Moroccan Chicken Stew

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Moroccan Chicken Stew

Course: Soup/Stew
Keyword: chicken, dairy-free, gluten-free, grain-free, one pan
Calorie: 300-400, Under 350
Protein: 10-20g
Servings: 4
Calories: 320kcal


  • 1/4 cup Coconut Oil
  • 10 ozs Chicken Breast (skinless, boneless, diced into chunks)
  • 2 Yellow Onion (medium, diced)
  • 1 tsp Turmeric
  • 1/2 tsp Cinnamon
  • 1/2 tsp Cardamom
  • 1/4 tsp Cayenne Pepper
  • 1 1/2 tsps Sea Salt
  • 3 Tomato (large, diced)
  • 1/2 cup Parsley (finely chopped and divided)
  • 2 tbsps Raw Honey
  • 1/3 cup Raisins


  • 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.
  • 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.
  • Uncover and serve immediately. Garnish with remaining parsley. Enjoy!


  • Serve it With

    Crusty bread, brown or white rice, quinoa, brown rice tortillas, roasted squash, sweet potato, or our Paleo Tabbouleh recipe.
  • Storage

    Refrigerate in an airtight container for up to 3 days, or freeze if longer.
  • Make it Vegan or Vegetarian

    Use chickpeas instead of chicken and maple syrup instead of honey.


Serving: 4g | Calories: 320kcal | Carbohydrates: 29g | Protein: 18g | Fat: 16g | Cholesterol: 52mg | Sodium: 962mg | Fiber: 4g | Sugar: 22g | Vitamin A: 1955IU | Vitamin C: 24mg | Calcium: 53mg | Iron: 4mg

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