Moroccan-Inspired Chicken Stew

By Shareba A – ON
Moroccan-Inspired Chicken Stew
  • Prep Time: 15
  • Total Time: 60
  • Servings: 4-6

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About this Recipe

This dish combines dried fruit, spices, and hot chilli pepper to create a savoury-sweet stew that will warm you from the inside out.


1 small red chilli pepper
1/4 tsp salt
1/4 tsp white pepper
1/4 tsp tumeric
1/4 tsp ground cumin
2 tsp tomato paste
1 tsp lime juice
1 tsp Balsamic vinegar
6 Chicken Thigh pieces
1 tbsp grape seed oil
1/2 cup onions, chopped
1/2 cup shallots, chopped
1/2 cup raisins
1/2 cup dried apricots, chopped


1. Combine all the ingredients for the marinade in a large zip-top plastic bag. Add the chicken, zip the bag close and put it in the fridge to marinate overnight.
2. Preheat your oven to 350°F.
3. Place a large Dutch oven (or braiser) over medium heat. Heat the grape seed oil then add onions and shallots. Cook for 3 to 5 minutes, stirring frequently with a wooden spoon.
4. Add the chicken and brown on all sides, about 7 minutes.
5. Add the raisins and apricots, then cover and place in oven.
6. Bake for 30-35 minutes until chicken is cooked and the fruit is glossy.
7. Serve with cooked white rice or couscous.


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