Easy Moroccan Chicken Stew With or Without Couscous

Why settle for a boring old stew when you could have a delicious, exotic Moroccan chicken stew? Our easy-to-follow recipe makes it simple to create this authentic dish, even if you’ve never made it before.

And, of course, you can make it with or without couscous – it’s up to you!

Serve it alone for a satisfying stew that’s paleo friendly, or add couscous and you’ve got a traditional Moroccan meal that everyone will love.

The best part of this chicken stew is that it’s packed with flavor. The chicken is cooked in a fragrant mixture of spices, and the carrots add a lovely sweetness. Plus, the addition of fresh mint makes it beautifully fragrant.

So what are you waiting for?

If you love chicken stew but are looking for something a little different, try this easy Moroccan chicken stew. This hearty dish is loaded with flavor.

Chicken breasts are simmered in a flavorful broth of tomatoes, onions, garlic, and spices until they are tender andfall-apart delicious.

For a complete meal, serve this stew over a bed of couscous. Or, if you’re looking for a lighter option, enjoy it as is. Either way, you’re sure to love this easy Moroccan chicken stew!


  • 1 tbsp olive oil
  • 1 lb chicken thighs skinless
  • 1 cup carrot rinsed, peeled and diced
  • 1 cup onion diced
  • 0.25 cup lemon juice
  • 2 cups chicken broth
  • 0.5 cup black olives
  • 0.25 tsp salt
  • 1 tsp chili powder
  • 1 cup chicken broth
  • 1 cup couscous
  • 1 tbsp fresh mint

NOTE: Leave out couscous to make this a delicious paleo friendly meal


  1. Heat olive oil in a large sauté pan. Add chicken legs, and brown on all sides, about 2–3 minutes per side. Remove chicken from pan and put on a plate with a cover to hold warm.
  2. Add spice blend to sauté pan and toast gently.
  3. Add carrots and onion to sauté pan, and cook for about 3–4 minutes or until the onions have turned clear, but not brown.
  4. Add lemon juice, chicken broth, and olives to sauté pan, and bring to a boil over high heat. Add chicken legs, and return to a boil. Cover and gently simmer for about 10–15 minutes (to a minimum internal temperature of 165 °F).
  5. Meanwhile, prepare the couscous by bringing chicken broth to a boil in a saucepan. Add couscous, and remove from the heat. Cover and let stand for 10 minutes.
  6. Fluff couscous with a fork, and gently mix in the mint.
  7. When chicken is cooked, add salt. Serve two chicken legs over ½ cup couscous topped with ½ cup sauce in a serving bowl. Add chili sauce to taste.

Serves: 4

Moroccan Chicken Stew with Couscous -

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