Moroccan Chicken Stew

Nanette Kessler


This is a recipe I have been making for years. My husband actually pinched it from a Men's Health magazine. We've made our own small tweeks (mostly to the measurments). It's so flavorful yet healthy and so easy to make! If you like spicy food, you will love this!


★★★★★ 1 vote

5 Min
30 Min


  • 4
    chicken breasts
  • 2 Tbsp
    olive oil
  • dash(es)
    salt and pepper to taste
  • 2 small
    zuchinni's, cubed
  • 16 oz
    garbanzo beans, drained
  • 2 can(s)
    diced tomatoes, (i use rotel, 14.5 oz, mild with green chilies)
  • 2 c
    chicken broth
  • 1 tsp
    ground cumin
  • 1/2 tsp
    cayenne pepper
  • 1/2 tsp
    ground cinnamon
  • Handful
    fresh cilantro, washed and dried, roughly chopped
  • 2 box
    couscous (i use near east, toasted pinenut)

How to Make Moroccan Chicken Stew


  1. Cook Chicken on medium high in skillet with olive oil and dash of salt and pepper. (4 mins per side until done) Remove from pan, rest on cutting board. Cut into bite size pieces.
  2. To pan, (on same temperature) add cubed zucchini and cook until lightly browned, about 2 minutes.
  3. Add chicken back to pan along with: Garbanzo beans, diced tomatoes, chicken stock, about 2 tbsp fresh cilantro and Cumin, Cinnamon and Cayenne.
  4. Stir and bring to boil. Once it boils, turn down to a simmer. Simmer for 20 minutes covered.
  5. While the Moroccan chicken cooks, prepare couscous based on box directions. Add a bit more fresh cilantro to couscous, stir.
  6. To serve: Spoon about ½ cup couscous to bowl, add about 1 cup Moroccan chicken with broth.

Printable Recipe Card

About Moroccan Chicken Stew

Course/Dish: Chicken
Other Tags: Quick & Easy Healthy

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