Moroccan dishes are quite unique, and this chicken stew is no different. I love how their cuisine uses uniquely flavorful spices to take their dishes to new depths. They definitely know how to turn a simple chicken stew into something hearty and nutritious!
The ingredient I really notice in this dish, even at just half a tsp, is cinnamon. We typically reserve it for desserts. But with a deep understanding of food, Moroccan cuisine brings cinnamon to the table in any course of the meal.
And for good reason too! Cinnamon, as a spice, has many medicinal properties – often used in Chinese herbal medicine.
Its unique smell and taste comes from its essential oil, cinnamaldehyde, which has anti-viral, anti-bacterial, and anti-fungal properties. It’s not often one compound can take on so many pests!
Beyond that, cinnamon has been linked to managing blood pressure, blood sugar, gut health, and brain health.
Now we have plenty of excuses to consume cinnamon outside of our less-healthy desserts!
- 2 cups chicken broth
- 1/3 cup tomato paste
- 1 1/2 tsp ground cumin
- 1 tsp salt
- 1/2 tsp ground cinnamon
- 1/2 cup dark raisins
- 1 medium onion
- t Tbsp fresh garlic
- 2 lb. butternut squash
- 1 can chickpeas
- 4 chicken thighs, skinless and boneless
- Slice onions thinly
- Mince garlic
- Peel, seed, and cut butternut squash into 1 1/2 in chunks
- Drain and rinse chickpeas
- Cut chicken into strips
- In a gallon pot, whisk chicken broth, tomato paste, cumin, salt, red pepper, and cinnamon
- Add raisins, onion, garlic, squash, chickpeas, chicken
- Stir and turn the heat to medium, bringing the pot to a gentle boil
- Once pot reaches a boil, reduce the heat to low
- Cover then simmer for 30 min
GFCF, SF, EF, DF
- GFCF – gluten free casein free
- SF – soy free
- DF – dairy free
- EF – egg free
Yo has anyone tried this yet? is it worth it?
I love Morocco and all it’s cuisine. This seems really authentic and delicious
I’ve been cooking this dish since I was a child and it’s always a hit at dinner parties. In my opinion, there are no secrets to making it delicious; all you need is good quality ingredients and the ability to follow the steps. The end product is always worth the time!
Great for when you have a runny nose.
Mmmmm I crave this every time I see the photo
Can someone answer if it would be okay to use fresh tomatoes instead of the paste?
I always season my chicken with salt and pepper. I prefer to shred it so that everything cooks more evenly.
It’s hearty and filling, and it warms me up no matter what. It’s also very easy to prepare, which is great if you enjoy cooking but don’t want to deal with a complicated recipe.
I have never tried this before and I find it hard to work with the ingredients. I can’t seem to get a good taste of what the final product is supposed to taste like.
As an African, I approve
Wow my daughter cannot live without this anymore! we make 3 times a week.
Cooked for my Argentinian friends and they loved it
The spices are just right and go well with the tomato sauce that’s used in the recipe. This is a must-try!
The key for me is to slice the vegetables so that they are about the same size. To get started, I slice a large onion in half and then cut it into quarters from top to bottom. Next, I peel and quarter the carrots from root to tip.
As much as I wanted to support my favorite restaurant, their recipe is just too salty.This is just right
I was a bit skeptical when I read the ingredients because it didn’t seem like anything special. But, I’m glad to say that this dish is so delicious
I highly recommend this recipe.