Moroccan Chicken
A flavorful Moroccan-inspired chicken stew with sweet raisins, aromatic spices, and tender chicken served over rice, perfect for a hearty and exotic meal.
Ingredients
- 12 oz. cubed boneless, skinless chicken breasts ⓘ
- 1 large onion, chopped ⓘ
- 1 clove garlic, minced ⓘ
- 1 cup defatted reduced sodium chicken broth ⓘ
- 1 (16 oz.) can reduced sodium tomatoes with juice ⓘ
- 1 (15 oz.) can chickpeas, rinsed and drained ⓘ
- 1/2 cup raisins ⓘ
- 3 tablespoons chopped fresh parsley
- 1 teaspoon dried thyme leaves ⓘ
- 1 teaspoon ground cumin ⓘ
- 1/4 teaspoon ground cinnamon ⓘ
- freshly ground black pepper ⓘ
- salt (optional) ⓘ
- 3 cups hot cooked rice ⓘ
Instructions
- In a large skillet or pot, sauté chopped onions and minced garlic until translucent.
- Add cubed chicken breasts and cook until lightly browned.
- Pour in chicken broth and canned tomatoes with juice, stirring to combine.
- Add rinsed chickpeas, raisins, dried thyme, ground cumin, ground cinnamon, salt (if using), and freshly ground black pepper.
- Bring to a boil, then reduce heat and simmer uncovered for about 20-30 minutes until chicken is cooked through and flavors meld.
- Serve hot over hot cooked rice and garnish with chopped fresh parsley.
Tips & Substitutions
For added depth of flavor, marinate the chicken in yogurt and spices for a few hours before cooking. You can substitute the chickpeas with lentils if desired, or use dried fruits like apricots instead of raisins for a different sweetness. To enhance the dish, consider adding a pinch of saffron or a splash of orange juice.
Serving Suggestions
Serve this Moroccan Chicken over a bed of hot cooked rice, which absorbs the flavorful sauce beautifully. A side of steamed vegetables or a fresh green salad would complement the dish nicely. For a full experience, consider pairing it with a glass of Moroccan mint tea.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stove over low heat, adding a splash of chicken broth if necessary to prevent sticking. This dish also freezes well; just thaw overnight in the fridge before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Moroccan Chicken contains roughly 1185 calories, with 40g protein, 227g carbohydrates, and 34g fat. It is an excellent source of iron (222% of the Daily Value), dietary fiber (162% of the Daily Value), and calcium (112% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 2187mg per serving (95% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use bone-in chicken for this recipe?
Yes, you can use bone-in chicken pieces. Just adjust the cooking time, as they will take longer to cook through. Ensure the internal temperature reaches 165°F to ensure safety.
What can I substitute for chickpeas?
If you don’t have chickpeas, consider using white beans or even diced potatoes for a different texture. Each will bring its own unique flavor to the dish while still complementing the spices.
Is this dish spicy?
No, this Moroccan Chicken is not spicy but rather aromatic and flavorful. If you prefer a bit of heat, you can add a pinch of cayenne pepper or some red pepper flakes to suit your taste.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).