Are you searching for a meal that is a perfect paradox—cozy and comforting enough for a relaxing evening, yet vibrant and fresh enough to celebrate the best of summer produce? This incredible, one-pot Chicken and Vegetable Stew, inspired by the aromatic flavors of Morocco, is that perfect dish.
This is your ultimate guide to creating a spectacular, all-in-one meal that is bursting with a beautiful blend of sweet, savory, and warming spices. We’ll show you how to build a deeply flavorful broth and simmer it with tender chicken thighs, hearty chickpeas, and a bounty of summer vegetables like zucchini and tomatoes. Served over fluffy couscous and finished with an array of exciting toppings, it’s a true feast for the senses.
What makes this recipe so special is its incredible depth of flavor, which is achieved with surprising ease in a single pot. This isn’t just a simple stew; it’s a culinary journey. Get ready to fall in love with your new favorite Chicken and Vegetable Stew.
Table of Contents
Table of Contents
A Taste of Morocco: The Magic of a Tagine
This Chicken and Vegetable Stew is heavily inspired by a classic Moroccan tagine. A tagine is both the name of a conical earthenware pot and the slow-simmered, aromatic stew that is cooked inside it. These dishes are famous for their masterful balance of flavors:
- Warm Spices: A fragrant blend of spices like cumin, turmeric, paprika, and cinnamon forms the savory backbone.
- Sweet & Savory: A hallmark of Moroccan cooking is the combination of savory meats with sweet elements, like the carrots and golden raisins in our recipe.
- Layers of Toppings: A tagine is often finished with a variety of toppings that add texture and fresh flavor, just like our crunchy nut-and-herb topping, cool yogurt, and spicy harissa.
This recipe captures the spirit of a classic tagine in an easy, weeknight-friendly, one-pot meal.
The Key to a Perfect Finish: The Toppings
The toppings for this Chicken and Vegetable Stew are not just optional garnishes; they are essential components that complete the dish and elevate it from great to spectacular.
- The Crunchy Herb Topping: A vibrant mix of fresh cilantro, parsley, crunchy almonds, and pistachios. This adds a much-needed fresh, bright, and crunchy textural contrast to the soft, tender stew.
- The Cool Yogurt: A dollop of plain yogurt provides a cool, tangy creaminess that perfectly balances the warmth and spice of the curry.
- The Spicy Harissa: Harissa is a North African chili paste that is smoky, spicy, and incredibly flavorful. Serving it on the side allows each person to customize the heat level of their own bowl, making it perfect for the whole family.
The Key Ingredients for Your Chicken and Vegetable Stew
This recipe uses a bounty of fresh produce and powerful pantry spices.
- Chicken Thighs: Boneless, skinless chicken thighs are the perfect choice for a stew. They are incredibly flavorful and remain tender and juicy even after simmering.
- The Vegetables: A hearty, summery mix of sweet rainbow carrots, yellow onion, fresh zucchini, and juicy cherry tomatoes.
- The Spices: A warm, aromatic blend of cumin, paprika, turmeric, and a whole cinnamon stick, which infuses the entire broth with a subtle, sweet spice.
- The Sweet & Savory Balance: Golden raisins add a wonderful, chewy burst of sweetness, while chickpeas (canned for convenience) add a creamy texture and a boost of plant-based protein and fiber.
- Couscous: The classic North African base. We use standard, quick-cooking couscous, which steams to fluffy perfection in just 5 minutes.
Step-by-Step Guide to Your Chicken and Vegetable Stew
This entire delicious meal comes together in one large pot or Dutch oven.
- Build the Aromatic Broth: In a large saucepan or Dutch oven with a tight-fitting lid, combine the smashed garlic, chunked carrots, onion wedges, the snapped cinnamon stick, the golden raisins, chopped ginger, cumin, paprika, sugar, turmeric, 1 tablespoon of salt, and several grinds of black pepper. Add 2 cups of water.
- First Simmer: Bring this mixture to a boil over high heat. Once boiling, cover the pot, reduce the heat to a simmer, and cook for about 15 minutes, until the carrots begin to get tender. This step creates a deeply infused, flavorful broth.
- Add the Main Ingredients: Add the bite-sized chicken thigh pieces, the rinsed and drained chickpeas, the cherry tomatoes, and the chunked zucchini to the pot. Stir everything to combine.
- Second Simmer: Return the stew to a boil over high heat. Once boiling, cover the pot again, reduce the heat, and let it simmer for about 15 more minutes. Your Chicken and Vegetable Stew is done when the chicken is cooked through and the vegetables are tender enough to be easily cut with the side of a fork.
- Prepare the Couscous and Topping: While the stew simmers, prepare your sides. Cook the couscous according to the package directions (typically, bring 1 1/2 cups of salted water with butter to a boil, stir in the couscous, cover, and let it sit off the heat for 5 minutes). In a separate small bowl, combine the ingredients for the herb-nut topping.
- Serve: Remove and discard the cinnamon sticks from the finished stew. To serve, divide the fluffy couscous among your bowls. Ladle the hot Chicken and Vegetable Stew over the top. Sprinkle generously with the herb-nut topping, and serve with bowls of harissa and plain yogurt on the side for everyone to customize their own bowl.
The Ultimate Moroccan-Inspired Chicken and Summer Vegetable Stew
A fragrant, Moroccan-inspired one-pot meal, this summer stew features bite-sized chicken thighs simmered with a medley of vegetables like carrots, onion, zucchini, and tomatoes. The broth is infused with warm spices including cumin, paprika, turmeric, and a cinnamon stick, and sweetened with golden raisins. The hearty stew is served over a bed of fluffy, buttery couscous and finished with a fresh, crunchy topping of chopped herbs, almonds, pistachios, and more raisins, with harissa and yogurt on the side.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4–6 servings 1x
- Category: Main Course
- Method: Simmering
- Cuisine: Moroccan
Ingredients
- For the Chicken Stew:
- 3 cloves garlic, smashed
- 2 large rainbow carrots, peeled and cut into 1-inch chunks
- 1 medium yellow onion, cut into 6 wedges, root end kept intact
- 1 cinnamon stick, snapped in half
- 1/3 cup golden raisins
- 1 tablespoon chopped peeled fresh ginger
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons paprika
- 1 teaspoon sugar
- 1 teaspoon ground turmeric
- Kosher salt and freshly ground black pepper
- 1 pound boneless skinless chicken thighs, cut into bite-size pieces
- One 15 1/2-ounce can chickpeas, rinsed and drained
- 12 ounces assorted color cherry tomatoes
- 1 large zucchini, quartered lengthwise and cut into 1-inch chunks
- For the Couscous:
- 1 tablespoon unsalted butter
- 1 teaspoon kosher salt
- 1 1/2 cups couscous
- For the Topping:
- 1/2 cup cilantro leaves, roughly chopped
- 1/2 cup parsley leaves, roughly chopped
- 1/4 cup sliced almonds
- 1/4 cup salted shelled pistachios, crushed
- 1/4 cup golden raisins
- Harissa and plain yogurt, for serving
Instructions
- Start the Stew: In a large saucepan or Dutch oven, combine the smashed garlic, carrots, onion wedges, cinnamon stick halves, 1/3 cup raisins, ginger, cumin, paprika, sugar, turmeric, 1 tablespoon of salt, and several grinds of black pepper. Add 2 cups of water and bring to a boil over high heat.
- Cover the pot, reduce the heat, and simmer for about 15 minutes, or until the carrots begin to soften.
- Add the chicken, chickpeas, cherry tomatoes, and zucchini to the pot and stir to combine. Return the stew to a boil over high heat, then cover, reduce the heat again, and simmer for about 15 more minutes, until the stew is fragrant and the vegetables are tender.
- Remove and discard the cinnamon sticks from the finished stew.
- Cook the Couscous: While the stew simmers, bring 1 1/2 cups of water to a boil in a small saucepan with the butter and salt.
- Stir in the couscous, then remove the saucepan from the heat, cover it, and let it stand for about 5 minutes, until the water has been absorbed. Fluff the couscous with a fork and keep it warm.
- Prepare the Topping: In a medium bowl, combine the chopped cilantro, parsley, sliced almonds, crushed pistachios, and 1/4 cup of raisins.
- Serve: Divide the warm couscous among serving bowls. Ladle the chicken stew over the top and sprinkle generously with the herb and nut topping. Serve with harissa and yogurt on the side.
Notes
- This is a one-pot meal (for the stew), making for easier cleanup.
- Keeping the root end of the onion wedges intact helps them hold their shape during cooking.
- If the vegetables in the stew become tender before the liquid has thickened, you can temporarily remove them while you reduce the sauce.
- The couscous is cooked using the simple absorption method off the heat.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 800-950
- Sugar: 40-50 g
- Sodium: 1800-2200 mg
- Fat: 25-35 g
- Saturated Fat: 6-9 g
- Trans Fat: 0 g
- Carbohydrates: 100-120 g
- Fiber: 15-20 g
- Protein: 40-50 g
- Cholesterol: 100-130 mg
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Conclusion: A Bowlful of Comfort and Adventure
This Chicken and Vegetable Stew is a perfect journey of flavors and textures. It’s a hearty, healthy, and incredibly satisfying one-pot meal that will transport you to a bustling Moroccan market. It’s a wonderful way to use up summer vegetables and introduce your family to exciting new flavors in a familiar, comforting format. This is a recipe that is sure to become a new favorite.
Frequently Asked Questions (FAQs)
My stew is too thin. What should I do?
If your stew seems too watery at the end, you can simply remove the lid and let it simmer for an extra 5-10 minutes. This will allow the excess liquid to reduce and the sauce to thicken up perfectly.
Can I make this vegetarian or vegan?
Yes, easily! For a vegetarian version, simply substitute the chicken with another can of chickpeas or a different hearty bean, and use vegetable broth instead of water for extra flavor. To make it vegan, also be sure to use a dairy-free yogurt for serving.
What is harissa and where can I find it?
Harissa is a spicy and aromatic chili paste that is a staple in North African and Middle Eastern cooking. It’s made from a blend of hot peppers, spices, garlic, and olive oil. You can find it in tubes or jars in the international aisle of most major grocery stores. A little goes a long way!