Spicy Moroccan Chickpea and Chicken Harissa Stew

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes

Quick Ingredients

• 2 lb boneless, skinless chicken thighs, cut into chunks
• 2 tbsp olive oil
• 1 large onion, diced
• 3 carrots, sliced
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 2–3 tbsp harissa paste
• 2 tsp ground cumin
• 1 1/2 tsp ground coriander
• 1 tsp smoked paprika + 1 tsp sweet paprika
• 1/2 tsp ground cinnamon, 1/4 tsp ground ginger, pinch cayenne
• 2 cans (15 oz each) chickpeas, rinsed and drained
• 1 can (28 oz) crushed tomatoes
• 3 cups low-sodium chicken broth
• 3/4 cup chopped dried apricots
• 1 bay leaf
• Salt, black pepper, lemon juice, fresh cilantro or parsley
• Cooked couscous, rice, or crusty bread (for serving, optional)

Do This

• 1. Season chicken with salt and pepper. Heat olive oil in a heavy pot and brown chicken in batches; set aside.
• 2. In the same pot, cook onion and carrots until softened, then add garlic and tomato paste; cook until paste darkens slightly.
• 3. Stir in harissa, cumin, coriander, both paprikas, cinnamon, ginger, and cayenne; toast 30–60 seconds until fragrant.
• 4. Return chicken to pot. Add chickpeas, crushed tomatoes, broth, apricots, bay leaf, and a pinch of salt; stir well.
• 5. Bring to a boil, reduce to a gentle simmer, cover, and cook 25–30 minutes, stirring occasionally.
• 6. Uncover and simmer 10–15 minutes more, until slightly thickened and chicken is very tender. Adjust seasoning with salt, pepper, and lemon juice.
• 7. Serve hot over couscous or rice, or with bread. Garnish with chopped cilantro or parsley and optional yogurt.

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Why You’ll Love This Recipe

• Deep, layered flavor from harissa, warm Moroccan-inspired spices, and slow-simmered chicken.
• Perfect balance of sweet and heat thanks to dried apricots, tomatoes, and spicy harissa.
• One-pot, weeknight-friendly comfort food that tastes like it simmered all day.
• Flexible and forgiving: easy to make ahead, freeze, or adapt to be vegetarian.

Grocery List

• Produce: 1 large onion, 3 carrots, 4 garlic cloves, 1 lemon, fresh cilantro and/or parsley.
• Dairy: Plain Greek yogurt or regular plain yogurt (for serving, optional).
• Pantry: 2 lb boneless skinless chicken thighs, olive oil, tomato paste, harissa paste, ground cumin, ground coriander, smoked paprika, sweet paprika, ground cinnamon, ground ginger, cayenne pepper, salt, black pepper, 2 cans chickpeas, 1 can crushed tomatoes, low-sodium chicken broth, dried apricots, 1 bay leaf, couscous or rice or crusty bread (for serving, optional).

Full Ingredients

For the Moroccan Chickpea and Chicken Stew

• 2 lb boneless, skinless chicken thighs, trimmed and cut into 1 1/2-inch pieces
• 1 1/2 tsp fine sea salt, divided (plus more to taste)
• 1/2 tsp freshly ground black pepper, divided (plus more to taste)
• 2 tbsp olive oil
• 1 large yellow onion, diced (about 2 cups)
• 3 medium carrots, peeled and cut into 1/4-inch slices
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 2–3 tbsp harissa paste (2 tbsp for moderate heat, 3 tbsp for spicier)
• 2 tsp ground cumin
• 1 1/2 tsp ground coriander
• 1 tsp smoked paprika
• 1 tsp sweet paprika (or regular paprika)
• 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp cayenne pepper (optional, for extra heat)
• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1 can (28 oz) crushed tomatoes
• 3 cups low-sodium chicken broth
• 3/4 cup dried apricots, chopped (about 4 oz)
• 1 bay leaf
• 1 tsp finely grated lemon zest
• 2–3 tbsp freshly squeezed lemon juice (about 1/2–1 lemon), to taste

For Serving (Optional but Recommended)

• Cooked couscous, rice, or warm crusty bread
• Plain Greek yogurt or regular plain yogurt (about 1/2 cup for the table)
• 1/4–1/2 cup fresh cilantro and/or flat-leaf parsley, chopped
• Lemon wedges

Step-by-Step Instructions

Step 1: Prep and season the chicken

Pat the chicken thighs dry with paper towels to help them brown nicely. Cut into roughly 1 1/2-inch pieces, trimming any large pockets of fat as you go. Place the chicken in a bowl and sprinkle with 1 teaspoon of the salt and 1/4 teaspoon of the black pepper. Toss to coat evenly and set aside while you prepare the vegetables.

Step 2: Prep the aromatics and other ingredients

Dice the onion, slice the carrots, and mince the garlic. Chop the dried apricots into small bite-sized pieces so they soften evenly in the stew. Open and drain the chickpeas, and measure out the tomato paste, harissa, spices, crushed tomatoes, and chicken broth so everything is ready to go once you start cooking.

Step 3: Brown the chicken

Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the olive oil. When the oil is shimmering, add about half of the chicken pieces in a single layer, being careful not to crowd the pan. Let them sear undisturbed for 3–4 minutes, until nicely browned on one side, then flip and cook for another 2–3 minutes.

Transfer the browned chicken to a plate and repeat with the remaining pieces. The chicken does not need to be cooked through at this stage; it will finish cooking in the stew. Leave any browned bits (fond) in the pot—they are full of flavor.

Step 4: Soften the vegetables and build the flavor base

Reduce the heat to medium. In the same pot, add the diced onion and sliced carrots. If the pot looks very dry, drizzle in another 1 teaspoon of olive oil. Cook, stirring occasionally and scraping up any browned bits from the bottom, for 6–8 minutes until the onion is soft and lightly golden and the carrots have started to soften.

Add the minced garlic and cook for 30–60 seconds, stirring constantly so it does not burn. Stir in the tomato paste and cook for 1–2 minutes, still stirring, until the paste darkens slightly in color and smells sweet and rich. This step caramelizes the tomato paste and deepens the flavor of the stew.

Step 5: Toast the spices and add the harissa

Sprinkle in the harissa paste, ground cumin, ground coriander, smoked paprika, sweet paprika, cinnamon, ground ginger, and cayenne (if using), along with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir constantly for 30–60 seconds. The mixture will be thick; that is fine. Toasting the spices briefly in the hot fat and tomato base will make them more fragrant and complex.

Step 6: Add liquids, chickpeas, and apricots, then simmer

Return the browned chicken (and any juices on the plate) to the pot. Add the chickpeas, crushed tomatoes, chicken broth, chopped dried apricots, bay leaf, and lemon zest. Stir well, making sure everything is evenly distributed and the chicken is mostly submerged.

Increase the heat to high and bring the stew to a gentle boil. Once boiling, reduce the heat to low or medium-low so that the stew simmers steadily with small bubbles. Cover the pot with a lid, leaving it slightly ajar, and let it simmer for 25–30 minutes, stirring occasionally to prevent sticking.

Step 7: Thicken, brighten, and serve

After 25–30 minutes, remove the lid. Continue to simmer uncovered for another 10–15 minutes, or until the stew has thickened slightly and the chicken is very tender. If it looks too thick at any point, splash in a bit more broth or water. If it looks too thin, keep simmering until it reaches your desired consistency.

Remove the bay leaf. Stir in 2 tablespoons of lemon juice and taste the stew. Adjust the seasoning with more salt, pepper, or lemon juice as needed. The flavors should be bold, a little tangy, slightly sweet from the apricots, and warmly spicy from the harissa and spices.

To serve, spoon the stew over warm couscous, rice, or into bowls alongside crusty bread. Top with a dollop of plain yogurt and a generous sprinkle of chopped cilantro or parsley, and add lemon wedges on the side for squeezing.

Pro Tips

• Control the heat: Harissa paste varies in spiciness. Start with 2 tablespoons, then add more at the end if you want extra kick. You can also omit the cayenne if you prefer milder heat.
• Use chicken thighs: Thighs stay juicy and tender during longer simmering. If you use chicken breast, reduce the covered simmer time by about 5–10 minutes to avoid drying it out.
• Let it rest: Like most stews, this one tastes even better after it sits for 15–20 minutes (or overnight in the fridge). The flavors meld and deepen beautifully.
• Adjust thickness: For a thicker, more rustic stew, mash a few chickpeas against the side of the pot near the end of cooking. For a looser, soupier bowl, add an extra 1/2–1 cup of broth.
• Toast your spices if you can: If your spices have been sitting for a while, the toasting step is especially important. It wakes them up and makes a big difference in the final flavor.

Variations

• Vegetarian / Vegan: Omit the chicken and use 3 cans of chickpeas total (or a mix of chickpeas and lentils). Swap chicken broth for vegetable broth. Add extra vegetables like diced sweet potato or bell peppers for more body.
• With preserved lemon: For an extra Moroccan touch, finely chop 1–2 teaspoons of preserved lemon peel and stir it in at the very end instead of (or in addition to) some of the fresh lemon juice.
• Slow cooker version: Brown the chicken and sauté the onion, carrots, garlic, tomato paste, and spices on the stovetop. Transfer everything to a slow cooker along with the chickpeas, tomatoes, broth, apricots, bay leaf, and zest. Cook on Low for 6–7 hours or on High for 3–4 hours. Finish with lemon juice and herbs before serving.

Storage & Make-Ahead

Let the stew cool to room temperature, then transfer to airtight containers. Store in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat, adding a splash of water or broth if it has thickened too much, or in the microwave in short bursts, stirring between each. This stew also freezes well: portion into freezer-safe containers, leaving a little space at the top, and freeze for up to 3 months. Thaw overnight in the fridge, then reheat as above. If serving for guests, you can make the stew up to 2 days in advance; the flavors actually improve with time. Add fresh herbs and yogurt just before serving for the best color and brightness.

Nutrition (per serving)

Approximate values per serving (1/6 of the recipe, without couscous/rice or yogurt): about 480 calories; 38 g protein; 18 g fat; 45 g carbohydrates; 9 g fiber; 12 g sugar; 780 mg sodium (will vary based on broth, salt, and harissa used). Serving with whole-grain couscous or brown rice will add extra fiber and complex carbohydrates.