Recipe courtesy of Family Circle Magazine

Moroccan Chicken Stew

  • Level: Easy
  • Total: 55 min
  • Prep: 15 min
  • Cook: 40 min
  • Yield: 6 servings
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2 tablespoons all-purpose flour

1 1/2 pounds skinless chicken thighs

1 tablespoon olive oil

2 red onions, quartered lengthwise, sliced crosswise

2 cloves garlic, finely chopped

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1 teaspoon ground cumin

1/4 teaspoon cayenne pepper

1 (16-ounce) can tomato puree (no salt added)

1/4 cup honey

1 1/2 teaspoons salt

2 sweet green peppers, cut in 1/2-inch squares

1/3 cup golden raisins

1 can (15 ounces) chickpeas, rinsed and drained

12 ounces orzo pasta, cooked

1/3 cup slivered almonds, toasted

3 tablespoons chopped parsley leaves


  1. Toss flour and chicken in bag to coat. Cook chicken in oil in nonstick skillet 6 minutes, until browned, turning once. Transfer to plate.
  2. Cook onion in skillet 7 minutes. Add garlic, cinnamon, ginger, cumin, cayenne; cook 1 minute. Stir in tomato, honey and salt. Add chicken; simmer, covered, 10 minutes. Stir in peppers, raisins and chickpeas; simmer, stirring, 15 minutes, until peppers are tender and chicken is no longer pink near the bone.
  3. Serve over orzo. Sprinkle with almonds and parsley.

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