Moroccan Chicken Stew

8 votes

This deliciously thick stew can be varied depending on what you have in the fridge. Its good served with couscous, rice, baked potatoes or warm pita bread and salad. It’s also really tasty cold the next day served in a wrap.

35 Minutes

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  • Dash of oil
  • 500g boneless skinless chicken, cubed (or use lamb or pork)
  • 2 onions, sliced
  • 300g chopped vegetables (e.g. carrot, capsicum, parsnip, pumpkin)
  • 50g dried apricots, raisins, sultanas or prunes, halved
  • 1 x 400g tin tomatoes
  • 1 heaped teaspoon each ground cinnamon and cumin
  • 200ml water
  • Salt and pepper


  1. Heat oil in a pan, add the onion and cook until browned.
  2. Add the cubed chicken and fry for two minutes.
  3. Add the chopped vegetables and cook another 3 minutes, stirring regularly.
  4. Add the dried fruit, tomatoes, spices, water and seasoning. Bring to a gentle boil, turn the heat down and simmer gently for 20 minutes, stirring regularly.
  5. Serve with couscous, rice, potatoes or bread.
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