Serves 4
70 min
Moroccan Chicken Stew with Almonds and Chickpeas
Recipe GLPR4df743b969f8dc
A warming, aromatic North African stew featuring tender chicken braised with warm spices, earthy chickpeas, and crunchy roasted almonds. This traditional Moroccan dish balances savory depths with subtle sweetness and fragrant warming spices, creating a complex and satisfying one-pot meal.
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Ingredients
3 lb chicken thighs and drumsticks, skin-on and bone-in
3 tbsp butter
1 large yellow onion, diced
4 cloves garlic, minced
1 tbsp ground ginger
1 tsp ground cumin
1 tsp ground cinnamon
½ tsp ground turmeric
¼ tsp cayenne pepper
1 tsp sea salt
½ tsp black pepper
2 cups low-sodium chicken broth
1 can (15 oz) chickpeas, drained and rinsed
½ cup roasted unsalted almonds
2 tbsp fresh cilantro, chopped
1 tbsp fresh lemon juice
Directions
Pat the chicken dry with paper towels and season generously with salt and black pepper on all sides.
Heat 3 tablespoons of butter in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches, brown the chicken pieces until the skin is golden on all sides, about 3–4 minutes per side. Transfer the browned chicken to a plate.
In the same pot, add the diced onion and cook until softened and beginning to caramelize, about 4–5 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
Stir in the ground ginger, cumin, cinnamon, turmeric, and cayenne pepper. Toast the spices in the fat for about 1 minute, stirring constantly to release their flavors and prevent burning.
Pour in the chicken broth, scraping up any browned bits from the bottom of the pot with a wooden spoon. Return the chicken pieces to the pot, nestling them into the liquid.
Bring the mixture to a gentle simmer, then reduce the heat to medium-low. Cover and simmer for about 25 minutes, until the chicken is cooked through and tender. The internal temperature of the thickest part of the chicken should reach 165°F.
Stir in the drained chickpeas and roasted almonds. Simmer uncovered for another 10 minutes to blend the flavors.
Finish the stew with fresh lemon juice and adjust the seasoning with additional salt and pepper as needed. Garnish with fresh cilantro before serving.
