Moroccan Chicken Stew

Total Time
Prep 20 mins
Cook 35 mins

This chicken stew has an exotic, complex flavor. Serve this sweet and spicy dish over couscous or rice, or with toasted whole wheat pita bread, to soak up all the juices!

Ingredients Nutrition


  1. In a 4 to 5 quart pot, whisk together the chicken broth, tomato paste, cumin, salt, red pepper, and cinnamon until blended.
  2. Stir in the raisins, onion, garlic, squash, peas, chick-peas, and chicken.
  3. Bring to a gentle boil over medium-high heat.
  4. Reduce the heat to low.
  5. Cover and simmer for 25 to 30 minutes, or until the squash is tender and the chicken is opaque near the bone and the juices run clear when the meat is pierced with a sharp knife.
  6. Enjoy!


Most Helpful

What a great recipe! It was extremely easy to make and very flavorful. The spice blend used is fabulous.

Mo-Rocca September 01, 2011

Very nice but I found it a bit too sweet and not spicy enough for my taste. Doubled the cayenne pepper and added 1/2 teaspoon crushed red chili flakes. Will reduce raisins next time. Used diced chicken breast. Took about 45 minutes to cook properly. Served with pita bread.

Walraven April 25, 2012

Fantastic! A 5-star recipe... thank you for sharing this recipe!

JudithIrene January 05, 2012

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