Description
This One Pot Moroccan-Spiced Chicken Stew is a hearty and aromatic dish featuring tender chicken thighs simmered with a vibrant blend of Moroccan spices, cauliflower, sweet potatoes, and pearl couscous. Enhanced with dried cherries and pistachios, this stew offers a delightful balance of savory, sweet, and crunchy textures, perfect for a comforting family meal.
Ingredients
For the stew
- 1 tablespoon avocado oil
- 1 pound boneless skinless chicken thighs, cubed
- 1 teaspoon kosher salt
- Freshly ground black pepper, to taste
- 1 yellow onion, chopped
- 1 large carrot, sliced
- 3 ½ cups small cauliflower florets (from 1 small head of cauliflower)
- 1 medium sweet potato, peeled and diced into ½ inch cubes
- 3 cloves garlic, minced
- 1 ½ teaspoons ground turmeric
- 1 teaspoon cumin
- 1 teaspoon ground cinnamon
- 4 cups low-sodium chicken broth
- 1 cup pearl couscous
- ½ teaspoon kosher salt, plus more to taste
- Lots of freshly ground black pepper
Mix-ins and garnish
- ½ cup finely chopped flat-leaf parsley, plus more to garnish
- ½ cup dried cherries
- ⅓ cup chopped shelled roasted pistachios
Instructions
- Cook the chicken: Heat 1 tablespoon of avocado oil in a large dutch oven or pot over medium-high heat. Once the oil is hot, add the cubed chicken thighs, seasoning generously with 1 teaspoon kosher salt and freshly ground black pepper. Cook for 5 to 7 minutes, stirring occasionally, until the chicken is slightly golden. Remove the chicken from the pot and set aside on a plate.
- Cook the vegetables: Add another tablespoon of avocado oil to the same pot. Stir in the chopped onion, sliced carrot, cauliflower florets, and diced sweet potato. Cook for 5 to 7 minutes, stirring frequently, until the onion softens and the vegetables begin to tenderize.
- Add the spices: Stir in the minced garlic, ground turmeric, cumin, and ground cinnamon. Allow the spices to cook with the vegetables for about 1 minute to release their aromas and enhance the flavors.
- Combine chicken and broth: Return the browned chicken thighs to the pot. Slowly pour in the 4 cups of low-sodium chicken broth, stirring to combine. Add 1 cup of pearl couscous along with ½ teaspoon kosher salt and freshly ground black pepper to taste. Stir thoroughly ensuring the chicken and vegetables are well coated with broth.
- Simmer the stew: Bring the mixture to a gentle boil, then reduce the heat to low and cover the pot. Let it simmer for 15 minutes, allowing the couscous and vegetables to cook through.
- Finish cooking: Remove the lid and stir the stew. Continue to simmer uncovered for an additional 5 to 10 minutes until the vegetables are fork-tender and the couscous is fully cooked.
- Stir in mix-ins: Gently fold in the dried cherries and chopped parsley. Taste and adjust seasoning with additional salt and pepper if desired.
- Serve and garnish: Serve the stew hot, garnished with extra fresh parsley and a sprinkle of chopped roasted pistachios for a crunchy finish. Enjoy your flavorful Moroccan-inspired chicken stew!
Notes
- To make this recipe vegetarian, omit the chicken and substitute with 1 can of rinsed and drained chickpeas or 1 block of cubed, cooked tofu.
- For a gluten-free version, replace pearl couscous with white basmati rice or quinoa.
- Feel free to customize the stew with additional vegetables or adjust spice levels to taste.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Stew
- Method: Stovetop
- Cuisine: Moroccan
