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Moroccan-Style Chicken Stew
Source: dLife

A hearty stew slow cooked with chicken, garbanzo beans, vegetables and spices.

Prep Time: 10 minutes
Cook Time: 20 minutes
Difficulty: Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 352.3
Total Carbs 22.8 g
Dietary Fiber 5.2 g
Sugars 5.7 g
Total Fat 15.0 g
Saturated Fat 4.0 g
Unsaturated Fat 0.5 g
Potassium 464.5 mg
Protein 33.5 g
Sodium 376.3 mg
Dietary Exchanges
1 Fat , 1 1/2 Vegetables , 1 Starch , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 tbsp  olive oil
1 each  medium onions
1 tbsp  white all purpose flour
1 tsp  ground coriander
1 tsp  ground cumin
0 1/2 tsp  salt
0 1/4 tsp  ground cayenne (red pepper)
0 1/4 tsp  ground cinnamon
1 1/2 lb  boneless skinless chicken thighs
2 each  medium garlic cloves
29 oz  whole canned unsalted tomatoes
15 oz  canned garbanzo beans (chickpeas), unsalted
0.3333 each  seedless raisins
2 oz  canned green olives
1 cup  cold water
0 1/2 cup  fresh cilantro
  1. In nonstick 5- to 6-quart Dutch oven, heat oil over medium heat until hot. Add onion and cook, stirring, until light golden, approximately 5 minutes.
  2. Using a pie plate, mix flour with coriander, cumin, salt, ground red pepper and cinnamon. Toss chicken with flour mixture to coat evenly.
  3. Add chicken to Dutch oven and cook, turning once, until lightly browned, approximately 7 minutes. Add garlic and cook 1 minute.
  4. Stir in tomatoes, beans, raisins, olives and water. Simmer, breaking up tomatoes with side of spoon, until chicken is no longer pink throughout (5 minutes). Garnish with cilantro.

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