Moroccan Chicken Stew Recipe
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The Forked Spoon · by Jessica Randhawa★ 4.8 (101)

Moroccan Chicken Stew Recipe

NUTRITION · PER SERVING90M COOK
CAL 32%·PRO 84%
CARBS 23G15% OF CAL
5G FIBER14G SUGAR4G OTHER
FAT 41G58% OF CAL
11G SAT31G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Chicken stewed with aromatic Moroccan spices, tomatoes, eggplant, and dried fruit, topped with almonds. Rich, warming, and complex in flavor.

mainmoroccancurrychickendairy freegluten free
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Nutrition & ingredients

Ingredients

serves 10
  • 2 tablespoon olive oil
  • salt + pepper (to season)
  • 5 pounds bone-in skin-on chicken (I used a mix of chicken breasts, thighs, and drumsticks)
  • 2 yellow onions (chopped)
  • 4 large carrots (chopped)
  • 8 cloves garlic (minced)
  • 2 tablespoon Hungarian sweet paprika
  • 1 teaspoon kosher salt (plus more to taste)
  • 1 teaspoon fresh ground black pepper (plus more to taste)
  • 2.5 teaspoon turmeric
  • 2 teaspoon ground coriander
  • 1 teaspoon fennel seeds
  • 1 teaspoon cumin
  • 1.5 teaspoon ground ginger
  • 2 teaspoon ground cinnamon
  • 5 Roma tomatoes (or tomato of choice, roughly chopped)
  • 1/3 cup fresh lemon juice
  • 1 lemon (zested)
  • 2 cups water (plus more as needed)
  • 1 large eggplant (chopped into cubes)
  • 1/2 cup raisins
  • 1/2 cup Turkish apricots (halved)
  • 2 teaspoon dried marjoram
  • 1/2 cup slivered almonds
  • Fresh chopped cilantro (for serving)
PREP
—
SODIUM
404MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.