Moroccan Chicken Stew
This post is sponsored by STAR Fine Foods
I have been obsessed with making soups and stews lately. It’s actually been pretty chilly these past couple of weeks and I’m soaking every bit of this wonderful weather right up. I made this Moroccan Chicken Stew a few weeks ago and instantly fell in love with the flavors!
First, it’s full of cinnamon, paprika, and cumin spices. I love the balance between the cinnamon and cumin. The stew is also really hearty with chicken, carrots, diced tomatoes, and the chickpeas. For a little something extra, I also added the STAR Fine Foods Lemon Stuffed Olives. I love the lemony undertones in these olives and the flavor they added to the stew.
- 1 tablespoon STAR Fine Foods Olive Oil
- 1/2 medium yellow onion, diced
- 1 pound boneless chicken breast, trimmed and diced into 1-inch pieces
- salt and pepper to taste
- 2 tablespoons flour
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon ground cinnamon
- 4 cups low sodium chicken broth
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1 (14.5-ounce) can diced tomatoes (plus liquid)
- 3/4 cup STAR Fine Foods Lemon Stuffed Green Olives
- In a large pot or dutch oven, heat the olive oil over medium heat. Add the onion and saute for about 3 minutes. Add the chicken breast and season with salt and pepper. Cook the chicken until browned, about 4-5 minutes. Then sprinkle in the flour, cumin, paprika, and the cinnamon. Stir to coat the chicken with the flour mixture.
- Pour in the chicken broth, chickpeas, diced tomatoes, and the green olives. Lower the heat to low, stir, and cover. Let the stew simmer for about 1 1/2-2 hours for best flavor. Feel free to adjust the seasonings to reach desired taste as the stew cooks.
Serving Size:1 bowl
Amount Per Serving: Calories: 281 Total Fat: 8g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 64mg Sodium: 399mg Carbohydrates: 23g Net Carbohydrates: 0g Fiber: 6g Sugar: 5g Sugar Alcohols: 0g Protein: 32g
Disclaimer: I have an ongoing partnership with STAR Fine Foods for recipe development. Though I was compensated for my work, all opinions and text in this post is my own.