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Moroccan chicken stew with chickpeas in a rich red broth in a wide bowl topped with cilantro, set on a rustic table, natural light, shallow depth of field, landscape orientation

Spicy Moroccan Chicken Stew

Chicken is prepared with chickpeas in a tomato broth with a special aroma.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1.5 lb chicken thighs cubed
  • 1 onion diced
  • 2 tsp ground cumin
  • 1 tsp cinnamon
  • 28 oz crushed tomatoes
  • 15 oz chickpeas drained

Method
 

  1. Brown the chicken in a large pot, then set aside.
  2. Saute the onion until soft, then stir in the cumin and cinnamon.
  3. Pour in the crushed tomatoes and chickpeas.
  4. Return the chicken to the pot and bring to a simmer.
  5. Cover and cook for 30 minutes until the chicken is tender and the broth thickens.

Notes

Serve over couscous to soak up all that spiced broth.