Moroccan Chicken Stew

Our one-pot Moroccan Chicken Stew is packed full of flavour and perfect paired with rice, roasted veggies or fresh bread.

Suitable for those following the Mediterranean Diet and can be easily amended to suit a vegan or vegetarian diet.

This dish is ready in just 30 minutes and is for 4 servings.


1/4 cup Coconut Oil

4 Chicken Breasts (skinless, boneless, diced into chunks)

2 Yellow Onions (medium, diced)

1 tsp Tumeric

1/2 tsp Cinnamon

1/2 tsp Cardamom

1/4 tsp Cayenne Pepper

1 1/2 tsps Sea Salt

4 Tomatoes (large, diced)

1/2 cup Parsley (finely chopped and divided)

1 tbsps Raw Honey

1/3 cup Raisins



  • Heat coconut oil over medium heat in a large pot or saucepan. Add chicken, onion, turmeric, cinnamon, cardamom. cayenne and salt. Cook for 15 minutes. stirring occasionally.
  • Stir in tomatoes, half the parsley, honey and raisins. Cover and cook for another 15 minutes, until chicken is cooked through and sauce is thick.
  • Uncover and serve immediately. Garnish with remaining parsley. Enjoy!


Good to know:

Serve with crusty bread, brown or white rice, quinoa, brown rice tortillas or roasted sweet potato.

This dish should be kept in an airtight container in the fridge for up to 3 days. Want to keep it longer? Just pop it in your freezer.

For a vegan or vegetarian option simply swap the chicken for chickpeas and honey for maple syrup.

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