Moroccan Turmeric Chicken Stew

This Moroccan Turmeric Chicken Stew has an anti-inflammatory boost! It’s pungent, fragrant, and slightly sweet. Serve over cauliflower rice, white or brown rice for a warm lunch or dinner. 

 Who doesn't love a chicken stew for a cold night? Or any night, really?

This one takes a little bit of time, as any good stew does, but it's worth it. With chicken, turmeric, ginger, coriander, and cinnamon, it's warming, spicy, a little sweet, and so good. It's a flavor profile commonly associated with Moroccan food. Like any stew, it gets better the longer it sits, so you'll have fun tasting this on day 1 versus day 4.

How to Make Moroccan Turmeric Chicken Stew

Carrots, onions, and garlic come together in a large pot, and then you add the chicken and some salt and pepper. Then, cook that a little bit and add the tomatoes and stock, plus all of the spices. Bring it up to a boil and then simmer, simmer, simmer. And then, you're good to go.

Moroccan Turmeric Chicken Stew Ingredients

• 2 large chicken breasts, boneless skinless & chopped into ½ inch pieces 
• 1 tbsp. extra virgin olive oil 
• 2 tbsp. minced garlic 
• 1 (28-ounce) can diced tomatoes, with juices
• 1 ½ cups carrots, diced 
• ½ cup onions, diced 
• 3 cups chicken stock 
• 1 tsp. turmeric 
• ½ tsp. cumin 
• ½ tsp. coriander 
• ½ tsp. ground ginger 
• ½ tsp. cinnamon 
• 4 cups cooked cauliflower rice, or white or brown rice 
• Parsley, for garnish
• Salt and pepper, to taste

How to Serve Moroccan Chicken Stew

We like this over cauliflower rice, or regular rice if you don't need to restrict carbs. Either brown or white rice would taste good here. Jasmine rice in particular would complement these flavors.

You can also eat this stew as is, or serve it with crusty bread if that's part of your diet plan. Sometimes it's worth the glutens!  A green salad goes a long way, but you've got a lot of veggies in this stew already.

How to Store Moroccan Stew

Stew gets better with age and can sit for several days in the fridge. Suffice it to say, it'll taste more interesting on days three and four, so certainly enjoy this meal prep.

Freeze any leftovers in an airtight container for up to three months. Defrost in the microwave, in the fridge overnight, or over medium-low heat on the stovetop.

Substitutions and Alterations

• You could add sweet potatoes to this dish if you like. Just peel and dice them to about an inch or so, and then add them at the same time as the stock, tomatoes, and spices.
• Swap out the chicken breasts for chicken thighs.
• Cilantro is an herb you can use instead of parsley if you prefer.

Tips for Moroccan Stew

When using canned goods, such as tomatoes, beans, and pre-made stock, it's nice to buy low-sodium versions (or no salt) of these products. It may be most helpful if you (or those you cook for) need to restrict salt intake. But in more practical cooking terms, buying processed foods with low or no sodium means you can customize the salt level to your liking. It makes it less likely that your food will end up too salty.  

READ MORE: Digging Moroccan Chicken? Try Instant Pot Moroccan Chicken Meal Prep