This Moroccan style chicken stew is easy to make and inexpensive but jam-packed with vegetables and flavour. The sultanas add a little burst of sweetness that compliments the earthiness of the spices.
This Moroccan style chicken stew includes chickpeas and vegetables making it tasty, healthy, and cheap as well.
The dish is inspired by an old Margaret Fulton recipe from my first-ever cookbook that my mother gave me when I was fifteen. If you’re Australian of my era or older, then your first cookbook may have also been a Margaret Fulton one!
The difference between Mrs Fulton’s version of this dish and mine is that I’ve eliminated many of the steps and turned this into a one-pot dish that’s quicker and easier (and has less washing up!).
No doubt Mrs Fulton’s version is better. However, my version still has lots of flavour and it’s perfect if you don’t want to spend hours in the kitchen and it still has lost of flavour.
As with many spice dishes, there are quite a few ingredients in this dish, but most are pantry staples and if you have a well-stocked pantry, the only things you need to buy ar the chicken and vegetables.
This Morrocan inspired stew isn’t spicy hot, which makes it perfect for kids. They also love the sultanas in the dish!
Thigh fillets are succulent and tasty, but chicken breast works just as well in this dish.
Make the most of your time in the kitchen by double batching this recipe and freezing half for later.
- 1 – 2 chicken breast, roughly cubed (or 2 – 3 thigh fillets)
- 2 cloves of garlic, crushed
- 1/2 tsp ground cumin
- 1/2 tsp ground turmeric
- 1/4 tsp ground ginger
- 1 bay leaf
- 1 Tbsp tomato paste
- 1 large carrot, cut into sticks
- 400g pumpkin, cubed
- 1/2 can tomatoes (or 2 large tomatoes diced)
- 2 zucchini, cut into sticks
- 1/2 - 1 tin of chickpeas
- a small handful of sultanas or raisins
- 1 cup of couscous
- salt and pepper to taste
- Melt butter in a large saucepan and brown the chicken pieces. Add the garlic, spices, bay leaf and tomato paste, season and cook for a further few minutes until golden.
- Add carrots, pumpkin, tomatoes and just enough water to cover. Cover, bring to the boil and simmer for about 10 to 15 minutes.
- Add the zucchini, chickpeas and sultanas, cover and cook for a further 10 minutes or until the vegetables are tender. Leave the lid off for the last part of the cooking time to thicken the sauce slightly.
- To make the couscous, bring 1 cup of salted water to the boil. Turn the heat off and add the couscous, shaking the saucepan to ensure all couscous is covered with water. Put the lid on and let sit for a few minutes. Add butter to taste and fluff with a fork. Serve chicken with the couscous.
Make double and freeze for an easy meal.
Amount Per Serving: Calories: 483 Total Fat: 7g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 59mg Sodium: 198mg Carbohydrates: 80g Net Carbohydrates: 0g Fiber: 10g Sugar: 35g Sugar Alcohols: 0g Protein: 30g
Melissa Goodwin is a writer and the creator of Frugal and Thriving who has a passion for living frugally and encouraging people to thrive on any budget. The blog is nine years old and is almost like her eldest baby. Prior to being a blogger and mum (but not a mummy blogger), she worked as an accountant doing other people’s budgets, books and tax.