Moroccan-Spiced Chicken Stew with Sweet Potatoes & Chickpeas
There’s something about Moroccan-inspired spices that instantly makes a meal feel warm, cozy, and special. This one-pot chicken stew has become a favorite in my kitchen because it delivers savory-sweet flavor that makes it extra delicious.
More one-pot wonders you’ll love
If you’re a fan of hearty, fuss-free dinners like this one, you’ll also want to check out my Moroccan-Spiced Chickpea Stew (or my OG classic Creamy Chickpea Stew), Chicken Tortilla Soup, Butternut Squash Chicken Chili, and Pumpkin Turkey Chili.
The secret ingredient you didn’t see coming!
One surprise ingredient in this stew? Dried apricots. I know it might sound unusual in a savory chicken stew, but trust me here. They gently soften as the stew simmers and add a subtle, natural sweetness that balances the warm spices in the best way (not sweet, just right!).
Another little secret is how you can thicken the broth naturally, without adding a drop of cream, cornstarch, or flour. Once the sweet potatoes are tender, you can mash a few pieces right against the side of the pot and stir them back in for a richer texture…. completely optional, but soooo good.
And finally, don’t skip the lemon at the end. A tablespoon of fresh lemon juice (plus a little zest, if you’re using it) brightens everything up and pulls all those cozy flavors together. The result is a hearty and nourishing stew that’s perfect for weeknight dinners, meal prep, and chilly Sundays — and it tastes even better the next day!
Enjoy this stew with my Rice Veggie Pilaf or Farro Pilaf!
Moroccan-Spiced Chicken Stew with Sweet Potatoes & Chickpeas
Ingredients
- 1 large yellow onion, finely diced (about 2 cups)
- 2 teaspoons kosher salt, divided
- 2 cloves garlic, minced (or ¼ teaspoon garlic powder)
- 1 tablespoon minced fresh ginger, or 1 teaspoon ground ginger
- 2 tablespoons ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon ground cinnamon
- 2 tablespoons tomato paste
- 2 to 2 ½ pounds boneless, skinless chicken breast, cut into 1-inch chunks
- 1 (14.5-ounce) can diced tomatoes, with juice (or 2 cups chopped fresh tomatoes)
- 1 cup chicken broth
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1 medium sweet potato, peeled and cut into 1-inch pieces (about 2½ cups)
- ¾ cup dried apricots, cut into small pieces
- 1 tablespoon fresh lemon juice
- ½ cup chopped fresh cilantro or parsley, optional
- 1 ¼ teaspoons lemon zest, optional
Instructions
- Sauté the onions: Liberally mist a medium to large pot with nonstick oil spray and heat over medium. Add the diced onion and ½–¾ teaspoon of the salt. Cook for 5–7 minutes, stirring occasionally, until the onions are soft and lightly golden.
- Bloom the spices: Add the garlic, ginger, cumin, coriander, cinnamon, and tomato paste. Cook for about 1 minute, stirring constantly, until fragrant and the tomato paste deepens in color. Mist lightly with more oil spray if needed to prevent sticking.
- Add the chicken: Stir in the chicken pieces and cook for about 2 minutes, just until the outside turns opaque (the chicken will finish cooking as it simmers).
- Build the stew: Add the diced tomatoes and chicken broth, scraping up any flavorful bits from the bottom of the pot. Stir in the chickpeas, sweet potatoes, and dried apricots.
- Simmer: Increase the heat to high and bring the stew to a boil. Reduce the heat to low, cover, and simmer for about 30 minutes, stirring once or twice, until the sweet potatoes are tender and the chicken is cooked through. If you prefer a thicker, more stew-like texture, use the back of a spoon to mash a few sweet potato pieces right against the side of the pot and stir them back in. If the stew looks thicker than you like, or you want more sauce, stir in an additional ¼ to ½ cup broth near the end.
- Finish and serve: Stir in the remaining salt to taste, the chopped cilantro or parsley (if using), 1 tablespoon fresh lemon juice, and the optional lemon zest (if using). Ladle into bowls and enjoy!
Notes
• Store leftovers in an airtight container in the fridge for up to 4 days
• Freeze for up to 3 months Gluten-Free: Naturally gluten-free (just double-check your broth). Vegan Option: Swap the chicken for tofu or add an extra can of chickpeas or white beans (use 2 cans total), and use vegetable broth
This sounds delicious. My husband is not a sweet potato fan. How do think substituting red potatoes would taste?
Red potatoes will be great, Lori! Just slice them up into bite size pieces before adding them to the pot, and it’ll be just as delicious!
This was delicious! Used rotisserie chicken and it turned out amazing.
Thanks, Sherri! So glad you loved this! Amazing is the ultimate compliment! — Eliza (Team Joy)
Fantastic! I love the depth of flavors. I will definitely make this again as one of our favorites!
Hi Ellen, That makes us so happy to hear! We’re thrilled it’s earned a spot on your favorites list — there’s nothing better than a recipe with layers of flavor that keeps you coming back. Thanks so much for taking the time to share, and happy cooking! — Eliza (Team Joy)
This is an easy and delicious stew. I knew we liked all the spices but it smelled a little strong as I was making it but…YUM! I used powdered ginger and garlic and it was just fine. I also used kitchen shears to cut up the dried apricot which makes it fast and easy. (I learned this from my mother-in-law.) We had it over some couscous. This is a keeper with a different flavor blend than your average chicken stew.
Hi Toby! Love this so much—thank you for sharing! Isn’t it funny how the spices can smell bold while cooking, and then once everything simmers together it turns into deliciousness? I’m so glad the powdered ginger and garlic worked beautifully…that’s such a helpful shortcut for others. And I love the kitchen shears tip for the dried apricots… genius mother-in-law move! So happy this one earned “keeper” status in your kitchen—and I agree, that flavor blend definitely takes chicken stew to a whole new level!— Eliza (Team Joy)