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Moroccan Chicken Stew

Rated : 
 by 25 people
Makes: 6 servings Prep 20 mins Total Time 1 hr 5 mins View Nutrition Facts


  • 2 tablespoons  extra-virgin olive oil
  • 4 skin-on, bone-in split chicken breasts (about 1 1/2 pounds)
  • 1/2 teaspoon  kosher salt
  • 1 teaspoon  black pepper
  • 1 fennel bulb, cored and thinly sliced
  • 1 teaspoon  grated ginger
  • 2 garlic cloves, minced
  • 3 tablespoons  Moroccan seasoning (such as McCormick)
  • 1 cup  pitted green olives
  • 1 can no-salt-added chickpeas
  • 2 1/2 cups  low-sodium chicken broth
  • 1 tablespoon  lemon zest
  • 1 cup  couscous
  • 2 tablespoons  roasted, salted pumpkin seeds (optional)


1. Heat oil in a Dutch oven over high heat. Season chicken with salt and pepper and add to Dutch oven skin side down, working in two batches. Brown, about 5 minutes each side; transfer to a plate; and cover with aluminum foil.

2. Lower heat to medium and add fennel, ginger and garlic to same pot; cook until soft, about 5 minutes, stirring occasionally. Add Moroccan seasoning, olives, chickpeas, chicken with any juices that have accumulated, broth and lemon zest. Cover and simmer over low heat 45 minutes.

3. Meanwhile, pour 1 cups boiling water over couscous in a large heatproof bowl, stirring to combine. Cover with a dinner plate and let sit 10 minutes; fluff with a fork. Garnish chicken stew with pumpkin seeds, if desired, and serve with couscous.

Moroccan Chicken Stew
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