Moroccan chicken and chickpea stew

Fragrant Moroccan spice blends work great with chicken for a warm and filling meal
April 28, 2021 45 mins Cooking 7k Views

A spicy fragrant dish making use of fiery harissa paste and ras-al-hanout Moroccan spice blend. Usually cooked and served in a tagine but stews perfectly in a rice cooker.

AuthorHungry PandaCategoryDifficultyAdvanced

Yields2 Servings
Prep Time30 minsCook Time15 minsTotal Time45 mins

For the ras-al-hanout/Moroccan spice mix (you can buy the spice mix, but we like to make our own)
 1 tsp ground cumin
 1 tsp ground ginger
 1 tsp salt
 ¾ tsp black pepper
 ½ tsp ground cinnamon
 ½ tsp ground coriander
 ½ tsp cayenne
 ½ tsp ground allspice
 ¼ tsp ground cloves
 ½ tsp paprika
 ½ tsp dried onion
 ½ tsp dried garlic
 1 stick basil
 ¼ tsp oregano
 ¼ tsp thyme
Ingredients for Moroccan chicken and chickpea stew
 1 red onion in chunks
 1 carrot in small chunks
 Green beans
 red/yellow peppers
 1 tsp minced ginger
 1 tsp minced garlic
 1 tbsp Moroccan spice mix (we like very spicy food, so if you don’t add less)
 1 tsp harissa paste (we like very spicy food, so if you don’t add less)
 2 pinches salt, black pepper, pinch of sugar
 1 ¼ tbsp tomato puree
 2 chicken breast
 1 tin of tomatoes
 1 tin of drained chickpeas
 1 chicken or beef stock cube
 water
 2 tsp lemon juice

For the Moroccan spice mix
1

Add all ingredients to a jar, mix well.

2

Store in an air tight jar for up to two months

Moroccan chicken and chickpea stew
3

Add all ingredients of the spice mix to a jar, mix well. If air tight the jar of mix can be stored for up to two months.

4

Fry the onion and carrot in olive oil, when they are beginning to brown add the garlic and ginger and stir.

5

Add the harissa paste and Moroccan spice to your spice preference.

6

Add a splash of water and then add the chicken. Once the chicken is sealed, add the tin of tomatoes, tomato puree, salt, black pepper, sugar and stock cube. Add a splash of water to loosen the mix a bit so the chicken is mostly covered.

7

Transfer to your rice cooker bowl and press ’SLOW COOK’ on your rice cooker. Set for around 2 hours cooking time.

8

Add the chickpeas, green beans, peppers and cook for around 45-60 mins.

9

Towards the end of cooking adjust the seasoning and add a good squirt of lemon juice. Serve with rice!

Ingredients

For the ras-al-hanout/Moroccan spice mix (you can buy the spice mix, but we like to make our own)
 1 tsp ground cumin
 1 tsp ground ginger
 1 tsp salt
 ¾ tsp black pepper
 ½ tsp ground cinnamon
 ½ tsp ground coriander
 ½ tsp cayenne
 ½ tsp ground allspice
 ¼ tsp ground cloves
 ½ tsp paprika
 ½ tsp dried onion
 ½ tsp dried garlic
 1 stick basil
 ¼ tsp oregano
 ¼ tsp thyme
Ingredients for Moroccan chicken and chickpea stew
 1 red onion in chunks
 1 carrot in small chunks
 Green beans
 red/yellow peppers
 1 tsp minced ginger
 1 tsp minced garlic
 1 tbsp Moroccan spice mix (we like very spicy food, so if you don’t add less)
 1 tsp harissa paste (we like very spicy food, so if you don’t add less)
 2 pinches salt, black pepper, pinch of sugar
 1 ¼ tbsp tomato puree
 2 chicken breast
 1 tin of tomatoes
 1 tin of drained chickpeas
 1 chicken or beef stock cube
 water
 2 tsp lemon juice

Directions

For the Moroccan spice mix
1

Add all ingredients to a jar, mix well.

2

Store in an air tight jar for up to two months

Moroccan chicken and chickpea stew
3

Add all ingredients of the spice mix to a jar, mix well. If air tight the jar of mix can be stored for up to two months.

4

Fry the onion and carrot in olive oil, when they are beginning to brown add the garlic and ginger and stir.

5

Add the harissa paste and Moroccan spice to your spice preference.

6

Add a splash of water and then add the chicken. Once the chicken is sealed, add the tin of tomatoes, tomato puree, salt, black pepper, sugar and stock cube. Add a splash of water to loosen the mix a bit so the chicken is mostly covered.

7

Transfer to your rice cooker bowl and press ’SLOW COOK’ on your rice cooker. Set for around 2 hours cooking time.

8

Add the chickpeas, green beans, peppers and cook for around 45-60 mins.

9

Towards the end of cooking adjust the seasoning and add a good squirt of lemon juice. Serve with rice!

Moroccan chicken and chickpea stew
IngredientsDirections

HANDY TIP – Serve with long grain rice, cous cous or nice warm pitta or flatbread straight from the oven!
Making the paste yourself gives the dish a fresher and vibrant taste. 

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