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Moroccan Chicken Stew

Moroccan Chicken Stew

Christian Rasmus
Chicken needs a change-up every now and then. Moroccan Chicken Stew is the perfect one-pot healthy meal that everyone in your family will love, made with lemon and chicken legs!
Prep Time 4 hrs 5 mins
Cook Time 1 hr 30 mins
Course Main Course
Cuisine Moroccan
Servings 3 servings


  • 6 bone-in chicken legs
  • 2 tbsp olive oil
  • 1 tsp ground ginger
  • 1 tbsp paprika
  • 1 tsp cayenne pepper
  • 1 tsp ground lemon, or preserved lemon/lemon juice
  • 1 tsp turmeric
  • 2 tsp Cajun seasoning
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 onion, sliced
  • 2 stalks celery, sliced
  • 4 cloves garlic, minced
  • 4 cups water or low-sodium chicken broth
  • 1/2 cup green olives with pimentos
  • 1 tsp lemon zest
  • 1-2 cups kale, lightly chopped
  • 2 tbsp sliced roasted almonds, for topping
  • freshly chopped herbs, for topping
  • cooked cauliflower rice, for serving


  • Begin by marinating the chicken. In a bowl, add the chicken legs, oil, ginger, paprika, cayenne, lemon, turmeric, Cajun seasoning, salt, and pepper. Use your hands to mix the marinade well over the chicken. Refrigerate for at least 4 hours to overnight.
  • When ready to cook, heat a large Dutch oven over medium, adding a little more olive oil. Sear the chicken legs on all sides until golden brown. Once browned, remove the chicken from the pan.
  • Turn the heat down to medium-low and add the onions and celery. Cook for 5 minutes until they soften, then add the garlic.
  • Deglaze the pan with the water or stock, scraping the bits off the bottom of the pan. Add the olives and lemon zest and bring to a simmer. Place the chicken back in the pot, nestling it into the broth.
  • Simmer uncovered for 1-2 hours until the chicken is very tender. If the broth evaporates too quickly, add more liquid 1 cup at a time. You can also cover the pan once the broth has reduced. In the last 10 minutes of cooking, add the kale and allow it to wilt.
  • When ready to serve, spoon into bowls. Top with almonds and fresh herbs. Serve hot.


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Keyword Moroccan Chicken Stew
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