Description
A deeply flavorful Moroccan chicken stew with tender chicken thighs, sweet potatoes, dried apricots, and warm spices including cinnamon, cumin, garlic, and ginger, oven-braised until meltingly tender. An unforgettable one-pot meal.
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
- 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
Toppings
- Fresh cilantro leaves, roughly chopped
- Slivered almonds, toasted in a skillet over medium heat, while tossing and watching carefully to prevent burning.
Want To Save this Recipe?
Instructions
- Preheat oven to 350F.
- Season 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 to the pot: 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.
- 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.
- Serve stew in bowls, topped with cilantro and almonds. This stew is delicious served over rice or couscous.
- Prep Time: 30 mins
- Cook Time: 1 hour 15 mins
- Category: Chicken Dinner, Dinner, maine course, Stew
- Method: Braising, oven braising
- Cuisine: Moroccan