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Moroccan Chicken Stew

Moroccan Chicken Stew

Nutrition Facts
  • cal. (kcal) 434
Moroccan Chicken Stew
  • Makes: 6 servings
  • Prep: 20 mins
  • Total Time: 1 hr 5 mins
  • Carb Grams Per Serving: 41


  • 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.

Nutrition Information

Servings Per Recipe: 6
PER SERVING: 434 cal., 18 g total fat (4 g sat. fat), 662 mg sodium, 41 g carb. (8 g fiber), 29 g pro.