Moroccan Chicken and Chickpea Stew

Moroccan Chicken and Chickpea Stew


3 Tbsp olive oil
1 cup small diced onions
3 cloves garlic, minced
1 ½ tsp ground ginger
3 tsp ground cumin
2 tsp ground coriander
Pinch of cayenne
¼ tsp ground black pepper
Kosher salt to taste
1 ½ cup petite diced tomatoes with juice
1 can (15.5 oz) garbanzo beans, drained
¼ cup golden raisins
4 boneless, skinless chicken thighs-trimmed and cut in ½
1 cup butternut squash, peeled and cut into ¾ " pieces
1 cup zucchini, cut into ¾" pieces
1 cup water or chicken stock
Chopped cilantro ½ lemon


  1. Heat a large dutch oven or skillet that can be covered over medium high heat. Add the olive oil and diced onions. Sauté for 2-3 minutes until the onions become translucent, then add the spices and the chopped garlic. Sauté for 1 minute then add the tomatoes, chickpeas, squash and raisins. Bring to a boil.

  2. Place the chicken in a bowl and season with kosher salt and pepper. Place the chicken pieces into the stew in the pan, and cover with the sauce. Cover the pan with the lid and reduce heat until the sauce is simmering. Cook until the chicken is tender about 45 - 55 minutes. Remove from the heat, season with salt to taste and add the juice of half a lemon. Add chopped cilantro just before serving over cous cous, rice or quinoa.

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