Moroccan Chicken Stew
This Moroccan Chicken Stew is packed with flavor and is a perfect hearty and filling meal. This one pot dish is made with chicken, vegetables, and cozy spices; all simmered in a rich broth.
Servings: 4
Calories: 356kcal
Ingredients
- 2 tbsp olive oil
- 4 chicken breasts
- 1 large onion diced
- 4 carrots peeled, diced
- 3 stalks of celery diced
- 3 garlic cloves minced
- 3 cups chicken broth
- 1 can 28 oz diced tomatoes
- 2 Tablespoons lemon juice
- 1 lemon sliced
- 3/4 cup sliced kalama olives
- 1 tsp coriander leave
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1/4 tsp ground cinnamon
- Salt and pepper to taste
- ¼ cup chopped fresh parsley
Instructions
- Season the chicken breasts with salt and pepper.
- In a large skillet or cast iron pan over medium-high heat, add 1 Tbsp olive oil. Add the chicken and cook on each side for 3 to 5 minutes, or until the chicken is golden brown. Remove from the skillet and set aside.
- In the same skillet add the rest of the olive oil, the onion, carrot and celery, and garlic. Cook for 5 minutes until the vegetables are softened.
- Reduce heat and add the broth, diced tomatoes lemon juice, olives, and spices, mix well.
- Add the chicken and place the lemon on top, simmer for 20 minutes.
- Remove the chicken from the skillet and shred it using two forks.
- Place the shredded chicken back in the skillet and give a stir to combine.
- Serve hot, garnish with fresh parsley.
Notes
- Serve this dish on top of couscous or rice if desired
- Store leftovers in the fridge up to 4 days. You can also freeze it for 3 months.
Nutrition
Serving: 1g | Calories: 356kcal | Carbohydrates: 16g | Protein: 41g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 11g | Cholesterol: 106mg | Sodium: 1101mg | Fiber: 5g | Sugar: 6g