Healthy Recipes

Fiery Moroccan Chicken Stew

Loaded with cumin, turmeric, and cayenne, this stew's fiery personality can be reined in slightly by cutting the amount of cayenne in half.

Fiery Moroccan Chicken Stew
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2 tablespoons olive or canola oil
3 skinless, boneless chicken breasts, diced into 1-inch cubes
1 red onion, finely chopped
3 cloves garlic, finely chopped
2 teaspoons fresh ginger, finely chopped
½ teaspoon ground turmeric
2 teaspoons ground cumin
¼ teaspoon cayenne (1/8 if you prefer only a mild kick)
3 tomatoes, diced
1 13-ounce can of chickpeas, drained and rinsed
½ cup raisins or dried currants
1 cup water
½ medium butternut squash, peeled, seeded, and cut into cubes
1 red bell pepper, cut into 1-inch pieces
¼ cup raw cashews


  1. Heat 1 tablespoon of oil in a large skillet over medium heat. Cook chicken for 5 to 7 minutes, until no longer pink inside. Turn off heat and cover.

  2. Heat remaining 1 tablespoon oil in a large saucepan over low to medium heat. Add onion and sauté until translucent. Add garlic, ginger, turmeric, cumin, and cayenne. Cook for 30 seconds.

  3. Add tomatoes, chickpeas, raisins, water, squash, red pepper, and chicken to saucepan and bring to a boil. Reduce heat and simmer for 40 minutes.

  4. When ready to serve, place stew in bowls and top with cashews.

Nutritional facts: 

Per serving: 441 calories, 13 g fat (2 g saturated), 49 g carbohydrates, 32 g protein, 7 g fiber, 334 mg sodium (14% Daily Value).

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