Name: One-Pot Moroccan Chicken Stew
Cook time: 50 min
Total time: 50 min
Ingredients: Skinless chicken thigh fillets; Olive oil; Salt; Black pepper; 1 brown onion; 1 tsp ground cumin (5 ml); 1 tsp ground coriander (5 ml); 1/2 tsp ground cinnamon (2.5 ml); 1 tsp smoked paprika (5 ml); 2 cloves garlic; 2 tbsp harissa paste (30 ml); Red wine; 2 carrots; 1 red capsicum; 400 g canned chickpeas (1 tin); 400 g canned whole peeled tomatoes (1 tin); Chicken stock; 1 lemon; Fresh mint leaves; Fresh coriander leaves; Shelled pistachio nuts; Greek yoghurt; Extra virgin olive oil; Flatbread

Cook 50 min

From Recipe30 on YouTube.

Stew

Skinless chicken thigh fillets
Olive oil
Salt
Black pepper
1 brown onion
1 tsp ground cumin (5 ml)
1 tsp ground coriander (5 ml)
1/2 tsp ground cinnamon (2.5 ml)
1 tsp smoked paprika (5 ml)
2 cloves garlic
2 tbsp harissa paste (30 ml)
Red wine
2 carrots
1 red capsicum
400 g canned chickpeas (1 tin)
400 g canned whole peeled tomatoes (1 tin)
Chicken stock
1 lemon

To Serve

Fresh mint leaves
Fresh coriander leaves
Shelled pistachio nuts
Greek yoghurt
Extra virgin olive oil
Flatbread

Cut the chicken thigh fillets into chunky, bite-sized pieces.0:28
Heat a splash of olive oil in a heavy-based pot over medium-high heat, season the chicken pieces with salt and freshly cracked black pepper, and sear in batches until well browned on all sides, then set aside on a plate.0:44
Finely slice the brown onion and sauté in the same pot until soft and golden brown.1:24
Add the ground cumin, ground coriander, ground cinnamon, and smoked paprika, then stir well to toast the spices in the onions.1:56
Finely grate in the garlic cloves, add the harissa paste, and stir constantly for about a minute until fragrant.2:24
Deglaze the pot with a splash of red wine, scraping up all the browned bits from the bottom.2:42
Return the browned chicken and any resting juices back to the pot.2:54
Peel and chop the carrots into chunks, deseed and chop the red capsicum, and add both to the pot.3:00
Drain and rinse the canned chickpeas, add two-thirds of them to the pot, and crush the remaining one-third with a fork on a chopping board before stirring them in.3:36
Pour in the canned whole peeled tomatoes and break them up lightly with a fork, then pour in enough chicken stock to cover.4:02
Bring the stew to a boil, then reduce the heat to low and simmer uncovered for 40 to 45 minutes until the chicken is cooked through and the carrots are tender.4:30
Meanwhile, finely chop the fresh mint and coriander, and lightly toast the pistachios in a dry frypan over medium heat until fragrant.4:36
Once the stew has thickened and the vegetables are tender, finely grate the lemon zest and squeeze the lemon juice directly into the pot, stir in half of the chopped herbs, and take off the heat.5:04
Ladle the stew into serving bowls, top each with a dollop of Greek yoghurt, a sprinkle of the remaining chopped herbs, a drizzle of olive oil, and the toasted pistachios, and serve with warm flatbread.5:34

Recipe · 450 wordsCreated 15 Oct 2026

One-Pot Moroccan Chicken Stew

Ingredients

Method

Notes