Recipe: Moroccan Stewed Chicken

This dish is one of our go-to meals for something quick, easy and tasty. This is also an easy recipe to buy everything organic.

Moroccan Stewed Chicken


  • 450 grams boneless, skinless chicken thighs
  • Salt and pepper
  • 1 large zucchini, cut into cubes
  • 1 can chickpeas
  • 1 can diced tomatoes
  • 1 tbsp olive oil
  • 1 cup chicken stock
  • 1/2 tsp paprika
  • 1 tsp cumin
  • 1 tsp ground cinnamon
  • Chopped fresh cilantro for garnish

(We make a side of pine nut couscous with chopped dried apricots to go with the stew.)

Cooking Instructions

  1. Heat the oil in a large pan over medium-high heat.
  2. Season the chicken thighs with salt and pepper, place them in the pan and cook them for two to three minutes on each side, until brown.
  3. Add the zucchini and continue cooking, stirring occasionally.
  4. When the zucchini has browned lightly, add the chickpeas, tomatoes, chicken stock, paprika, cumin and cinnamon.
  5. Turn the heat to low and simmer for 10 to 15 minutes, until the chicken is tender and cooked through.
  6. Season to taste with more salt and pepper, add garnish with chopped coriander. Serves four.

Recipe courtesy of Men’s Health Magazine


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