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Moroccan Chicken Stew

Moroccan Chicken Stew is a comforting and aromatic dish that brings the flavors of Morocco to your table. This hearty stew features tender chicken pieces cooked in a fragrant blend of spices, including cumin, coriander, ginger, cinnamon, and turmeric. The addition of carrots, bell peppers, tomatoes, and a touch of preserved lemon creates a deliciously balanced combination of flavors. Served over couscous or rice, this stew is a complete and satisfying meal that will transport you to the vibrant culinary traditions of Morocco.

Serves: 4-6

Prep Time: 10 min

Cooking Time: 1 hour


  • 1.5 kg chicken pieces (drumsticks, thighs, or a combination)
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 3 tbsp Ras el Hanout spice mix
  • Salt and pepper to taste
  • 2 carrots, peeled and sliced
  • 1 red bell pepper, diced
  • 3/4 cup green olives (optional)
  • 1 can (400g) diced tomatoes
  • 1 cup chicken broth
  • 1 preserved lemon, rinsed and chopped (optional)
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh parsley
  • Lemon wedges, for serving
  • Cooked couscous or rice, for serving


Step 1: Brown the Chicken

Heat the olive oil in a large pot or Dutch oven over medium-high heat.


Add the chicken pieces and cook until browned on all sides. Remove the chicken from the pot and set aside.

Step 2: Sauté the Aromatics

In the same pot, add the chopped onion and minced garlic. Sauté until fragrant and translucent.

Step 3: Add Spices and Vegetables

  • Add the Ras el hanout, salt, and pepper to the pot. Stir well to coat the onions and garlic with the spices.
  • Add the sliced carrots and diced red bell pepper to the pot. Stir and cook for a few minutes until the vegetables start to soften.

Step 4: Simmer the Stew

  • Return the browned chicken pieces to the pot.
  • Add the olives
  • Pour in the diced tomatoes and chicken broth. Stir to combine.
  • If using preserved lemon, add it to the pot.
  • Bring the stew to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 45 minutes to 1 hour, or until the chicken is cooked through and tender.

Step 5: Finish and Serve

Stir in the chopped fresh cilantro and parsley. Adjust the seasoning if needed. Serve the Moroccan chicken stew over cooked couscous or rice. Garnish with additional chopped herbs and serve with lemon wedges on the side. Enjoy the flavorful and comforting Moroccan chicken stew, with its aromatic spices and tender chicken, served alongside couscous or rice for a satisfying meal.