Moroccan chicken stew

Low and slow is the key to creating this wonderfully tender Moroccan chicken stew recipe. Serve with yoghurt, lemon wedges and bread for a filling family meal that's packed with veges

By Jennene Plummer
  • 20 mins preparation
  • 1 hr 15 mins cooking
  • Serves 4
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This recipe first appeared in Woman's Day.
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  • 1/4 cup olive oil
  • 8 frenched chicken legs
  • 1 onion, thinly sliced
  • 4 garlic cloves, finely chopped
  • 1 tablespoon baharat (Arabic spice blend)
  • 400 gram can diced tomatoes
  • 2 celery stalks, diced
  • 1 large carrot, diced
  • 4 cup chicken stock
  • 1 kumara, peeled, cut into 1cm-wide strips
  • 2 medium courgette, trimmed, cut into 1cm-wide strips
  • 400 gram can chickpeas, rinsed, drained
  • Greek-style yoghurt, lemon wedges, crusty bread to serve


  • 1
    In a large saucepan, heat oil on high. Brown chicken for 4-5 minutes, turning. Set aside.
  • 2
    In same pan, sauté onion for 3-4 minutes until tender. Add garlic and baharat, then sauté for 30 seconds until fragrant.
  • 3
    Add tomatoes, celery and carrot. Simmer for 2-3 minutes, then add stock.
  • 4
    Return chicken to pan with kumara, courgette and chickpeas. Bring to the boil. Reduce heat to low and simmer, partially covered, for 40-45 minutes until very tender.
  • 5
    Serve stew accompanied with yoghurt, lemon wedges and bread.


  • Accompany with couscous and a salad of chopped tomato, parsley and olive oil.