This healthy chicken stew is full of warming, spicy flavor thanks to ras el hanout, an aromatic Moroccan spice blend. You can find it in well-stocked grocery stores--or substitute 1/2 tsp. each ground cumin and ginger and 1/4 tsp. each ground cinnamon, coriander and allspice.

Breana Killeen
Source: EatingWell Magazine, January/February 2020


Recipe Summary

30 mins
40 mins


Ingredient Checklist


Instructions Checklist
  • Heat 1 tablespoon oil in a large pot over medium-high heat. Add chicken and season with 1/4 teaspoon salt. Cook, stirring occasionally, until lightly browned on all sides, about 5 minutes. Using a slotted spoon, transfer the chicken to a clean plate.

  • Add the remaining 1 tablespoon oil and onion to the pan. Cook, stirring occasionally and scraping up any browned bits, until the onion is soft and lightly browned, about 4 minutes. Stir in lemon zest, garlic, ginger, tomato paste and ras el hanout. Cook, stirring, until fragrant, about 30 seconds. Stir in broth, chickpeas, apricots, olives, 1/4 cup almonds and the chicken. Bring to a simmer and cook, stirring occasionally, until the chicken is cooked through and the sauce has thickened slightly, about 8 minutes.

  • Remove from heat and stir in lemon juice and the remaining 1/4 teaspoon salt. Serve topped with the remaining 1/4 cup almonds and cilantro, if desired.

Nutrition Facts

344 calories; protein 21.5g 43% DV; carbohydrates 26.9g 9% DV; exchange other carbs 2; dietary fiber 5.9g 24% DV; sugars 10.6g; fat 16.8g 26% DV; saturated fat 2.7g 14% DV; cholesterol 50.3mg 17% DV; vitamin a iu 627.4IU 13% DV; vitamin c 7.9mg 13% DV; folate 16.9mcg 4% DV; calcium 89.1mg 9% DV; iron 2.5mg 14% DV; magnesium 66.8mg 24% DV; potassium 578.8mg 16% DV; sodium 473.3mg 19% DV.

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Rating: 4 stars
I enjoyed the flavors but it felt a little bit flat- next time I might add the olives at the very end of cooking to keep their flavors brighter. I overcrowded the pan when browning the chicken so would fix that next time too. I liked the combination of spices and the sweet of apricot and brininess of the olives served over basmati rice with a green salad and was great for a cold evening. Read More