This flavorful chicken stew (vegan variation is awesome too!) is melt-in-your-mouth yummy.
The honey and raisins make it sweet, the cayenne makes it a little spicy, and the cardamom and turmeric make it earthy. It’s a real cold-weather friend that comes together fast.
Eat from a mug or serve it in a big bowl over your favorite starch or rice!
Because it doesn’t use water or broth (its not a soup, its a stew!) it gets all jammy from the tomatoes. This is one of those times using fresh tomatoes in the winter is ok.
You can cook it stovetop in about 20 minutes, or toss it in the slow cooker for 4 hours if you want the chicken to shred down.
Gluten-free, grain-free, dairy-free, and delicious! 

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5 from 1 reviews
Moroccan Chicken Stew
Prep time
Cook time
Total time
Serves: 4
  • 2 tbsps Coconut Oil
  • 12 ozs Chicken Breast (organic / pastured and diced into chunks)
  • 1 Yellow Onion (medium, diced)
  • 1 tsp Turmeric
  • ½ tsp Cinnamon
  • ½ tsp Cardamom
  • ¼ tsp Cayenne Pepper
  • 1½ tsps Sea Salt
  • 3 Tomato (large, diced)
  • ½ cup Parsley (finely chopped and divided)
  • 2 tbsps Raw Honey
  • ⅓ cup Organic Raisins
  1. Heat coconut oil over medium heat in a large pot or saucepan. Add chicken, onion, turmeric, cinnamon, cardamom, cayenne and salt. Cook for 15 minutes, stirring occasionally.
  2. Stir in tomatoes, half the parsley, honey and raisins. Cover and cook for another 15 minutes, until chicken is cooked through and sauce is thick.
  3. Uncover and serve immediately. Garnish with remaining parsley. Enjoy!
Serve over Quinoa, brown rice, roasted sweet or white potato, or cauliflower rice.

Prep Hacks: Make ahead and refrigerate in an airtight container up for grab-n-go lunches.

Make It Vegan/Vegetarian: Use chickpeas instead of chicken and maple syrup instead of honey.

Foods that Heal: The quercetin found in onions helps inhibit inflammation-causing histamines that worsen pain and swelling.


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