• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Panning The Globe
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • Home
  • Recipes
  • About
  • Contact
  • Press
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • About
  • Contact
  • Press
×

Home » Recipes » Chicken

Moroccan Chicken Stew with Sweet Potatoes Apricots and Kale

March 21, 2015 Updated April 26, 2022 by Lisa Goldfinger 19 Comments This post may contain affiliate links

Jump to Recipe·Print Recipe
blue bowl filled with colorful Moroccan chicken stew with sweet potatoes and kale

This Moroccan Chicken Stew is one of my favorite one-pot dinners. It's easy to prep and delicious enough for a special occasion. A gentle oven braise yields fall-apart tender chicken thighs and vegetables, infused with wonderful aromatic spices. It's gluten-free, dairy-free and Paleo.

This Moroccan Chicken Stew is a one-pot dinner with fall-apart tender chicken thighs, sweet potatoes, dried apricots and kale, oven-braised in chicken and broth aromatic spices. [paleo] [gluten-free, dairy-free] l panningtheglobe.com

I shared this recipe for Moroccan chicken stew with sweet potatoes long before I had a food blog, before we all used the internet and before email was a common means of communication. It's one of my longtime favorite recipes.

This Moroccan Chicken Stew is a one-pot dinner with fall-apart tender chicken thighs, sweet potatoes, dried apricots and kale, oven-braised in chicken broth and aromatic spices. [paleo] [gluten-free, dairy-free] l panningtheglobe.com

The chicken is super tender and it soaks up all the delicious flavors of cinnamon, cumin, garlic and ginger. The sweet potatoes and kale are healthy and delicious. The apricots melt into the sauce with their tangy sweetness. It's a perfect hearty, healthy one pot meal.

HOW TO MAKE MOROCCAN CHICKEN STEW

The whole recipe happens in one pot, which always makes me happy. While the oven is pre-heating brown the chicken in the your heavy pot or Dutch oven. Set them aside and sauté your aromatic vegetables: onions, garlic and ginger. Then toast the spices for 30 second: cinnamon, cumin, coriander, paprika, red pepper, and salt. Return the chicken to the pot and add sliced sweet potatoes, dried apricots, chicken broth and lemon juice. Cover the pot and set it in the oven for a 45 minute braise. Remove the pot from the oven and immediately add the slivered kale, which will wilt from the heat of the stew.

This Moroccan Chicken Stew is a one-pot dinner with fall-apart tender chicken thighs, sweet potatoes, dried apricots and kale, oven-braised in chicken broth and aromatic spices. [paleo] [gluten-free, dairy-free] l panningtheglobe.com

This recipe comes from my mother-in-law Barbara, who first cooked it for the family more than 20 years ago. She had a little faded newspaper clipping of the recipe with her own scribbled notes on it. Her friend Joanie had given it to her many years before. I copied it by hand onto a piece of lined paper, took it home, and typed it out on my computer, onto my "favorite recipes" file.

I shared it over the phone or by handing out xeroxed copies to friends and neighbors. Sharing and liking was different back then, before Facebook and links and blogs and Epicurious, but recipes still managed to get around. Some even went viral. I'm pretty sure this one did.  I don't have any official counts, but I hear from friends and relatives, from time to time, that they are still cooking it and sharing it and enjoying it.

This Moroccan Chicken Stew is a one-pot dinner with fall-apart tender chicken thighs, sweet potatoes, dried apricots and kale, oven-braised in chicken broth and aromatic spices. [paleo] [gluten-free, dairy-free] l panningtheglobe.com

Gazing into this bowl of Moroccan chicken stew brings me back in time. I remember standing on Barbara's front porch with my husband Eddie and the kids, waiting for her to come to the door, her delight in seeing us and the kids, the warmth of her house, and the wonderful aromas emanating from her kitchen. She was an amazing cook. Lots of my favorite recipes and inspiration came from Barbara.

More Delicious Moroccan Recipes

• Moroccan Lentil Soup
• Ras El Hanout Spice Mix
• Ras El Hanout Grilled Chicken Thighs
• Slow Cooker Chicken Tagine with Apricots and Chickpeas
• Spicy Moroccan Sweet Potato Stacks
• Moroccan Carrot Soup with Lemon Honey Yogurt
• Moroccan Raw Carrot Salad

Here's the recipe for Moroccan Chicken Stew with Sweet Potatoes, Apricots and Kale. If you try this recipe, please come back to leave a comment and a rating. I'd love to know how you like it!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
This Moroccan Chicken Stew is a one-pot dinner with fall-apart tender chicken thighs, sweet potatoes, dried apricots and kale, oven-braised in chicken broth and aromatic spices. [paleo] [gluten-free, dairy-free] l panningtheglobe.com

Moroccan Chicken Stew with Sweet Potatoes, Apricots and Kale


★★★★★

5 from 7 reviews

  • Author: Lisa
  • Total Time: 1 hour 45 mins
  • Yield: 6-8 1x
Print Recipe

Description

A delicious, healthy one pot dinner stew with chicken thighs, sweet potatoes, kale and  warm Moroccan flavors of cinnamon, cumin, garlic and ginger. {paleo}

Adapted from my mother-in-law Barbara's recipe that she found in some newspaper many years ago.


Ingredients

Units Scale
  • For the Chicken
  • 12 boneless, skinless chicken thighs
  • 2 tablespoons olive oil or other cooking oil
  • Kosher salt
  • Fresh ground black pepper
  • The Aromatic Vegetables
  • 2 yellow or spanish onions peeled, halved lengthwise, and thinly sliced
  • 4 large garlic cloves, minced
  • 1 tablespoon minced ginger root
  • Spices
  • 1 tablespoon ground cinnamon
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 teaspoon sweet paprika
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon kosher salt
  • Additional Ingredients
  • 3 medium sweet potatoes, peeled and cut into bite sized pieces
  • ¾ cup dried apricots, chopped or sliced into strips
  • 4 cups low-salt chicken broth (I recommend Swanson's)
  • 3 tablespoons fresh lemon juice
  • 1 bunch lacinato kale (also called dinosaur kale or cavolo nero), washed, thick center ribs removed, leaves stacked and sliced into 1-inch strips.
  • Salt and pepper, to taste
  • Garnish
  • Fresh cilantro leaves, roughly chopped
  • Slivered almonds, toasted in a skillet over medium heat, while tossing and watching carefully to prevent burning.

Instructions

  1. Preheat oven to 350F. Sprinkle chicken generously with salt and pepper on both sides. Heat 2 tablespoons oil over medium-high heat in a large heavy pot or Dutch oven. Brown the chicken thighs in batches (5 or 6 at a time, so as not to crowd), about 4 minutes per side. Transfer chicken to a plate and set aside. Add aromatic vegetables: onions, garlic, and ginger. Lower the heat to medium and cook, stirring occasionally, until onions are softened, about 7 minutes. Add spices: cinnamon, cumin, coriander, paprika, red pepper, and salt. Cook, stirring, for 30 seconds. Return chicken to the pot. Add sweet potatoes, apricots, chicken broth and lemon juice. Bring liquid to a boil. Cover pot and transfer to the oven. Cook for 45 minutes.
  2. Remove pot from the oven and uncover. Using a large spoon or spatula, gently push aside some chicken and potatoes so you have a small area near the edge of the pot that's mostly broth. Push the slivered kale down into the broth with a wooden spoon, a little at a time. It will shrink when it hits the hot broth. Gently stir the softened kale into the stew. Season stew with salt and pepper, to taste.
  3. Serve stew in bowls with cilantro and almonds sprinkled on top or on the side. Serve over rice or couscous, if you like.
  • Prep Time: 30 mins
  • Cook Time: 1 hour 15 mins
  • Category: Stew
  • Cuisine: Moroccan

Did you make this recipe?

If you make this recipe, please let me know how it turns out for you! Leave a comment below and share a picture on instagram with the hashtag #panningtheglobe

 

More Chicken Recipes

  • Slow Cooker Chicken Thighs Korean Style
  • Curried Chicken Salad
  • Braised Chicken with Shallots and Mustard Wine Sauce
  • Easy Spanish Paella Recipe

Filed Under: Africa, All Recipes, Chicken, Lunch and Brunch, main course, Morocco, Stew Tagged With: dairy-free, gluten-free, paleo

Reader Interactions

Comments

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Tallia Attaile

    December 31, 2022 at 9:54 am

    Made on a very, very cold night...with a whole chicken instead of multiple thighs. Loved this...will make enough for leftovers next time!

    ★★★★★

    Reply
  2. Lisa

    February 08, 2022 at 8:36 pm

    I can only say how perfect this recipe is to make. It’s easy and so very good. Love your website! Thanks.

    ★★★★★

    Reply
    • Lisa

      February 09, 2022 at 7:48 am

      Hi Lisa - I'm so glad you enjoyed the Moroccan chicken stew. Thank you for your note 🙂

      Reply
  3. Ellen

    August 11, 2021 at 6:09 am

    This was great. Thanks for sharing it.

    ★★★★★

    Reply
  4. Umm Abdullah

    July 09, 2021 at 1:07 pm

    This was fantastic! I don't know if my cumin is very strong or if I accidentally put too much, but I'll put less next time. Otherwise, the flavors were great. Next time, I might add a can of chopped tomatoes and maybe even a can of chickpeas - I don't know if that's authentic, but it sounds good to me. Thanks for the recipe.

    ★★★★★

    Reply
  5. JC

    May 28, 2021 at 1:41 pm

    This is absolutely fantastic! I modified it for cooking in InstantPot (mostly just rearranging cooking order) and the flavour is amazing - sweet, savory and absolutely delicious in texture. Do standard sauté of garlic, ginger then add/caramelize onions; add spices, etc then add whole, submerged chicken; cook on manual for 10 mins leaving out the kale and lemon juice; quick release and then fold in the kale and lemon juice. I also didn't have Red Pepper Flakes so substituted with 1/3 tsp cayenne - OMG -SO GOOD! I also love it chilled (very similar to Gazpacho with a sweetness kick) though if you're going to serve cold I recommend tearing up the chicken after cooking with two forks rather than leaving whole before serving. Thanks for a fantastic recipe I very much look forward to trying out some more of your dishes - yum!

    ★★★★★

    Reply
  6. Addie Engebretson

    November 02, 2020 at 3:13 pm

    Could you substitute dates (in equal or less amount) for the apricots?

    Reply
    • Lisa

      November 02, 2020 at 6:49 pm

      Hi Addie. I think dates would work well and melt into the stew adding rich sweetness. They don't have the bright tanginess of apricots but you can always add some lemon juice if you need it. I hope you enjoy!

      Reply
  7. QL7

    December 21, 2019 at 5:47 pm

    I used your recipe as a basis for my tagine. My friends brought back a couple of spice packs from Morocco, and I used that. I did add the hot pepper flakes, as I like a bit of a kick. I also had a couple of preserved lemons and included them.
    The sweet potatoes took this over the top. SO good!
    Served with couscous, of course.

    Thanks for posting

    Reply
  8. Nelly

    January 16, 2018 at 5:21 pm

    Really, really delicious! My only change would be to cut down on cooking time. I thought the sweet potatoes got too soft. I’m enjoying your websit with very interesting, flavorful recipes!

    Reply
  9. Laurie

    March 01, 2017 at 8:27 pm

    This is amazing! I have been doing a different country dinner party every other weekend. Next one I may have to do this. My dinner parties include main meals, desserts and cookies. Will have to research what else I am going to serve for the other courses! Thank you for this blog! I will be doing a lot more researching from your blog!

    ★★★★★

    Reply
    • Lisa

      March 03, 2017 at 7:33 am

      Hi Laurie, So fun that you host a theme dinner party every other weekend! I love that idea!! I'm glad you found my blog and I hope you discover some delicious recipes for your dinners.

      Reply
  10. nina mayer

    February 08, 2016 at 11:14 am

    I made this yesterday for my Super Bowl gathering--it was a huge hit! Everyone wanted the recipe.
    Delicious, hearty, and easy to prepare.

    I will definitely make it again.

    ★★★★★

    Reply
    • Lisa

      February 08, 2016 at 1:18 pm

      Thanks Nina! I'm so glad you enjoyed it - it's one of my longtime favorites!

      Reply
  11. Stacie

    May 06, 2015 at 6:28 pm

    I just finished this incredibly flavorful stew. It had just the right amount of heat and sweet! I will definitely make this dish again...and again! The only change I made was a reduction in the amount of cinnamon. My husband and I LOVED it!!

    Reply
  12. Maureen | Orgasmic Chef

    March 28, 2015 at 6:33 pm

    I love dishes like this where all the flavors come together and there's lots of sauce to mop up. I wouldn't want to miss a single bit of this.

    Reply
  13. Carol at Wild Goose Mama

    March 26, 2015 at 9:20 pm

    You have THE most amazing recipes. I am not surprised to hear about the long term popularity of this one. I love the story. I love that it's time tested. I love the honoring of your mother-in-law. Thank you for sharing.

    Reply
  14. Jen

    March 22, 2015 at 7:56 pm

    Great recipe adapted from our mother in laws all time favorites. Been making this dish without kale for years. Be sure to have some nice crusty bread to sop up the flavorful juices.

    Reply
  15. Rachel (Rachel's Kitchen NZ)

    March 21, 2015 at 2:40 pm

    Oh, what a lovely story associated with this recipe - Lisa - yes, I think we sometimes forget what it was like before the days of internet etc! I am always sorry that my mother's recipe files got lost.

    Reply

Primary Sidebar

Welcome to Panning the Globe

Hi, I'm Lisa! I believe we can all make the world's most delicious dishes at home.
I'm excited to share with you hundreds of fabulous, globally inspired recipes to feed your family and entertain your friends.

More about me →

TRENDING FAVORITES

  • Ottolenghi's Roast Chicken with Za'atar and Sumac
  • Award Winning White Chicken Chili
  • Eddie's Award Winning Chili
  • Indian Lamb Biryani
  • The Best Easy Ratatouille Recipe
  • Teriyaki Salmon Rice Bowl with Spinach and Avocado
  • Healthy Shepherd's Pie
  • Senegalese Chicken Yassa

MORE POPULAR RECIPES

STAY ON TOP OF WHAT’S COOKING

Subscribe to our free newsletter and get the newest recipes and seasonal menu ideas sent directly to your inbox.

Footer

LET'S CONNECT!

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Footer

↑ back to top

Newsletter

  • Sign Up! for emails and updates

Browse

  • Contact
  • All Recipes
  • Quick & Easy Recipes
  • Side Dish Recipes

banner with names of publications that have featured recipes from panning the globe

COPYRIGHT © 2019 · LISA GOLDFINGER AND PANNING THE GLOBE · ALL TEXT, RECIPES, CONTENT AND IMAGES ON THIS SITE ARE THE SOLE PROPERTY OF LISA GOLDFINGER AND PANNING THE GLOBE.

PRIVACY POLICY · CONTACT ME · SUBSCRIBE

1.0K shares