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Moroccan chicken stew recipe with orange cinnamon couscous

Moroccan stew & orange-cinnamon couscous

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Calories 620 kcal

Ingredients

Stew

  • 2 Tbs olive oil
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 2 tsp dried oregano
  • 1 28- ounce can crushed tomatoes
  • 1 15- ounce can chickpeas
  • 1 cup chicken broth
  • 2 bay leaves
  • 1/2-3/4 lb cooked shredded chicken*
  • 1/2 cup chopped kalamata olives
  • Salt & pepper to taste

Couscous

  • 1/4 cup low sodium chicken broth**
  • Juice from 2 oranges about 1 cup
  • Zest from 2 oranges
  • 1 Tbs olive oil
  • 1/2 tsp salt
  • 3/4 cup dry couscous
  • 1/2 cup raisins
  • 2 tsp ground cinnamon

Instructions

PREP WORK

  1. Chop the onions, mince the garlic, and shred the chicken. Zest the oranges, then squeeze juice from them into a liquid measuring cup. If you have more or less than 1 cup, that is fine. Chop the olives.

MAKE THE STEW

  1. Heat olive oil in a dutch oven or large soup pot. Add the onions and cook until soft (7-10 minutes). Add garlic and oregano and cook for 1-2 minutes until fragrant.
  2. Add crushed tomatoes, chickpeas, broth, bay leaves, a tiny bit of salt and pepper. Bring to a boil and then simmer for 15 minutes. While this simmers, make the couscous.

MAKE THE COUSCOUS

  1. Bring the olive oil, 1.25 cups of liquid (a combo of orange juice and chicken broth), zest and salt to a boil.
  2. Add cinnamon to liquid and stir it in. Then add couscous and raisins. Stir, remove from heat and let the couscous absorb the liquid for 5 minutes.

TEST STEW & SIMMER 5 MORE MIN

  1. Taste for seasonings, adjust as needed. Test chickpeas and continue to cook until they are to your desired softness. This might take another 5-10 minutes.
  2. When chickpeas are ready, or almost ready, add in chicken and olives. Simmer until they are warm.

COMBINE & SERVE

  1. Place some couscous in a bowl. Add stew. Add more olives and raisins if you want :)

Recipe Notes

* I use leftover rotisserie chicken, about 2.5 ounces a person.
** Juice the oranges, and then add chicken broth to end up with a total of 1.25 cups of liquid for the couscous.