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Moroccan Chicken Stew with Cauliflower and Chickpeas

This Moroccan chicken stew is an easy one-pot meal that's perfect for relaxed weekends, family dinners or casual get-togethers with friends. Once everything is in the pan, it gently simmers away, needing very little attention. The chicken becomes tender while the vegetables soak up the fragrant spices. A Moroccan spice blend gives the stew its warm, aromatic flavour, but you can easily make your own using cumin, turmeric, paprika, cinnamon, ginger and a pinch of cayenne pepper. Chickpeas and cauliflower make the stew even more satisfying, while the greens added at the end bring freshness and colour. Serve with fluffy couscous or rice and a crisp green salad for a complete meal. Like many slow-simmered dishes, the flavours are even better the following day, making it a great option for preparing ahead.
Print Recipe
Prep Time 10 minutes
Cook Time 55 minutes
Resting Time 4 hours
Total Time 1 hour 5 minutes
Servings: 2 people
Cuisine: North African
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 large whole chicken legs or 4 chicken thighs and drumsticks
  • 1 onion thinly sliced
  • 2 garlic cloves sliced
  • 1 carrot chopped
  • ½ red pepper sliced
  • 1 Tbsp Moroccan spice mix
  • 1 x 400g tin chopped tomatoes
  • 1 star anise
  • 1 cup chicken stock
  • 1 small cauliflower cut into florets
  • 1 x 400g tin chickpeas drained and rinsed
  • 1 cup greens of your choice such as green beans, broad beans, spinach or kale
  • Chopped fresh parsley to serve
  • Olive oil for cooking

Method
 

  1. Heat a little olive oil in a large casserole dish over a medium heat. Brown the chicken on all sides, then transfer it to a plate.
  2. Add a little more oil to the pan if needed. Cook the onion for a few minutes until softened, then add the garlic, carrot and red pepper. Cook for another 3–4 minutes.
  3. Stir in the Moroccan spice mix and cook for 1 minute until fragrant.
  4. Add the chopped tomatoes, chicken stock and star anise, stirring well.
  5. Return the chicken to the casserole. Cover and simmer gently for 20 minutes.
  6. Add the cauliflower florets, turning the chicken over if necessary so it cooks evenly. Cover again and continue cooking for another 20 minutes.
  7. Stir in the chickpeas and cook for a further 10 minutes.
  8. Add your chosen greens and cook for another 5–8 minutes, depending on the variety, until just tender.
  9. Taste and adjust the seasoning if needed. Remove the star anise before serving.
  10. Sprinkle with chopped parsley and serve with couscous or rice.