Easy Moroccan Chicken Stew (One-Pot Dinner)

Chef Emma loves this easy Moroccan chicken stew because it transforms simple ingredients into something truly special without spending all day in the kitchen.

Tender chicken thighs, sweet bell peppers, carrots, and warm spices bubble together in one pot until everything is rich, fragrant, and absolutely comforting.

Easy Moroccan Chicken Stew (One-Pot Dinner)

Tender chicken thighs simmered with bell peppers, carrots, and warm Moroccan spices in a rich tomato sauce—an easy, comforting one-pot dinner ready in about an hour.

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Ingredients Equipment Method Notes

Ingredients

  

• 6 –8 boneless skinless chicken thighs (about 1½–2 lbs)
• Salt and black pepper to taste
• 2 tablespoons extra-virgin olive oil divided
• 2 medium yellow onions 1 roughly chopped for sauce, 1 sliced
• 4 cloves garlic minced
• 1 tablespoon fresh ginger grated (or 1 tsp ground ginger)
• 2 cans 14.5 oz each diced tomatoes
• 2 large carrots peeled and diced
• 1 red bell pepper seeded and chopped
• 1 green bell pepper seeded and chopped
• 1 tablespoon ground cumin
• 1½ teaspoons ground cinnamon
• 1 teaspoon paprika sweet or smoked
• 1 teaspoon ground coriander
• ½ teaspoon ground turmeric
• ¼ teaspoon cayenne pepper optional, for heat
• 1 cup chicken stock or broth
• 1 tablespoon apple cider vinegar or lemon juice
• 1 tablespoon honey or sugar optional, for balance
• ½ cup chopped dates or dried apricots optional
• ½ cup pitted green olives optional
• 1 lemon sliced (optional)
• ¼ cup fresh cilantro or parsley chopped (for garnish)
• ¼ cup toasted slivered almonds optional, for garnish

Equipment

• Large Dutch oven or heavy-bottomed pot with lid
• – Tongs
• – Cutting board and knife
• – Measuring spoons
• Blender or food processor (optional, for smooth sauce)

Method

 

1. Make the tomato sauce (optional for smoother texture): In a blender or food processor, combine 1 roughly chopped onion, canned tomatoes, garlic, and ginger. Blend until smooth and set aside. (Skip this step if you prefer a chunkier stew—just add ingredients directly to the pot.)
2. Brown the chicken: Season chicken thighs generously with salt and pepper on both sides. Heat 1 tablespoon olive oil in a large Dutch oven or heavy pot over medium-high heat. Add chicken thighs and sear 3–4 minutes per side until golden brown. Remove to a plate and set aside (they don’t need to be cooked through yet).
3. Sauté the vegetables: Add the remaining 1 tablespoon olive oil to the same pot. Add the sliced onion and cook 5 minutes until softened. Add the diced carrots and cook another 5 minutes, stirring occasionally.
4. Toast the spices: Add cumin, cinnamon, paprika, coriander, turmeric, and cayenne to the pot. Stir constantly for 1 minute over low heat until fragrant.
5. Build the stew: Pour in the blended tomato mixture (or add diced tomatoes with garlic and ginger if you skipped blending). Add the chopped bell peppers, chicken stock, vinegar, honey, and dates or dried apricots if using. Stir well and bring to a simmer.
6. Simmer the chicken: Return the seared chicken thighs to the pot, nestling them into the sauce. Add olives and lemon slices if using. Cover with a lid, reduce heat to medium-low, and simmer for 30–40 minutes, stirring occasionally, until chicken is cooked through and tender.
7. Adjust consistency: If the sauce is too thick, add a few tablespoons of water or broth; if too thin, uncover and simmer 5–10 minutes more to reduce and thicken.
8. Finish and serve: Taste and adjust seasoning with salt, pepper, and a squeeze of fresh lemon juice. Garnish with fresh cilantro or parsley and toasted almonds. Serve hot over couscous, rice, or with crusty bread.

Notes

For a smoother sauce, blend the tomatoes, onion, garlic, and ginger before adding to the pot.

Bone-in, skin-on chicken thighs can be used—brown skin-side down first for crispy skin and simmer 40–50 minutes until cooked through.

Add vegetables like sweet potatoes, cauliflower, or green beans in the last 15–20 minutes of cooking.

This stew tastes even better the next day—store in the fridge for up to 4 days or freeze for up to 3 months.

Make it in a slow cooker: Brown chicken and sauté vegetables first, then add all ingredients to the slow cooker and cook on low 6–8 hours or high 3–4 hours.

Calories
440 per serving (based on 4 servings)

Protein
22 g per serving

This is the kind of dinner that makes your whole house smell amazing and brings everyone to the table asking “what’s for dinner?” It’s hearty, budget-friendly, and comes together in about an hour with minimal hands-on time, making it perfect for busy weeknights when you want something satisfying that doesn’t require constant attention.

Nutrition Facts

Per serving (about 1½ cups with chicken, based on 4 servings):

This stew provides excellent protein, vitamin C, vitamin A, iron, and potassium, making it a nutritionally complete family meal that keeps everyone satisfied.

Tips and Variations for Easy Moroccan Chicken Stew

• Use chicken thighs for best results: Bone-in, skin-on thighs stay incredibly juicy and flavorful during the long simmer; boneless thighs work too but cook faster.
• Add sweet vegetables: Sweet potatoes, butternut squash, or cauliflower add extra heartiness and natural sweetness that balances the warm spices beautifully.
• Include dried fruit: Chopped dates, apricots, or golden raisins give authentic sweet-savory Moroccan flavor and make the sauce even richer.
• Finish with brightness: A squeeze of fresh lemon juice and a handful of chopped cilantro or parsley right before serving wake up all the flavors.
• Serve over grains: Fluffy couscous, rice, quinoa, or even mashed potatoes soak up the incredible sauce and make it a complete meal.

FAQs

Can I make this in a slow cooker or Instant Pot?
Yes! For the slow cooker, brown the chicken first, then add all ingredients and cook on low for 6–8 hours or high for 3–4 hours; for the Instant Pot, use the sauté function to brown, then pressure cook on high for 15 minutes with natural release.

Can I use chicken breasts instead?
You can, but chicken thighs are much more forgiving and stay juicier; if using breasts, reduce cooking time to 25–30 minutes and watch carefully to avoid dryness.

What if I don’t have all the spices?
A pre-mixed Moroccan spice blend or ras el hanout works perfectly, or use what you have on hand—cumin, paprika, and cinnamon are the key players.

How do I store and reheat leftovers?
Store in an airtight container in the fridge for up to 4 days; this stew actually tastes better the next day as the flavors deepen, and it freezes beautifully for up to 3 months.

Conclusion

This easy Moroccan chicken stew is everything a weeknight dinner should be: simple to prepare, full of bold flavor, and satisfying enough to feed the whole family with leftovers to spare. With just one pot and an hour of mostly hands-off cooking, you get a dinner that feels special, nourishing, and completely delicious.

Summary
Tender chicken thighs simmered with bell peppers, carrots, and warm Moroccan spices in a rich tomato sauce—an easy, comforting one-pot dinner ready in about an hour.

Equipment
Large Dutch oven or heavy-bottomed pot with lid
Tongs
Cutting board and knife
Measuring spoons
Blender or food processor (optional, for smooth sauce)

Ingredients
6–8 boneless, skinless chicken thighs (about 1½–2 lbs)
Salt and black pepper, to taste
2 tablespoons extra-virgin olive oil, divided
2 medium yellow onions (1 roughly chopped for sauce, 1 sliced)
4 cloves garlic, minced
1 tablespoon fresh ginger, grated (or 1 tsp ground ginger)
2 cans (14.5 oz each) diced tomatoes
2 large carrots, peeled and diced
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
1 tablespoon ground cumin
1½ teaspoons ground cinnamon
1 teaspoon paprika (sweet or smoked)
1 teaspoon ground coriander
½ teaspoon ground turmeric
¼ teaspoon cayenne pepper (optional, for heat)
1 cup chicken stock or broth
1 tablespoon apple cider vinegar or lemon juice
1 tablespoon honey or sugar (optional, for balance)
½ cup chopped dates or dried apricots (optional)
½ cup pitted green olives (optional)
1 lemon, sliced (optional)
¼ cup fresh cilantro or parsley, chopped (for garnish)
¼ cup toasted slivered almonds (optional, for garnish)

Instructions

1. Make the tomato sauce (optional for smoother texture): In a blender or food processor, combine 1 roughly chopped onion, canned tomatoes, garlic, and ginger. Blend until smooth and set aside. (Skip this step if you prefer a chunkier stew—just add ingredients directly to the pot.)
2. Brown the chicken: Season chicken thighs generously with salt and pepper on both sides. Heat 1 tablespoon olive oil in a large Dutch oven or heavy pot over medium-high heat. Add chicken thighs and sear 3–4 minutes per side until golden brown. Remove to a plate and set aside (they don’t need to be cooked through yet).
3. Sauté the vegetables: Add the remaining 1 tablespoon olive oil to the same pot. Add the sliced onion and cook 5 minutes until softened. Add the diced carrots and cook another 5 minutes, stirring occasionally.
4. Toast the spices: Add cumin, cinnamon, paprika, coriander, turmeric, and cayenne to the pot. Stir constantly for 1 minute over low heat until fragrant.
5. Build the stew: Pour in the blended tomato mixture (or add diced tomatoes with garlic and ginger if you skipped blending). Add the chopped bell peppers, chicken stock, vinegar, honey, and dates or dried apricots if using. Stir well and bring to a simmer.
6. Simmer the chicken: Return the seared chicken thighs to the pot, nestling them into the sauce. Add olives and lemon slices if using. Cover with a lid, reduce heat to medium-low, and simmer for 30–40 minutes, stirring occasionally, until chicken is cooked through and tender.
7. Adjust consistency: If the sauce is too thick, add a few tablespoons of water or broth; if too thin, uncover and simmer 5–10 minutes more to reduce and thicken.
8. Finish and serve: Taste and adjust seasoning with salt, pepper, and a squeeze of fresh lemon juice. Garnish with fresh cilantro or parsley and toasted almonds. Serve hot over couscous, rice, or with crusty bread.

Notes

• For a smoother sauce, blend the tomatoes, onion, garlic, and ginger before adding to the pot.
• Bone-in, skin-on chicken thighs can be used—brown skin-side down first for crispy skin and simmer 40–50 minutes until cooked through.
• Add vegetables like sweet potatoes, cauliflower, or green beans in the last 15–20 minutes of cooking.
• This stew tastes even better the next day—store in the fridge for up to 4 days or freeze for up to 3 months.
• Make it in a slow cooker: Brown chicken and sauté vegetables first, then add all ingredients to the slow cooker and cook on low 6–8 hours or high 3–4 hours.

Calories
440 per serving (based on 4 servings)

Protein
22 g per serving

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