Best Moroccan Chicken Stew Recipe: Easy One-Pot Meal

My mom always cooked the best food. And her Moroccan chicken stew was no exception. It was packed with flavor, thanks to the olives and pickled lemon. She would often make it for me when I was growing up, and I always looked forward to it.

Now that I’m an adult, I’ve tried to recreate her recipe myself. And while it’s not exactly the same as my mom’s, it’s still pretty amazing. If you’re looking for a delicious and hearty dish, then be sure to try this Moroccan chicken stew recipe!

This recipe for Moroccan chicken stew is a great option for those who are looking for an easy, yet tasty meal. The sauce is packed with flavorful olives and pickled lemon, making it a real treat for the taste buds. Plus, the dish is suitable for both beginners and advanced cooks, so everyone can enjoy it. Whether you’re looking for a dinner option or a family lunch, this recipe is sure to please. So, go ahead and give it a try – you won’t be disappointed!

Moroccan chicken stew with olives and pickled lemon recipe

0 from 0 votes

Course: Main, DinnerCuisine: MoroccanDifficulty: Easy

Cook Mode

Keep the screen of your device on

Servings

6

servings

Prep time

20

minutes

Cooking time

1

hour 

30

minutes

This Moroccan chicken stew is packed with flavor. chicken, olives, and pickled lemon come together in this dish to create a delicious and hearty meal.

Ingredients

• 10 pieces of fresh chicken

• 3 tablespoons oil

• 2 onions sliced ​​into strips

• 2 cloves crushed garlic

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 1 teaspoon turmeric

• 1 teaspoon sweet red paprika

• 1/2 teaspoon hot red paprika

• 3 juicy tomatoes – cut into cubes

• 1 cup boiling water

• 2 cans of a canned olive cocktail without pits

• 1/2 cup homemade or bought lemon (about 5 tablespoons)

• 1/2 bunch coriander

Directions

• use large pot to fry the chicken from all the sides, about 7 minutes cooking.
• Remove the chicken and leave the oil in the pot, add the onion and garlic and fry for about 2 minutes.
• Now add spices to the pot – salt, pepper, turmeric, and paprika, mix and fry for about one minute.
• Add the diced tomatoes and a glass of boiling water to the pot, and add in the olives, pickled lemon and the chicken pieces. Bring to a boil then lower the flame to medium-low and cook with a lid for an hour and a half. During cooking the sauce will shrink.
• After 45 minutes of cooking add fresh coriander and close the lid back on.
• Taste and add salt and pepper to taste, it should be served with white rice or couscous, enjoy!