This is an easy and exotic Moroccan chicken stew recipe with flavors that meld together nicely for a delicate fragrant mix of sweet and spicy. Full of deep flavors with spices, tender apricots, and succulent chicken. This recipe makes an ordinary chicken stew over the moon delicious. Just put everything in the slow cooker and create an amazing chicken stew!
If you are looking for more stew ideas, then check out my chicken and sausage stew, or for something a little different, try this delicious french chicken stew or an old fashion chicken and dumpling stew.
Main Ingredients Notes
The recipe card below includes the full list of ingredients, detailed instructions, and recipe notes for Moroccan chicken stew.
Garam Masala - A mixture of ground spices, usually black pepper, cardamom, cinnamon, cloves, coriander, nutmeg, and turmeric. The spice provides a hint of a curry flavor. If curry flavor isn't your thing, substitute individual spices of your choice.
Great northern beans - Common substitutes are chickpeas or small white beans, if preferred, it's okay to leave the beans out completely. Potatoes can also be used in place of beans.
Cornstarch - used as a thickener for the sauce.
Chicken - Boneless and skinless chicken thighs are best, but you can also use a chicken breast. Thighs seem to hold up better in the slow cooker thighs and a very flavorful.
Dried Apricots - If you don't have dried apricots, you can substitute apricot preserves. My go-to jam is Bonne Maman, St.Dalfour also makes a nice all-fruit apricot jam.
How to Make The Recipe
Check out these chicken stew favorites
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Moroccan Chicken Stew
Equipment
Ingredients
- 2 tablespoons tomato paste
- ¾ tablespoon paprika
- 1 tablespoon vegetable oil
- 1 teaspoon garam masala
- 1 14.5-ounce can great northern beans, drained & rinsed
- 2 cups chicken broth
- 1 tablespoon cornstarch
- 4 chicken thighs boneless & skinless
- Dash salt
- ¼ teaspoon black pepper
- 3 tablespoons dried apricots chopped
Instructions
- Lightly coat the inside of the slow cooker with vegetable spray.
- In a small bowl mix the tomato paste, vegetable oil, paprika, and garam masala. Microwave for about 30 seconds, just until fragrant. Pour the mixture into the bottom of a 2-quart slow cooker.
- Add the beans to the slow cooker.
- Season the chicken thighs with salt and pepper and transfer to the slow cooker.
- Whisk the cornstarch in the chicken broth and pour over the chicken.
- Cover and cook on "high" for 4 hours.
- Uncover and stir in the dried apricots, recover, and let sit on the "warm" setting for 10 minutes before serving.
Notes
- SUBSTITUTIONS: Common substitutes are chickpeas or small white beans, or use potatoes can also be used in place of beans.
- STORAGE: Cool completely and stored covered in the refrigerator for up to 3 days. Reheat on the stove top over medium-low heat or in the microwave.
Kat says
This one looks really good also.