One-Pot Moroccan Chicken Stew

One-Pot Moroccan Chicken Stew

June 22, 2020


  • 8-12 boneless, skinless chicken thighs
  • 2 yellow or Spanish onions, thinly sliced
  • 4 cloves garlic, minced
  • Salt and pepper (to taste)
  • 1 TBS minced ginger root
  • 1 TBS ground cinnamon
  • 1 TBS ground coriander
  • 2 TBS olive oil
  • 3 TBS fresh lemon juice
  • 1 tsp paprika
  • 1 tsp crushed red pepper flakes
  • 1 tsp kosher salt
  • 1½ tsp ground cumin
  • 3 medium sweet potatoes, peeled and cut into bite sized pieces
  • 3/4 c. dried apricots, chopped or sliced into strips
  • 4 c. low-salt chicken broth
  • 3 TBS fresh lemon juice
  • 1 bunch kale; washed, thick center ribs removed, leaves stacked and sliced into 1-inch strips.
  • Fresh cilantro leaves, roughly chopped
  • Slivered almonds, toasted in a skillet over medium heat


Preheat oven to 350F. Sprinkle chicken generously with salt and pepper on both sides. Heat 2 tablespoons oil over medium-high heat in a large heavy pot or Dutch oven. Brown the chicken thighs; once completed, transfer to a plate and set aside. Add onions, garlic, and ginger. Lower the heat to medium and cook, stirring occasionally. Once onions are softened, add spices: cinnamon, cumin, coriander, paprika, red pepper, and salt. Cook, stirring, for 30 seconds. Return chicken to the pot. Add sweet potatoes, apricots, chicken broth and lemon juice; bring to a boil. Cover pot and transfer to the oven. Cook for 45 minutes.

Remove pot from the oven and uncover. Push the slivered kale down into the broth with a wooden spoon, a little at a time and stir into the stew. Season stew with salt and pepper, to taste.


Don’t’ have a Dutch oven? Use a slow cooker! Cook on low 5-6 hours, or on high for 3-4.

















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