Hello Healthy Meal Preppers!

Rich, aromatic, and deeply comforting, this Moroccan Chicken Stew is a perfect blend of warm spices and wholesome ingredients. Tender chicken is slow-simmered with tomatoes, chickpeas, and a fragrant mix of cumin, cinnamon, and paprika, creating a dish that’s both hearty and full of bold flavors. Served with couscous or crusty bread, it’s a meal that brings warmth to every bite.

What makes this stew special is its balance—savory, slightly sweet, and packed with nourishing ingredients, all coming together in one pot. Ready in under an hour, it’s an easy way to enjoy the rich flavors of Moroccan cuisine at home. Let’s get cooking.

Moroccan Chicken Stew Recipe:

Per serving: 440 Calories • 38.6g Carbs (8.0g Fiber) • 24.5g Fat • 21.7g Protein

15 minutes to prep , 60 minutes to cook

Ingredients

Scaled to 1 serving

• 1/16 cup, slivered Almonds (6.8 g)

• 3/4 tsp Butter (3.5 g)

• 1/2 small raw Red Onion (35 g)
  (Finely sliced)

• 1 cloves, minced Garlic (3 g)

• 1 1/2 tbsp Ginger root (9 g)
  (Peeled and finely grated)

• 1/4 tsp, ground Cumin (0.8 g)

• 1/4 tsp Cinnamon (0.7 g)

• 1/8 tsp Paprika (0.3 g)

• 1 thigh, bone removed Chicken thigh (94 g)

• 1/2 medium Red bell pepper (60 g)
  (Thinly sliced)

• 1/4 fruit without seeds Lemons (27 g)
  (Cut into thick slices)

• 1 tbsp Olives (8.4 g)

• 1/4 cup Chicken stock (60 g)

• 1 date, pitted Dates (24 g)
  (Chopped)

• 1/16 tsp Chili powder (0.2 g)

• 3/8 cup, pieces Green beans (38 g)
  (Halved)

• 1/16 cup Fresh cilantro (1 g)
  (Chopped)

• 0 tbsp Parsley (3.8 g)
  (Chopped)

Directions

Directions are for original recipe of 4 servings

1. In a large, dry pan, toast the almonds for 2 minutes until golden. Set aside.

2. In the same pan, heat the butter and cook the finely sliced onions gently for 8 minutes until softened. Add the minced garlic, grated ginger, cumin, cinnamon, and paprika, and fry for 1 minute more.

3. Add the chicken thighs, skin-side down, and cook until the skin is golden and crisp. Turn and cook until lightly golden on the other side.

4. Add the sliced red peppers, lemon slices, olives, chicken stock, and chopped dates. Simmer with the lid on for about 40 minutes until the chicken is cooked through.

5. If the sauce is too watery, remove the lid and let it reduce. If too thick, add a few tablespoons of water.

6. Add the halved green beans in the final 4 minutes of cooking. Season to taste and top with freshly chopped cilantro, parsley, and toasted almonds to serve.