Moroccan Chicken Stew

Moroccan Chicken Stew


"What makes this mouthwatering stew Moroccan? It's the perfect blend of sweet and savory spices, mixed with raisins, chickpeas and almonds. It's so different and so delicious!"


50 m servings 631 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 631 kcal
  • 32%
  • Fat:
  • 27.5 g
  • 42%
  • Carbs:
  • 49.7g
  • 16%
  • Protein:
  • 46.5 g
  • 93%
  • Cholesterol:
  • 137 mg
  • 46%
  • Sodium:
  • 768 mg
  • 31%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Heat the oil in a 5-quart saucepot over medium high heat. Add the chicken in batches and cook until well browned on both sides. Remove the chicken from the saucepot.
  2. Reduce the heat to medium. Add the onions, pepper and garlic and cook for 5 minutes or until they're tender-crisp. Add the cinnamon and curry and cook and stir for 1 minute. Stir in the soup and heat to a boil. Return the chicken to the saucepot. Reduce the heat to low. Cover and cook for 15 minutes.
  3. Stir the raisins and chickpeas in the saucepot. Cook for 10 minutes or until the chicken is cooked through. Stir in the almonds.
  • profile image

Your rating



  1. 89 Ratings


Really yummy and flavorful! I sauteed the chicken in coconut oil instead of olive oil. I also used diced, dried apricots instead of the golden raisins which had a nice sweetness to balance the s...

I hate chickpeas, Green peppers make me burp, and red,(Bermuda onions) belong on salads-NEVER cooked, and Campells tomato soup is meant to ONLY be enjoyed with a grilled cheese sandwich. ... . B...

This was surprisingly tasty! The mix of cinnamon, almonds and curry is wonderfully fragrant, and overall, this was an easy, unique dish. I changed the recipe in the following ways: * Used abou...