Moroccan Chicken Stew

I wanted something hearty yet healthy, but not the typical chili or beef stew. (Not that I don’t love chili or beef stew!) I tinkered with the ingredients and swapped out beef for chicken and came up with this version. Joel did a happy dance while eating, so I guess it’s a winner!


  • 500 grams chicken breast, cut into 2 inch “tacos”
  • 1 TB olive oil
  • 1 large onion, chopped (about a cup)
  • 1/2 cup chopped shallots
  • 2 cloves garlic, smashed and diced
  • 4 medium carrots
  • 1 doble caldo stock cube
  • a handful (200 g approx) of Aragón, Empeltre or pitted Kalamata olives*
  • 1/2 cup sultanas or golden raisins
  • large jar of garbanzos (400 g), drained
  • smallish eggplant, trimmed and chopped into 1″ cubes
  • 1 TB paprika (I use pimentón dulce)
  • 1 tsp pimentón de la vera (hot)
  • 1 tsp cayenne (optional)
  • 2 rounded tsp cumin
  • 1 rounded tsp cinnamon
  • 1 tsp grated lemon zest
  • chopped fresh cilantro for garnish

*Note: I can’t find pitted Kalamata olives here without going on an odyssey so I use Aragón olives and use caution not to chip a tooth.


Heat the olive oil in a large pot and throw in the chicken to brown over medium-high heat. When it’s browned turn down the heat and add onions, shallots and garlic. Sauté until transparent. Add the eggplant and carrots and sauté some more until the eggplant starts to soften. Add stock cube, spices and a couple of cups of water. Simmer for 15 minutes. Add olives, raisins and garbanzos, add water if necessary. Stir thoroughly but don’t beat up the garbanzos too much. Allow to simmer for at least 15-20 minutes more over medium-low heat, stirring occasionally. The last couple of minutes add the lemon zest and stir to warm through. Serve with fresh cilantro and a simple couscous salad if desired.

Servings: Six, approximately. 359 calories per serving.

Recipe adapted from:


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