced with sweet potato and for a more low-carb version, use zucchini instead.
Step 1. Sauté onions over medium heat for 3-4 minutes until slightly soft.
Step 2. Add the rest of the ingredients except for the tomatoes, chicken stock and spinach. Stir for 30 seconds to allow the spices to release aromas.
Step 3. Add the tomatoes, chicken stock and spinach. Stir through, cover with a lid and bring to a boil. Reduce the heat to low-medium and cook for 25 minutes. Remove the lid and cook for a further 5 minutes over slightly higher heat. Stir a few times.
More Moroccan Recipes
Full Recipe
Find the full list of ingredients, instructions, and a nutritional breakdown below. If you have questions or cook this recipe, please let me know in the comments, and make sure to rate this recipe so it’s easy for others to find.
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This Moroccan Chicken Stew recipe is a warm, comforting and flavourful dish made with tender chicken, spinach, sun-dried tomatoes, and raisins. It is a delicious blend of spices and ingredients that come together to create a unique and delicious taste.
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In a heavy medium saucepan, heat the olive oil and add the onions and salt. Sauté, over medium heat, for 3-4 minutes, until slightly soft.
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Add the rest of the ingredients except for the tomatoes, chicken stock and spinach. Stir over medium-high heat for 30 seconds to allow the spices to release their aromas.
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Add the rest of the ingredients and stir through. Cover with a lid and bring to a boil, then reduce the heat to low-medium and cook for 25 minutes. Remove the lid and cook for a further 5 minutes over slightly higher heat. Make sure to stir a few times during the cooking process.
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I like to let the cooked stew sit off the heat for 5 minutes to set and to cool down slightly. Serve garnished with fresh coriander. Cauliflower rice makes for a lovely side dish.
Storing the stew: Cool the stew completely before storing it in the refrigerator or freezer. Store in airtight containers or freezer-safe bags to prevent freezer burn and to keep the stew fresh. Store it in the refrigerator for up to 4 days and for up to 3-4 months in the freezer. Thaw out in the fridge overnight and reheat thoroughly.
Calories: 355kcal | Carbohydrates: 30g | Protein: 33g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 83mg | Sodium: 622mg | Potassium: 1322mg | Fiber: 5g | Sugar: 8g | Vitamin A: 4053IU | Vitamin C: 23mg | Calcium: 75mg | Iron: 4mg