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

Moroccan Chicken Stew with Sweet Potatoes, Apricots and Kale

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


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.


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
  • 3/4 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.


  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
  • Method: Oven braised
  • Cuisine: Moroccan