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Moroccan-style chicken and chickpea stew

This Moroccan-style chicken and chickpea stew is acomforting, hearty one-pot meal packed with vegetables, warming spices andplenty of flavour. Chicken thighs and chickpeas make it satisfying andprotein-rich, while carrots, celery, pepper and leafy greens add colour, fibreand texture. Cumin, paprika and chilli give the tomato-based sauce a gentleMoroccan-inspired warmth, with preserved lemon and olives adding a lovelysalty, tangy finish. This easy chicken stew is ideal for a nourishing midweekdinner and requires relatively little hands-on preparation. Serve it withcouscous, rice or bulgur to soak up the richly flavoured sauce.
Print Recipe
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Moroccan
Ingredients Method

Ingredients
  

  • 1 tbsp olive oil
  • 1 onion
  • 2 garlic cloves
  • 2 carrots
  • 1 celery stick
  • ½ red or yellow bell pepper
  • 2 tsp Moroccan chicken herb mixture
  • 1 tsp ground cumin
  • 1 tsp paprika
  • ½ tsp chilli flakes
  • 2 pinches ground peppercorns
  • 1 cup chopped tomatoes
  • 1 chicken stock cube
  • 1 cup water approx.
  • 2 skinless chicken thigh fillets chopped
  • 1 tin x 400g chickpeas drained and rinsed
  • 1 handful chopped greens such as spinach, kale or cavolo nero
  • 1 handful olives
  • ½ preserved lemon finely chopped (optional)
  • 2 tbsp chopped fresh parsley
  • A little olive oil for cooking

Method
 

  1. Finely chop the onion and garlic.
  2. Chop the carrots, celery and red pepper into small pieces.
  3. Heat a little olive oil in a large casserole dish over a medium-low heat.
  4. Add the chopped vegetables and gently sauté for about 8 minutes, stirring occasionally, until they begin to soften.
  5. Add the Moroccan herb mixture, cumin, paprika, chilli flakes and ground peppercorns.
  6. Stir for about 1 minute, until fragrant, then add the chopped tomatoes, stock cube and enough water to create a good stew-like consistency.
  7. Bring to the boil, then cover and reduce the heat and simmer for about 20 minutes.
  8. Add the chopped chicken, chickpeas, preserved lemon, if using, and your chosen greens.
  9. Bring back to the boil, then cover and cook for about 10 minutes, or until the chicken and vegetables are tender and cooked through.
  10. Stir in the olives and chopped parsley, then serve hot with couscous, rice or bulgur