Golden chicken thighs, tender carrots, creamy chickpeas, and juicy tomatoes simmer into a fragrant stew with plenty of cozy depth. The Morocco Infused Olive Oil Blend layers the dish with warm Moroccan herbs and spices, adding an aromatic finish that carries through every spoonful. It’s the kind of dinner that feels right for a family table, a cold-weather comfort meal, or an easy entertaining night.
Moroccan Chicken and Chickpea Stew with Morocco Blend Infused Olive Oil
Tender chicken, chickpeas, tomatoes, carrots, and warm spices simmer into a cozy stew with Morocco Infused Olive Oil Blend for an aromatic, weeknight-friendly dinner.
Ingredients
Equipment
Method
Instructions
- Heat the Morocco Infused Olive Oil Blend in a Dutch oven or heavy pot over medium heat.
- Add the chicken pieces and cook until lightly browned on the outside, about 4 to 5 minutes, stirring once or twice. Transfer the chicken to a plate.
- Add the onion, carrots, and bell pepper to the pot. Cook until the onion softens and the vegetables start to pick up a little color, about 6 to 7 minutes.
- Stir in the garlic, tomato paste, cumin, coriander, smoked paprika, cinnamon, and cayenne. Cook for 1 minute until fragrant and the tomato paste darkens slightly.
- Add the diced tomatoes, chickpeas, chicken broth, water, bay leaf, salt, and black pepper. Stir well, then return the chicken and any juices to the pot.
- Bring the stew to a gentle simmer, then reduce the heat to low, cover partially, and cook for 25 to 30 minutes until the chicken is tender and the vegetables are fully soft.
- Remove the bay leaf and stir in the lemon juice and parsley. Taste and adjust the seasoning if needed.
- Serve hot over couscous, with extra parsley on top if you like.
Notes
For a thicker stew, uncover the pot during the last 10 minutes so the broth reduces a little more. If you prefer a brighter finish, add a little extra lemon juice right before serving. The Morocco Infused Olive Oil Blend brings the warm spice character into the base of the stew, so use it at the start to build the flavor from the first sizzle.
Tried this recipe?
Let us know how it was!Recipe Tips
- Let the onion soften fully before adding the garlic so the base tastes sweeter and more rounded.
- Simmer gently once the broth goes in so the chicken stays tender and the stew keeps a steady, rich texture.
- If the stew thickens more than you like, add a splash of broth near the end and stir until it loosens to your preferred consistency.
Serving Suggestions
- Spoon the stew over couscous, rice, or warm flatbread for a hearty dinner.
- Finish each bowl with chopped parsley and a squeeze of lemon for a bright final layer.
- Serve it with a simple cucumber salad or roasted vegetables for a fuller table spread.
Storage
- Cool the stew, then store it in an airtight container in the refrigerator for up to 4 days.
- Reheat gently on the stove over medium-low heat, adding a little broth if needed.
- This stew also freezes well for up to 2 months in a freezer-safe container.
Variations
- Swap chicken thighs for boneless chicken breasts and shorten the simmer time slightly.
- Add diced zucchini or sweet potato for a more vegetable-forward bowl.
- Stir in a handful of spinach at the end for extra color and a softer finish.
