Moroccan Chicken Stew

Moroccan Chicken Stew with Couscous

  • Dairy free
Colourful, vibrant and packed with sweet and spicy flavours, this chicken stew recipe will brighten up a winter evening.
  • 60 MINS

    Cooking Time

  • Medium


  • 10 MINS

    Prep Time

  • 4 People


  1. Amount per Serving
Nutritional values Amount per Serving
Energy 473.75 kcal
Protein 25.15 g
Fat 15.02 g

  • 1 Knorr Chicken Stock Pot
  • 8 chicken drumsticks
  • 1 400 g tin of tinned plum tomatoes
  • 150 g couscous
  • 30 g black olives, pitted
  • 80 g dried apricots, roughly chopped
  • 2 mixed peppers, deseeded and sliced into strips
  • 1 thumb-sized piece of ginger, peeled and finely chopped
  • 2 cloves of garlic, peeled and finely chopped
  • A few sprigs of fresh mint, leaves picked and finely chopped
  • 1 onion, peeled and finely chopped
  • 2 tbsp plain flour
  • 1 tsp ground cumin
  • 1/2 tsp ground cinnamon
  • 1/2 tsp turmeric
  • 1 tbsp olive oil

  1. Heat the oil in a large saucepan. Toss the chicken in the flour, add to the pan, then cook until browned all over.

  2. Transfer to a plate and discard the excess fat, leaving a small amount in the pan.

  3. Add the onion, garlic and ginger, then cook gently for 10 minutes to soften.

  4. Stir in the spices for a minute or so, then throw in the peppers, olives and apricots. Return the chicken to the pan and stir well.

  5. Boil the kettle. Measure out 300ml of boiling water in a measuring jug, then add the Knorr Chicken Stock Pot and stir to make a stock.

  6. Pour the stock and tomatoes into the pan. Bring to the boil, breaking up the tomatoes with a spoon, then reduce to a simmer for 40 minutes, or until the chicken is tender and the sauce has thickened.

  7. Place the couscous in a heatproof bowl, pour over 200ml of boiling water and cover for 5 to 10 minutes, or until the liquid has been absorbed.

  8. Fluff the couscous up with a fork, season carefully and stir through the mint leaves, then enjoy with the chicken stew.

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