My Favorite One-Pot Wonder: Moroccan-Spiced Chicken Stew

There are some recipes I save for lazy Sundays—the ones that take all afternoon, filling the house with incredible smells. For years, my go-to was a slow-cooker Moroccan stew. The only problem? I always craved it on busy weeknights when I didn’t have six hours to spare.

That’s how this recipe was born. I was determined to capture that same soul-warming, complex flavor in a fraction of the time. After a few tries, I realized the secret wasn’t the slow cooker; it was about building layers of flavor in one pot on the stove. This version became an instant classic in my home, and I have a feeling it will in yours, too. It’s the perfect answer to “What’s for dinner?” when you want something that feels special without spending all evening in the kitchen.

Why This Recipe Is a Keeper

This isn’t just another chicken stew. It’s a dish that delivers on every level, and here’s why I think you’ll love it:

• One-Pot Magic: Everything—from searing the chicken to simmering the stew—happens in a single Dutch oven. This means flavor gets locked in at every stage, and cleanup is an absolute breeze.
• A Symphony of Flavors: We’re not just throwing things in a pot. We build flavor by creating a fragrant spice blend, searing the chicken to get a beautiful crust, and simmering everything together until it’s rich and harmonious. The combination of sweet (apricot, sweet potato), savory (chicken, broth), and bright (lemon, fresh herbs) is just irresistible.
• Healthy Meets Hearty: It’s packed with lean protein, nutrient-rich sweet potatoes, and fiber-filled chickpeas, making it a wholesome meal that’s also incredibly satisfying and comforting.

What You’ll Need

Here’s a quick look at the ingredients. The magic is in the mix of warm spices and fresh finishers!

For the Spice Blend:

• • 1 teaspoon smoked paprika
  • 1 teaspoon ground turmeric
  • ½ teaspoon ground ginger
  • ¼ teaspoon allspice
  • ¼ teaspoon red pepper flakes

For the Stew:

• • 6 boneless, skinless chicken thighs: I highly recommend thighs over breasts here; they stay incredibly tender and juicy during the simmer.
  • 1 ½ teaspoons kosher salt, divided
  • 2 tablespoons extra-virgin olive oil
  • 1 medium yellow onion, chopped
  • 1 large sweet potato, peeled and cubed
  • 1 tablespoon freshly grated ginger: The fresh stuff makes a huge difference!
  • 2 cloves garlic, minced
  • 1 cup low-sodium vegetable broth
  • 1 (28-ounce) can crushed tomatoes
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • ⅓ cup chopped dried apricots: These add little pockets of sweetness that are just divine.
  • Zest and juice of ½ lemon: This is the bright, finishing touch that wakes everything up.
  • ½ cup mixed fresh cilantro and flat-leaf parsley: Don’t skip the fresh herbs! They add so much life to the finished dish.

Step-by-Step Instructions

1. Get Your Spices and Chicken Ready. In a small bowl, whisk together the smoked paprika, turmeric, ground ginger, allspice, and red pepper flakes. Pat your chicken thighs dry with a paper towel (this helps them get a better sear!) and season them all over with the spice blend and ½ teaspoon of the kosher salt.
2. Sear for Maximum Flavor. Warm the olive oil in a large Dutch oven over medium-high heat. Carefully place the seasoned chicken in the hot oil. Don’t skip this step—searing creates a beautiful brown crust that adds tons of deep, savory flavor to the stew. Cook for 3–4 minutes per side. You may need to do this in two batches to avoid overcrowding the pot. Once browned, transfer the chicken to a plate.
3. Build the Aromatic Base. Reduce the heat to medium. Add the chopped onion and sweet potato to the same pot. Cook for about 5 minutes, stirring occasionally, until the onion starts to soften. Add the fresh ginger and minced garlic and cook for one more minute until you can smell that amazing fragrance.
4. Bring It All Together. Pour in the vegetable broth, using your spoon to scrape up any delicious browned bits from the bottom of the pot. Stir in the crushed tomatoes, chickpeas, and chopped apricots.
5. Let the Magic Happen. Return the seared chicken thighs to the pot, nestling them down into the stew. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot and let it simmer for 40–45 minutes. Just let it do its thing—this is when the chicken becomes fall-apart tender and the flavors all meld together beautifully.
6. The Finishing Touches. Turn off the heat. Use two forks to shred the chicken right in the pot—it should be incredibly tender. Stir in the remaining 1 teaspoon of kosher salt, the lemon zest, and the fresh lemon juice. Give it one last gentle stir, then serve hot, garnished with a generous sprinkle of the fresh cilantro and parsley.

Expert Tips & Tricks

• Substitutions: No sweet potato? Cubed butternut squash works wonderfully. Not a fan of apricots? Try chopped pitted dates for a similar sweet and chewy texture.
• Make it Spicy: If you like more heat, feel free to add a thinly sliced jalapeño along with the onion at the beginning.
• Storage: This stew is one of those amazing dishes that tastes even better the next day. Store leftovers in an airtight container in the fridge for up to 4 days. Reheat it gently on the stovetop.

Serving & Pairing Ideas

This stew is a complete meal in a bowl, but it’s fantastic served over a bed of fluffy couscous or with a side of warm, crusty bread for dipping up every last drop of the delicious sauce. It’s the perfect dish for a cozy night in, especially when the weather starts to cool down. For a drink pairing, a crisp white wine like a Sauvignon Blanc or even a light lager would be perfect.