Moroccan Turmeric Chicken Stew

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. 

Moroccan Turmeric Chicken Stew

 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
Moroccan Turmeric Chicken Stew

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.

Moroccan Turmeric Chicken Stew

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

Moroccan Turmeric Chicken Stew
Moroccan Turmeric Chicken Stew

Moroccan Turmeric Chicken Stew

This chicken stew has an anti-inflammatory boost! Seasoned with Moroccan flavors, it’s pungent, fragrant, and slightly sweet. Serve over cauliflower rice, white or brown rice for a warm lunch or dinner.
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Course: Lunch, Main Dish
Cuisine: Moroccan
Diet: Gluten Free
Keyword: Chicken, Meal Prep
Servings: 4 servings
Calories: 270kcal
Author: Meal Prep on Fleek


  • 8 ounces chicken breast cut into ½ inch pieces
  • 1 tablespoon olive oil
  • 2 tablespoon minced garlic
  • 28 ounces diced tomatoes with juices
  • 1 ½ cups carrots diced
  • cup onions diced
  • 3 cups chicken stock
  • 1 teaspoon turmeric
  • ½ teaspoon cumin
  • ½ teaspoon coriander
  • ½ teaspoon ground ginger
  • ½ teaspoon cinnamon
  • 4 cups rice cauliflower cooked
  • parsley for garnish
  • salt & pepper to taste


  • Heat the olive oil in a large pot over high heat.
  • Add carrots, onions, and garlic. Sauté 4-5 minutes until tender.
  • Place diced chicken in the pot. Sprinkle with salt and pepper. Cook until chicken is almost but not entirely cooked through,, about 8 minutes.
  • Add turmeric, coriander, ginger, cinnamon, diced tomatoes with their juices, and chicken stock.
  • Bring to a boil then reduce to a low simmer. Cover the pot and cook 45 minutes on low.
  • Serve with cooked cauliflower rice, white or brown rice, and parsley for garnish.


WW Smart Points= Green:2  Blue:1  Purple:1


Serving: 1meal | Calories: 270kcal | Carbohydrates: 30g | Protein: 22g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 42mg | Sodium: 690mg | Potassium: 1464mg | Fiber: 7g | Sugar: 14g | Vitamin A: 8278IU | Vitamin C: 102mg | Calcium: 139mg | Iron: 4mg
Tried this recipe?Mention @mealpreponfleek or tag #mealpreponfleek!
Moroccan Turmeric Chicken Stew


    1. Hi Monica - Unfortunately, we do not. However, you can very easily add it to your nutrition tracker to find out!

  1. Is that 2 tablespoons of minced garlic correct? Seems like a whole lot for one dish! Cant wait to make it though- more turmeric in my life is a 2019 goal!

  2. Was a little skeptical at first but followed the recipe exactly. Wow! What a delicious dish, will definitely be making this again.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.