Moroccan Chicken Stew

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Moroccan Chicken Stew

This slow cooker recipe can be cooked on low for 8 hours or on high for 4 hours – whatever fits your schedule best. For this recipe you will need:

  • 8 medium carrots cut into 1” pieces
  • 2 red bell peppers cut into 1” strips
  • 2 medium onions cut into 1” chunks
  • Zest and juice from 2 lemons
  • 2 Tbsp. finely chopped fresh ginger
  • 1 medium butternut squash cut into 2” chunks
  • 1 can (15 oz) chick peas drained
  • 1 can (28 oz) whole plum tomatoes
  • 6 bone-in skinless chicken thighs (about 2 lbs.)
  • 3 Tbsp. Victoria Taylor’s Moroccan Seasoning
  • Salt & pepper to taste
  • Chopped fresh Italian parsley for garnish

Combine the carrots, bell peppers, onions, lemon juice and zest, ginger, squash, chick peas, tomatoes and 2 Tbsp. of Moroccan Seasoning in the slow cooker. Place the chicken on top of the vegetables and coat with the remaining Tbsp. of Moroccan Seasoning.  Cook on high heat for 4 hours. Add salt & pepper to taste. Serve over rice or couscous and garnish with chopped parsley. Best,             Victoria