Moroccan Chicken Stew

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Makes: 4  servings Prep 25 mins Marinate 4 hrs Cook 40 mins


  • 1 tablespoon  chopped garlic
  • 2 teaspoons  salt
  • 1/2 teaspoon  ground ginger
  • 1/2 teaspoon  freshly ground black pepper
  • 1 tablespoon  olive oil
  • 1 pound  boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 tablespoon  butter (no substitutes)
  • 2 cups  water
  • 2 medium onions, sliced
  • 2 tablespoons  chopped fresh flat-leaf parsley
  • 1 cinnamon stick
  • 1/2 teaspoon  ground turmeric
  • 2 large carrots, cubed (1 cup)
  • 1 large zucchini (8 oz.), cubed
  • 8 prunes, halved
  • 4 cups  hot cooked couscous


1. With the flat side of a large knife, crush garlic with salt to form a paste. Combine paste with ginger, pepper and oil in large resealable plastic storage bag. Add chicken, seal bag and toss to coat. Cover and marinate chicken in the refrigerator, tossing occasionally, 4 hours or overnight.

2. Heat butter in large Dutch oven over medium heat. Add chicken smooth side down and cook 5 minutes, turning once, until lightly browned. Add water, onions, parsley, cinnamon and turmeric. Bring mixture just to a boil. Reduce heat to medium-low; cover and cook until chicken is cooked through, 15 to 20 minutes.

3. Remove chicken with slotted spoon to a bowl. Cover and keep warm. Add carrots and zucchini to Dutch oven. Cook, uncovered, 15 minutes, until vegetables are tender. Add chicken and prunes. Cook until heated through, about 3 minutes. Serve with couscous. Makes 4 servings.

Nutrition Facts

  • Servings Per Recipe 4
  • cal.(kcal)495,
  • Fat, total(g)12,
  • chol.(mg)102,
  • sat. fat(g)4,
  • carb.(g)66,
  • fiber(g)6,
  • pro.(g)32,
  • sodium(mg)1320,
  • Percent Daily Values are based on a 2,000 calorie diet
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