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. Source: EatingWell Magazine, January/February 2020

Breana Killeen


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; 16.8 g total fat; 2.7 g saturated fat; 50 mg cholesterol; 473 mg sodium. 579 mg potassium; 26.9 g carbohydrates; 5.9 g fiber; 11 g sugar; 21.5 g protein; 627 IU vitamin a iu; 8 mg vitamin c; 17 mcg folate; 89 mg calcium; 3 mg iron; 67 mg magnesium;

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
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