This super nourishing and delicious Moroccan Stew is a favorite in my family. Leftovers taste even better the next day, as the complex flavors have a chance to meld.

This Moroccan Stew contains so many health benefits, including:

Protein from the chicken and chickpeas.
Vitamin A and potassium from the carrots and sweet potato.
An abundance of minerals from the Healing Bone Broth.
Anti-inflammatory effects from the ginger and turmeric.
An immune system boost from the garlic.
Lowering of blood sugar from the cinnamon.

I make this recipe about once a month. It freezes well, so you can make a double batch and store some in the freezer for a busy day when you don’t have time to cook. Nourishing and delicious Moroccan Stew vs. fast food or a restaurant pizza…not a difficult choice :)!

Don’t let the long ingredients list scare you, this dish comes together pretty fast once you get everything chopped up. I like to employ “helpers” when chopping up vegetables, using one of these child-safe cutters.

To boost the nutritional content even more, you can sprout your chickpeas first. Read here about How (and Why) to Sprout Legumes.

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Moroccan Stew

Prep Time 20

Cook Time 35

Total Time 55

Servings 6 people

Ingredients

500 grams boneless chicken breast (about 1 pound)
4 tablespoons coconut oil*, butter, or ghee divided
1 large onion chopped
2 cloves garlic chopped
1/2 inch fresh ginger root chopped
1 tablespoon of flour
2 tablespoons tomato paste
2 medium tomatoes chopped
2 cups bone broth
3 tablespoons honey
500 grams cooked chickpeas (14 ounces)
1 medium sweet potato peeled and diced
2 medium carrrots peeled and diced
fresh coriander (for garnish)

Spices

1 teaspoon turmeric
1 teaspoon coriander
1 teaspoon cinnamon
1 teaspoon cumin
1 teaspoon natural salt
1/2 teaspoon pepper

Instructions

Heat 2 tablespoons butter in a large pan and cook the chicken until no longer pink. Remove the chicken from the pan and set aside.
Warm another 2 tablespoons butter in the same pan and cook the onion for a few minutes until soft. Add the garlic, ginger, and spices and cook for 30 seconds.
Add the flour and cook for another minute. Add the tomato paste and cook for another minute.
Now add the fresh tomatoes and cook for a minute or so.
Slowly add the bone broth and mix well. Bring to a boil.
Lower the heat and add the honey, cooked chicken, chickpeas, carrot, and sweet potato. Cover the dish and cook on low heat until the vegetables are soft, about 20-25 minutes. Check after 10 minutes and add more bone broth if the dish is too dry.
Serve over rice, couscous, quinoa, or with bread. Sprinkle chopped fresh cilantro on top if desired.