Moroccan chicken stew

Moroccan chicken stew

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(20 ratings)

Prep: 15 mins Cook: 40 mins

More effort

Serves 4

This hearty stew, full of vibrant veg and warming spices, is a Hemsley sister favourite. Serve with a side of cauliflower tabbouleh as a light accompaniment

Nutrition and extra info

  • Healthy
  • Gluten-free

Nutrition: per serving

  • kcal348
  • fat20g
  • saturates5g
  • carbs20g
  • sugars16g
  • fibre7g
  • protein18g
  • salt0.6g
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Ingredients

  • large handful flaked almonds
  • 1 tbsp ghee
    Ghee

    Ghee

    gee

    The Indian version of clarified butter (ie a butter that has had its milk solids removed, making…

  • 2 red onions, finely sliced
  • 4 garlic cloves, finely chopped
  • thumb-sized piece ginger (about 40g), unpeeled if organic, finely grated
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1 tsp ground cumin
  • 1 tsp ground cinnamon
  • ½ smoked sweet paprika
  • 4 chicken thighs, skin on
  • 2 red peppers, sliced into thin strips
  • 1 large lemon, cut into 6 thick slices
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • handful green olives, stoned
  • 250ml gluten-free chicken stock or bone broth
  • 4 pitted dates or dried apricots, chopped
    Dates

    Date

    da-ate

    Dates are one of the oldest cultivated fruits - it's thought that they were a staple part of…

  • a small pinch of chilli powder or 1 fresh, red chilli, chopped (optional)
  • 150g green beans, halved
  • handful fresh coriander, chopped
  • handful fresh parsley, chopped
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

Method

  1. In a large, dry pan, gently toast the almonds for 2 mins until golden – don’t take your eyes off them, as they burn easily – then set aside.

  2. In the same pan, heat the ghee and gently cook the onions for 8 mins until softened. Add the garlic, ginger and spices, and fry for 1 min more.

  3. Add the chicken thighs, skin-side down, and cook until the skin is golden and crisp, then turn and cook to lightly golden on the flesh side.

  4. Add the red peppers, lemon slices, olives, stock or bone broth and dates or apricots (and chilli, if using). Simmer with the lid on for about 40 mins until the chicken is cooked through.

  5. If you find the sauce is too watery, take off the lid and leave it to reduce a little. If the sauce is too thick, add a few more tbsps of water.

  6. Add the green beans for the final 4 mins of cooking time. Season to taste and top with the coriander, parsley and the toasted almonds to serve.

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Comments, questions and tips

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quitworking
24th Sep, 2019
Tasty and quite simple but I found it bland as specified. Next time I would double the spices; pan roast all spices first to maximize fragrance and flavor; and include chipotle or morita chili. Also add salt and pepper. To further enhance the flavor, I would try marinating the chicken in the sautéed onion, spices and chicken stock overnight; browning the chicken separately; then and stewing everything in the marinade – similar to the process for Chicken Marbella.
pandorcia's picture
pandorcia
6th Aug, 2019
5.05
I've made this dish several times now, as it instantly became one of my husband's favourites! I have tweaked the recipe a bit though, to fine tune it to our personal tastes. I swapped whole thighs for skinless thigh fillets(not fan of the skin), and doubled the amount - so we have some left over for next day lunch. I also put twice if not thrice as many dates - as I found I could not taste any of the sweetness with the recommended amount. I did the same with olives - just 'cos we like them so much. Also, increased the amount of chilli (I use flakes) and I don't bother with parsley anymore - I only use coriander.
zorehs
9th Jun, 2019
2.05
I was encouraged by the previous reviews to try this recipe, but was really disappointed. I have tried other Moroccan tagine recipes before and this doesn’t even come close.
Vbreen
1st Jun, 2019
5.05
This is lovely. It does take quite a long time but the flavours are beautiful. I doubled the quantity of chicken thighs to 2 per person.
liv_bridgee
24th May, 2019
5.05
Yummy! Served with cous cous.
Sarah Sutton's picture
Sarah Sutton
10th Sep, 2018
5.05
We had this Morrocan Chicken Stew tonight, and I t’s absolutely delicious.
jbharle
16th Jul, 2018
Doesn't it really go without saying that ALL chicken stock is "Gluten Free?"
catie74
22nd Jan, 2018
A nice recipe, but if I gave my other half and 2 teenage boys one chicken thigh each I think there might be mutiny at the table
foodaholic11
11th Jan, 2017
5.05
As always Hemsley Hemsley do not disappoint. I thought this was completely wonderful. I replaced the almonds with pistachios because that is what I happened to have in my kitchen. I always think its important to wash lemons really well before you cook them because otherwise they can make your whole dish bitter.
emof
10th Jan, 2017
5.05
Loved this. Sensational flavours. Can't wait to cook it again for guests.
Megan Langridge's picture
Megan Langridge
19th Aug, 2019
I’m not sure whether I’d like dates or apricots - are raisins a suitable alternative? if yes would they still be added at same time?
goodfoodteam's picture
goodfoodteam
20th Aug, 2019
Thanks for your question. We haven't tested any alternatives but you could use a small handful of sultanas as an alternative. You can add them at the same time.
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