One-Pot Moroccan-Spiced Chicken Stew
A vibrant, one-pot stew brimming with tender chicken, sweet potatoes, and chickpeas. The warm, aromatic spices and a touch of sweet apricot create a truly comforting and healthy meal, perfect for a weeknight dinner that tastes like it took all day to make.
Servings 6
Calories 435kcal
Equipment
- Large Dutch oven or heavy-bottomed pot with a lid
- Small Mixing Bowl
- Chef's knife & cutting board
- Measuring spoons and cups
Ingredients
Spice Blend
- 1 teaspoon smoked paprika
- 1 teaspoon ground turmeric
- ½ teaspoon ground ginger
- ¼ teaspoon allspice
- ¼ teaspoon red pepper flakes
Stew
- 6 boneless skinless chicken thighs (about 1 ¾ pounds / 800g total)
- 1 ½ teaspoons kosher salt divided
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion chopped
- 1 large sweet potato peeled and cut into ¾-inch cubes (about 1 ½ cups)
- 1 tablespoon freshly grated ginger
- 2 cloves garlic minced
- 1 cup 240 mL low-sodium vegetable broth
- 1 28-ounce / 794 g can crushed tomatoes
- 1 15-ounce / 425 g can chickpeas, drained and rinsed
- ⅓ cup 50 g chopped dried apricots
- Zest of ½ lemon
- 2 teaspoons fresh lemon juice
- ½ cup mixed fresh cilantro and flat-leaf parsley roughly chopped for garnish
Instructions
- Prepare the Chicken: In a small bowl, whisk together the smoked paprika, turmeric, ground ginger, allspice, and red pepper flakes. Pat the chicken thighs dry and season them on all sides with the spice blend and ½ teaspoon of the kosher salt.
- Sear for Flavor: Warm the olive oil in the Dutch oven over medium-high heat. Carefully place the seasoned chicken in the hot oil. Sear for 3–4 minutes per side until a deep golden-brown crust forms. Work in two batches if necessary to avoid overcrowding the pot. Transfer the seared chicken to a plate.
- Build the Base: Reduce heat to medium. Add the chopped onion and sweet potato to the pot, stirring to scrape up any flavorful browned bits from the bottom. Cook for about 5 minutes, until the onion begins to soften. Add the grated ginger and minced garlic, cooking for one minute more until fragrant.
- Combine & Simmer: Pour in the vegetable broth to deglaze the pot. Add the crushed tomatoes, chickpeas, and chopped apricots. Stir everything together and bring the mixture to a gentle simmer.
- Cook the Stew: Return the seared chicken thighs to the pot, nestling them into the stew. Once simmering again, reduce the heat to low, cover the pot, and cook for 40–45 minutes. The stew is ready when the sweet potatoes are fork-tender and the chicken is cooked through to an internal temperature of 165°F (74°C).
- Finish & Serve: Turn off the heat. Shred the tender chicken with two forks directly in the pot. Stir in the remaining 1 teaspoon of kosher salt, the lemon zest, and the fresh lemon juice. Let the stew rest for 5 minutes for the flavors to meld. Ladle into bowls and garnish liberally with the fresh cilantro and parsley mixture.
Notes
📦 Storage & Variations
Storage: This stew tastes even better the next day. Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of broth if needed. Variations: Butternut squash can be used in place of sweet potato. For a different sweet note, try using chopped pitted dates instead of apricots. For a spicier kick, add a thinly sliced jalapeño along with the onions.🍽️ Nutrition Facts (Per Serving)
Serving Size: about 1 ½ cups- Calories: 435
- Total Fat: 16 g
- Saturated Fat: 3.8 g
- Polyunsaturated Fat: 3.2 g
- Monounsaturated Fat: 7.5 g
- Cholesterol: 145 mg
- Sodium: 599 mg
- Total Carbohydrate: 32 g
- Dietary Fiber: 7.5 g
- Total Sugars: 15 g
- Protein: 40 g
- Vitamin D: 0.2 mcg (1% DV)
- Calcium: 110 mg (8% DV)
- Iron: 4.2 mg (23% DV)
- Potassium: 1020 mg (22% DV)