Moroccan chicken stew

Slow cooked for extra flavour.

  • 20 mins preparation
  • 1 hr 15 mins cooking
  • Serves 4
  • Print
Packed with delicious veggies, tender chicken drumsticks and simmered in a fragrant baharat sauce, this hearty, slow-cooked Moroccan stew is the perfect way to spice up dinnertime.


Moroccan chicken stew
  • 1/4 cup olive oil
  • 8 chicken drumsticks
  • 1 onion, thinly sliced
  • 4 clove garlic, finely chopped
  • 1 tablespoon baharat
  • 400 gram can diced tomatoes
  • 2 celery stalks, diced
  • 1 large carrot, diced
  • 1 litre chicken stock
  • 1 kumara, peeled, 1cm wide strips
  • 2 medium zucchini, trimmed, 1cm wide strips
  • 400 gram can chickpeas, rinsed, drained
  • greek yoghurt, lemon wedges, crusty bread to serve


Moroccan chicken stew
  • 1
    In a large saucepan, heat oil on high heat. Brown drumsticks, for 4-5 minutes, turning. Set aside.
  • 2
    In same pan, saute onion for 3-4 minutes until tender. Add garlic and baharat and saute for 30 seconds until fragrant.
  • 3
    Add tomatoes, celery and carrot. Simmer for 2-3 minutes, before adding stock.
  • 4
    Return drumsticks to pan with kumara, zucchini and chickpeas. Bring to 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 crusty bread.


If liked, accompany with couscous and a salad of chopped tomato, parsley and olive oil.

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