Moroccan Chicken Stew

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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 371.9
  • Total Fat: 3.7 g
  • Cholesterol: 65.7 mg
  • Sodium: 763.4 mg
  • Total Carbs: 50.8 g
  • Dietary Fiber: 11.1 g
  • Protein: 35.9 g

View full nutritional breakdown of Moroccan Chicken Stew calories by ingredient
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A spicy but very healthy winter supper. A spicy but very healthy winter supper.
Number of Servings: 3


    12 oz boneless, skinless, fresh chicken breast
    1 teaspoon salt
    1 onion, chopped
    4 cloves garlic, minced
    2 large carrots, chopped
    2 large celery stalks, chopped
    1 bell pepper chopped
    1 Tablespoon fresh grated ginger
    1 teaspoon paprika
    1 teaspoon ground cumin
    1 teaspoon dried oregano
    1/4 teaspoon cayenne pepper
    1/2 teaspoon tumeric
    1.5 cups chicken broth
    2 large tomatoes chopped
    1-14oz can garbanzo beans, drained and rinsed
    1 zucchini, sliced
    1.5 Tablespoons lemon juice


Season chicken with salt and let sit while chopping vegetables.

Brown chicken in a large saucepan that has been sprayed with nonstick spray. Cook until no longer pink. Remove chicken from pan and set aside.

Saute onion, celery, bell pepper, garlic, carrots and celery in same pan watching to make sure they do not burn or stick. When soft, add all spices except lemon juice. Cook for several minutes.

Mix in broth and return chicken to pan. Reduce heat to low and simmer for 10-15 minutes. Add zucchini and tomato, cook until zucchini is starting to soften up. Add chick peas and heat thru. Add lemon juice and serve. Serves 3. This could be served over whole wheat couscous but I just serve it with slices of home made bread.

Number of Servings: 3

Recipe submitted by SparkPeople user ANNROBERTS54.

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