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Garden Infuzions

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.
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: African, Middle Eastern, Moroccan
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 tablespoons Morocco Infused Olive Oil Blend
  • 1 1/2 pounds boneless skinless chicken thighs, cut into 1 1/2-inch pieces
  • 1 large yellow onion diced
  • 3 cloves garlic minced
  • 3 medium carrots sliced
  • 1 red bell pepper chopped
  • 1 tablespoon tomato paste
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper
  • 1 can 15 ounces diced tomatoes
  • 1 can 15 ounces chickpeas, drained and rinsed
  • 2 cups chicken broth
  • 1 cup water
  • 1 bay leaf
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons chopped fresh parsley
  • Cooked couscous for serving

Equipment

  • 1 Dutch oven 5 to 6 quart size

Method
 

Instructions
  1. Heat the Morocco Infused Olive Oil Blend in a Dutch oven or heavy pot over medium heat.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Remove the bay leaf and stir in the lemon juice and parsley. Taste and adjust the seasoning if needed.
  8. 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.

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